Name: Lemon Bar Cookie Cups
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ½ cup whole wheat flour; ½ teaspoon salt; ½ teaspoon baking soda; ½ teaspoon cream of tartar; ½ cup butter, softened; ½ cup sugar; ½ cup confectioners’ sugar; ½ cup canola oil; 1 egg; ½ teaspoon lemon extract; ½ teaspoon vanilla extract; ¾ cup lemon curd (see recipe below); Powdered sugar, for decoration (optional); 6 tablespoons unsalted butter, softened; 1 cup sugar; 2 large eggs; 2 large egg yolks; ⅔ cup fresh lemon juice; 1 teaspoon grated lemon zest

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If you’re a fan of classic lemon bars, these Lemon Bar Cookie Cups are about to become your new favorite dessert! They’re the perfect blend of tangy, sweet, and buttery, all wrapped up in a bite-sized treat that’s easier to make and serve than traditional lemon bars. Each little cookie cup is a burst of bright lemon flavor, with a soft cookie base and a luscious lemon curd filling that’s both creamy and refreshing. Let’s dive in!

Ingredients

For the Cookie Cups:

1 ¾ cups all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
½ cup butter, softened
½ cup sugar
½ cup confectioners’ sugar (powdered sugar)
½ cup canola oil
1 egg
½ teaspoon lemon extract
½ teaspoon vanilla extract
¾ cup lemon curd (see recipe below)
Powdered sugar, for dusting (optional)

For the Lemon Curd:

6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon grated lemon zest

How to Make Lemon Bar Cookie Cups

Step 1: Prepare the Lemon Curd

In a large mixing bowl, beat the softened butter and sugar until well combined.
Add the eggs and yolks, and beat for about 1 minute. Pour in the lemon juice and mix until blended. (Don’t worry if it looks a little lumpy!)
Transfer the mixture to a medium, heavy-based saucepan. Cook over low heat until it melts, then increase the heat to medium. Stir constantly until it thickens, reaching 170°F on a thermometer. Avoid boiling.
Once thickened, remove from heat, stir in lemon zest, and transfer to a bowl. Cover with plastic wrap directly on the surface of the curd to prevent a skin from forming, and chill until set.

Step 2: Prepare the Cookie Dough

Preheat your oven to 350°F (177°C). Grease a mini muffin tin or line it with mini cupcake liners.
In a small bowl, combine all-purpose flour, whole wheat flour, salt, baking soda, and cream of tartar; set aside.
In a large bowl, cream together the butter, granulated sugar, and confectioners’ sugar until light and fluffy. Mix in the oil, egg, and extracts until smooth.
Gradually add the flour mixture to the creamed mixture, stirring just until combined.

Step 3: Form the Cookie Cups

Drop one tablespoon of dough into each muffin cup (a #50 scoop works great for this).
Bake for 8 minutes. Remove from the oven, and using the end of a wooden spoon handle, make an indentation in the center of each cookie to create a well.
Fill each indentation with a teaspoon of lemon curd. Return the cookies to the oven and bake for an additional 4 minutes, or until the edges are lightly browned.
Let the cookie cups cool on a wire rack. If desired, sprinkle the edges with powdered sugar for a little extra sweetness and presentation!

Helpful Tips

Prepping the lemon curd ahead: You can make the lemon curd up to a week in advance and store it in the fridge. This will save you time on the day you’re baking.
Avoid overbaking: Keep an eye on the cookie cups during the second bake to prevent them from becoming too crispy.
Spoon trick: Use the back of a spoon if you don’t have a wooden handle to create the wells in the cookies; this also works well!

Substitutions and Variations

Flour: If you don’t have whole wheat flour, feel free to use just all-purpose flour.
Lemon curd alternatives: Store-bought lemon curd works fine if you’re short on time.
Add toppings: Sprinkle with shredded coconut or add a few fresh blueberries on top for a delightful twist.
Make it gluten-free: Substitute with a gluten-free baking flour blend for a gluten-free version.

Frequently Asked Questions

Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd works well and can save time. Just choose a high-quality brand for the best flavor.

Do I need to use mini muffin tins?

Yes, mini muffin tins help create the ideal cookie cup shape and make each bite-sized treat easy to serve. You can try regular muffin tins, but you’ll need to adjust the bake time and increase the filling.

How do I know when the lemon curd is done?

The curd should reach a temperature of 170°F and coat the back of a spoon. It will thicken as it cools.

Storage Instructions

Room temperature: Store the lemon bar cookie cups in an airtight container at room temperature for up to 2 days.
Refrigerator: These cookie cups will keep in the fridge for up to a week.
Freezing: For longer storage, freeze the cooled cookie cups in an airtight container. They’ll keep for up to 2 months and can be thawed at room temperature when ready to serve.

Enjoy these delicious Lemon Bar Cookie Cups, and share the love of lemon with family and friends!