Lemon Bar Cookie Cups

Lemon Bar Cookie Cups are the perfect fusion of soft, buttery sugar cookies and tangy homemade lemon curd. Baked in a mini muffin pan, they hold a delicious pool of bright lemon curd, then topped with a dusting of powdered sugar for a beautiful, bakery-style finish. They’re as impressive as they are easy to make.

Why You’ll Love This Recipe

• Perfectly portioned: Individual cups are ideal for serving or parties.
• Bright & zesty: Homemade lemon curd adds a fresh citrus punch.
• Soft & chewy: The cookie base has the perfect texture to complement the curd.
• Freezer-friendly: Great to make ahead for events or gifts.

Ingredients

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 (recipe below)
• Powdered sugar, for decorating (optional)

Lemon Curd

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

Directions

Make the Lemon Curd:

1. In a medium mixing bowl, cream the softened butter and sugar together with an electric mixer until smooth and light in color.
2. Beat in the eggs and egg yolks one at a time until fully incorporated.
3. Mix in the lemon juice. The mixture will look curdled—this is normal.
4. Pour the mixture into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula.
5. Cook until the curd thickens and coats the back of the spoon—this takes about 10–15 minutes. Do not let it boil.
6. Remove from heat and stir in the lemon zest.
7. Transfer the lemon curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cooled and thickened (can be made in advance).

Make the Cookie Cups:

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 24-cup mini muffin tin with nonstick spray or butter.
3. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cream of tartar, and salt. Set aside.
4. In a large mixing bowl, cream the softened butter with the sugar and powdered sugar until fluffy.
5. Add the oil, egg, lemon extract, and vanilla extract. Mix until fully incorporated.
6. Gradually mix in the dry ingredients until a soft dough forms.
7. Using a small cookie scoop, portion the dough evenly into the prepared mini muffin pan.
8. Use a tart tamper or the back of a rounded teaspoon to gently press down the center of each ball of dough, forming a cup shape.
9. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Remove from the oven and immediately use the back of a spoon to press down the centers again to reinforce the cup shape.
11. Let the cookie cups cool in the pan for 5–10 minutes, then carefully remove them and transfer to a wire rack to cool completely.

Fill the Cookie Cups:

12. Once completely cool, spoon about 1 teaspoon of lemon curd into the center of each cookie cup.
13. Dust with powdered sugar before serving, if desired.

Pro Tips and Variations

• Use a tart tamper: It makes shaping the cookie cups cleaner and more uniform.
• Chill the lemon curd: For best results, make it a day ahead and refrigerate overnight.
• Swap the curd: Try using raspberry or lime curd for a fruity variation.
• Make-ahead: Bake cookie cups ahead and freeze; fill just before serving.

Serving Suggestions

• Perfect for spring and summer parties, brunches, or baby showers.
• Serve chilled or at room temperature for a refreshing bite.
• Pair with tea or a sparkling drink for a charming dessert tray.

Storage/Reheating

• Refrigerator: Store filled cups in an airtight container in the fridge for up to 5 days.
• Freezer: Unfilled cookie cups can be frozen up to 2 months; thaw and fill before serving.
• Reheating: No reheating needed—serve cold or at room temp.

FAQs

Can I use store-bought lemon curd?
Yes, but homemade has a fresher, tangier flavor and thicker consistency.

Can I make these gluten-free?
Yes, substitute your favorite gluten-free flour blend for both flours.

Can I use a regular muffin tin?
Yes, but the cups will be larger. Adjust bake time to 14–16 minutes.

What if I don’t have whole wheat flour?
Substitute with the same amount of all-purpose flour.

Conclusion

These Lemon Bar Cookie Cups deliver everything you love about lemon bars—zesty curd, buttery base—in a handheld, party-ready bite. Make them once, and they’ll be your go-to lemon treat forever.

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