Description
These Lemon Bar Cookie Cups capture the tangy, sweet essence of lemon bars in a bite-sized, easy-to-serve treat! With a buttery cookie base and a rich homemade lemon curd filling, these cookie cups are perfect for parties, gatherings, or whenever you need a refreshing citrusy dessert.
Ingredients
Scale
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
- 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)
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
Instructions
- Prepare the Lemon Curd:
- In a mixing bowl, beat softened butter and sugar until well combined. Add eggs and yolks, mixing for 1 minute. Stir in lemon juice (the mixture will look lumpy).
- In a medium saucepan over low heat, cook the mixture until melted, then increase to medium heat, stirring constantly until it thickens (170°F), about 5–7 minutes. Avoid boiling.
- Remove from heat, stir in lemon zest, and transfer to a bowl. Cover with plastic wrap on the surface and chill.
- Make the Cookie Cups:
- Preheat oven to 350°F. Grease a mini muffin tin or line with mini cupcake liners.
- In a small bowl, mix all-purpose flour, whole wheat flour, salt, baking soda, and cream of tartar. Set aside.
- In a large bowl, cream together butter, sugars, oil, egg, lemon extract, and vanilla extract until light and fluffy. Gradually add the flour mixture, stirring until just combined.
- Drop 1 tablespoon of dough into each muffin cup. Bake for 8 minutes, then remove and make a well in each cup using the end of a spoon handle.
- Fill and Finish:
- Fill each well with 1 teaspoon of lemon curd. Return to oven and bake for an additional 4 minutes, or until lightly golden.
- Cool on a wire rack, then sprinkle with powdered sugar if desired.
Notes
- For high-altitude adjustments: add 2 tablespoons flour, reduce baking soda to ¼ teaspoon, and reduce sugar by 1 tablespoon.
- Store cookie cups in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 104 kcal
- Sugar: 11 g
- Cholesterol: 11 mg