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Lemon Bar Cookie Cups Recipe

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★★★★★

4.6 from 72 reviews

These Lemon Bar Cookie Cups combine the buttery goodness of sugar cookie cups with a tangy, smooth lemon filling. Perfectly sized for bite-sized indulgence, these delightful treats offer a crisp cookie base with a luscious lemon curd topping, dusted with powdered sugar and fresh lemon zest for a refreshing burst of flavor.

Ingredients

Scale

Sugar Cookie Cups

  • 17.5 ounces sugar cookie mix
  • ½ cup (1 stick) butter, softened
  • 1 egg

Lemon Filling

  • 6 Tablespoons butter
  • 1 cup granulated sugar
  • 4 egg yolks
  • ⅔ cup lemon juice (freshly squeezed)
  • 1 ½ Tablespoons lemon zest
  • 3 Tablespoons powdered sugar, for dusting

Instructions

  1. Prepare the sugar cookie dough: Combine the sugar cookie mix, softened butter (½ cup), and egg using a hand mixer or mix by hand until a thick dough forms.
  2. Form cookie cups: Generously spray each cup of a mini muffin tin with non-stick spray. Using a small cookie scoop, place a mound of dough into each cup. Press the dough gently to flatten the top slightly, creating an even surface.
  3. Bake the cookie cups: Bake the dough in the mini muffin tin at 350°F (175°C) for 9-11 minutes. Remove the pan from the oven and immediately run a knife around the edges of each cookie to loosen them.
  4. Create the indentation: While the cookies are still warm, use a tart shaper or a similar tool to press an indentation into the center of each cookie, forming a shallow cup.
  5. Cool the cookie cups: Allow the cookies to cool in the pan, then bake any remaining dough following the same process.
  6. Make the lemon filling: In a medium saucepan, cream together 6 tablespoons of butter and 1 cup sugar. Add the 4 egg yolks and mix until well combined. Stir in the lemon juice and lemon zest, then place the pan over medium heat. Whisk constantly until the mixture becomes smooth and thickens into a curd-like consistency.
  7. Cool the filling: Pour the lemon filling onto a cookie sheet and spread evenly to cool quickly and prevent overcooking.
  8. Assemble the cups: Once the lemon filling has cooled, spoon about a teaspoon of filling into each sugar cookie cup.
  9. Chill and serve: Refrigerate the assembled lemon bar cookie cups for at least 30 minutes to set. Before serving, sprinkle with powdered sugar and a little fresh lemon zest for extra brightness.
  10. Storage: Store any leftover cookie cups in an airtight container in the refrigerator for up to 4 days to maintain freshness.

Notes

  • Make sure to press the indentation into the cookie cups while they are still warm to avoid cracking.
  • Freshly squeezed lemon juice is recommended for the best flavor in the lemon filling.
  • You can use pre-made sugar cookie dough if you prefer, adjusting quantities accordingly.
  • For easier removal, cool the cookie cups in the pan for a few minutes before attempting to remove.
  • Adjust sugar quantities in the lemon filling to your taste if you prefer a less sweet or more tart filling.

Keywords: lemon bar cookie cups, lemon curd cookie cups, bite-sized lemon dessert, mini lemon bars, sugar cookie cups

Find it online: https://tastewithamy.com/lemon-bar-cookie-cups-recipe/