These Lemon Bar Cookie Cups are a delightful twist on a classic dessert, combining the zesty tang of lemon with a buttery, crumbly cookie base. Each bite offers a perfect balance of sweet and tart, with a velvety lemon filling that melts in your mouth. Ready in just 55 minutes, they’re an effortless treat that feels indulgent yet approachable.
The golden cookie cups cradle a smooth, citrusy filling, creating a harmony of textures—crisp edges, tender centers, and a luscious topping. Bright, refreshing, and irresistibly creamy, these cups are a sunny escape in every bite. Whether for a quick dessert or a special occasion, they’re sure to brighten your day with their vibrant flavor and charming presentation.
Ingredients for Lemon Bar Cookie Cups
- Cookies:
- ▢ 2¾ cups all-purpose flour
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ 1 cup unsalted butter, softened (or use salted butter and omit additional salt)
- ▢ 1¼ cups granulated sugar
- ▢ 1 large egg
- ▢ 1 teaspoon pure vanilla extract
- Lemon Curd Filling:
- ▢ 6 Tablespoons unsalted butter, softened
- ▢ 1 cup granulated sugar
- ▢ 4 large eggs, divided (2 whole eggs + 2 yolks)
- ▢ ⅔ cup fresh lemon juice (about 3-4 lemons, or substitute bottled lemon juice)
- Topping:
- ▢ Zest of 1 lemon
- ▢ 2 Tablespoons powdered sugar, for garnish
Step-by-Step Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Lightly spray a mini muffin tin with nonstick cooking spray.
- Prepare the dry ingredients: In a small bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add wet ingredients: Beat in the egg and vanilla extract until fully combined.
- Combine dry and wet ingredients: Gradually mix in the dry ingredients until a soft dough forms.
- Shape the cookies: Roll the dough into 1-inch balls and place each ball into the prepared muffin tin.
- Bake: Bake for 8-10 minutes, or until the edges are golden brown.
- Create indentations: While still warm, use the back of a spoon to press down the center of each cookie to create a well for the filling. Let cool completely.
- Make the lemon curd filling: In a mixing bowl, cream together the softened butter and sugar. Add 2 whole eggs and 2 egg yolks, beating until smooth. Stir in the lemon juice.
- Cook the lemon curd: Pour the mixture into a saucepan and cook over medium heat, whisking constantly for 5 minutes, or until thickened and smooth. Remove from heat and let cool for 2-3 minutes.
- Fill the cookie cups: Carefully spoon about 1 teaspoon of lemon curd into each cookie cup.
- Add topping: Sprinkle the lemon zest over the filled cookie cups. Refrigerate for 30 minutes, or until the lemon curd is set.
- Serve: Gently remove the cookie cups from the pan using a butter knife. Dust with powdered sugar before serving.
Perfect Pairings: Sauce and Topping Ideas
While the lemon curd filling is the star of these cookie cups, you can elevate them even further with a drizzle of raspberry coulis or a dollop of whipped cream. For a tangy twist, try adding a sprinkle of lime zest alongside the lemon zest. If you’re feeling adventurous, a light dusting of matcha powder can add a unique, earthy contrast to the citrusy flavor.
Storage and Reheating Tips
Store your Lemon Bar Cookie Cups in an airtight container in the fridge for up to 3 days. If you’d like to enjoy them warm, pop them in the microwave for 10-15 seconds to soften the lemon curd slightly. For longer storage, freeze the cookie cups (without powdered sugar) in a single layer, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge before serving.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought lemon curd instead of making it from scratch—it’s a quick swap that still delivers delicious results. You can also prepare the cookie dough ahead of time and refrigerate it for up to 2 days, or freeze it for up to 1 month. When ready to bake, let the dough come to room temperature before rolling into balls.
Equipment Guidance for Success
To make these cookie cups, a mini muffin tin is essential for achieving the perfect shape. If you don’t have one, a regular muffin tin will work, but the cups will be larger and may require slightly longer baking time. A small cookie scoop (about 1 tablespoon) ensures evenly sized cookie balls, and a whisk is your best friend for smoothing out the lemon curd.
Common Questions Answered
Can I use bottled lemon juice? Fresh lemon juice is ideal for the best flavor, but bottled juice works in a pinch. What if my lemon curd is lumpy? Strain it through a fine-mesh sieve before filling the cookie cups. Can I make these gluten-free? Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend, and you’re good to go.
Lemon Bar Cookie Cups
Ingredients
Cookies
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter, softened
- 1¼ cups sugar
- 1 egg
- 1 teaspoon vanilla
Lemon Curd Filling
- 6 Tablespoons butter, softened
- 1 cup sugar
- 4 eggs, divided
- ⅔ cup lemon juice
Topping
- 1 lemon zest
- 2 Tablespoons powdered sugar, for garnish
Instructions
- Preheat oven to 375 ℉.
- Spray a mini muffin tin with nonstick cooking spray.
- In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg and vanilla.
- Gradually beat in dry ingredients until combined.
- Roll into 1″ sized balls and place in muffin tin.
- Bake for 8-10 minutes or until golden brown.
- Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
- To make the Lemon curd filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
- Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
- Add lemon juice and mix until combined, there will still be some lumps.
- Pour filling mixture into a saucepan over medium heat.
- Whisk constantly for 5 minutes, or until smooth and thickened.
- Remove lemon curd from heat and let cool for 2-3 minutes.
- Carefully spoon a teaspoon of lemon curd into each cookie cup.
- Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
- Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.