Description
Lemon bar cookie cups blend zesty citrus with buttery shortbread in a delightful miniature dessert. Crumbly cookie shells cradle silky lemon curd, offering a perfect balance of sweet and tangy flavors you’ll savor with each delicate bite.
Ingredients
Scale
Main Ingredients:
- 2.75 cups flour
- 1 cup butter, softened
- 1.25 cups sugar
- 4 eggs, divided
- 6 tablespoons butter, softened
- 0.67 cup lemon juice
Leavening Agents:
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
Flavor Enhancers and Garnish:
- 1 teaspoon vanilla extract
- 1 lemon zest
- 2 tablespoons powdered sugar
Instructions
- Prepare the oven by heating to 375°F (190°C) and coat a mini muffin tin with nonstick cooking spray.
- Combine flour, baking soda, and baking powder in a small mixing bowl and set aside.
- In a large mixing bowl, whip butter and sugar until light and fluffy, then incorporate egg and vanilla extract thoroughly.
- Gradually fold dry ingredients into the wet mixture, mixing until a smooth, consistent dough forms.
- Shape the dough into small, uniform 1-inch (2.5 centimeters) balls and carefully place each into the prepared muffin tin.
- Bake the cookie balls for 8-10 minutes, watching for a golden-brown color to develop.
- Immediately after removing from the oven, use the back of a spoon to gently create indentations in the center of each warm cookie, forming cup-like shapes.
- Allow the cookie cups to cool completely at room temperature.
- For the lemon filling, cream butter and sugar in a separate bowl until well combined.
- Whisk in two whole eggs and two egg yolks, followed by freshly squeezed lemon juice.
- Transfer the mixture to a saucepan and cook over medium heat, continuously stirring to prevent scorching, until the filling thickens to a custard-like consistency (approximately 5 minutes).
- Let the lemon curd cool slightly to prevent melting the cookie cups.
- Carefully spoon the cooled lemon filling into each cookie cup, ensuring an even distribution.
- Garnish with fresh lemon zest for additional brightness and aroma.
- Refrigerate the filled cookie cups until the filling sets completely.
- Gently remove the cups from the tin and dust with powdered sugar just before serving.
Notes
- Create these delightful treats with minimal kitchen skills and maximum flavor explosion.
- Prepare ahead by chilling lemon curd for a firmer, more stable filling that sets beautifully.
- Mini muffin tins are crucial for achieving perfect bite-sized cookie cup shapes with consistent results.
- Whisking continuously while cooking lemon filling prevents lumps and ensures smooth, silky texture.
- Use fresh lemon juice and zest for a bright, vibrant citrus punch that elevates the entire dessert.
- Store in refrigerator for up to 3 days, keeping cookie cups crisp and lemon filling fresh and tangy.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 115 mg