Description
Lemon Cookie Cups are bite-sized treats featuring soft, buttery sugar cookie shells filled with a tangy and creamy lemon curd. These mini desserts are perfect for spring, summer gatherings, or anytime you crave a sweet and zesty treat!
Ingredients
Scale
For the Cookie Cups:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Lemon Filling:
- 1/2 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tbsp cornstarch (for thickening, optional)
For Garnish:
- Powdered sugar, for dusting
- Whipped cream (optional)
- Lemon zest or slices (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
- Roll dough into 1-inch balls and place each into the mini muffin tin. Press gently in the center with a spoon or your thumb to create a well.
- Bake for 10-12 minutes or until edges are lightly golden. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
- While cookies cool, prepare the lemon filling: In a saucepan over medium heat, whisk together lemon juice, zest, sugar, eggs, and melted butter. Stir continuously until thickened (about 5 minutes). For a smoother consistency, strain the curd through a sieve.
- Spoon or pipe the lemon curd into the cookie cups.
- Let cool completely, then garnish with powdered sugar, whipped cream, or lemon zest.
- Serve and enjoy!
Notes
- If you prefer a shortcut, use store-bought lemon curd instead of homemade.
- The cookie cups can be stored in an airtight container in the fridge for up to 3 days.
- For a softer texture, remove cookies from the oven slightly underbaked and let them cool in the pan.
Nutrition
- Serving Size: 1 cookie cup
- Calories: ~120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg