Description
Zesty lemon bar cookie cups deliver a tangy twist on classic desserts, blending buttery shortbread with silky citrus filling. Sweet and tart flavors dance together, inviting you to savor each delightful bite of this irresistible treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar (for cookie cups)
- 1/4 teaspoon salt
- 1 cup granulated sugar (for lemon curd)
- 1 tablespoon lemon zest
Wet Ingredients:
- 1 cup unsalted butter, softened (for cookie cups)
- 2 large eggs
- 2 egg yolks
- 2/3 cup fresh lemon juice (from about 3–4 lemons)
- 1/2 cup unsalted butter, cut into small pieces (for lemon curd)
Garnish:
- Powdered sugar, for dusting
Instructions
- Craft delicate cookie bases by blending butter and sugar until airy and pale. Gradually incorporate flour and salt to create a silky, pliable dough.
- Preheat oven to 350F (175C). Mold dough into compact spheres and nestle into mini muffin cavities, pressing to form delicate cup shapes.
- Bake for 10-12 minutes until edges transform into a gentle golden hue. While warm, tenderly reshape cups using a spoon if necessary.
- Allow cookie cups to cool completely within the tin, ensuring structural integrity.
- Prepare zesty lemon curd by whisking sugar, eggs, egg yolks, and lemon juice in a saucepan over medium heat. Stir continuously for 8-10 minutes until mixture thickens and coats utensil.
- Remove from heat and integrate lemon zest and butter piece by piece, creating a smooth, glossy consistency.
- Transfer curd to a bowl, seal with plastic wrap directly touching the surface to prevent skin formation. Refrigerate for minimum 1 hour.
- Once cooled, generously fill cookie cups with chilled lemon curd using a spoon or piping bag.
- Dust with powdered sugar moments before serving to preserve visual appeal and texture.
Notes
- Achieve perfectly crisp edges by using room temperature butter and creaming it thoroughly with sugar until light and pale.
- Prevent cookie cups from sticking by generously greasing the mini muffin tin or using high-quality non-stick spray.
- Create uniform cookie cups by using a small cookie scoop or measuring tablespoon to portion the dough evenly.
- Stabilize lemon curd by tempering eggs slowly and whisking continuously to prevent scrambling and ensure silky smooth texture.
- Transform recipe into gluten-free version by substituting all-purpose flour with almond or gluten-free flour blend.
- Enhance lemon flavor by adding a touch of lemon extract or using Meyer lemons for a more complex citrus profile.
- Store assembled cookie cups in refrigerator for up to 3 days, adding powdered sugar just before serving to maintain crisp texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 188
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 40 mg