Description
The Lemon Bar Cookie Cups Delight are a wonderful twist on the traditional lemon bars. Featuring a rich, buttery cookie crust filled with a vibrant lemon custard, these cookie cups are sure to brighten anyone’s palate. Ideal for summer gatherings, afternoon teatime, or as a delightful treat after a family meal, these lemon bar cookie cups meld the comforting texture of cookies with the refreshing tang of citrus, creating a balanced and enjoyable dessert experience.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the Oven: Start by preheating your oven to 350F (175C). Grease a muffin tin or line it with cupcake liners to prevent sticking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and 3/4 cup granulated sugar until the mixture is light and fluffy. Incorporate the vanilla extract. Gradually mix in the all-purpose flour and salt until the dough comes together.
- Form the Cookie Cups: Divide the prepared cookie dough evenly among the muffin cups. Press down each portion in the muffin tin to form a cup shape. Place in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
- Prepare the Lemon Filling: While the cookie cups are baking, in a separate bowl, whisk together the eggs, 1 cup granulated sugar, lemon juice, and lemon zest until the mixture is smooth and well combined.
- Add the Filling and Bake Again: Once the cookie cups are prebaked, remove them from the oven and carefully fill each one about 3/4 full with the lemon mixture. Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the lemon filling is set and no longer jiggles when shaken.
- Cool and Dust: Allow the baked lemon bar cookie cups to cool completely in the tin before removing them. Once cooled, dust the tops with powdered sugar to add a touch of sweetness and a professional finish.