These Zesty Lemon Bar Cookie Cups are a delightful twist on the classic lemon bar, perfectly sized for individual servings. Combining the rich, buttery goodness of a cookie with the tangy, sweet lemon curd filling, these cookie cups are an irresistible treat that will leave you and your loved ones reaching for more. Perfect for any occasion, they are sure to become a household favorite.
In our family, these Zesty Lemon Bar Cookie Cups have become a beloved staple. My husband, who is usually a chocolate devotee, couldn’t resist their tangy allure. Our kids, too, are enchanted by their bite-sized perfection, making them a frequent request for weekend baking sessions. These cookie cups have a way of bringing us together in the kitchen, each of us eagerly anticipating the first warm, lemony bite fresh from the oven. They’ve become more than just a treat; they’re a family tradition.
Why These Zesty Lemon Bar Cookie Cups?
- Unique Combination: Merges the buttery richness of cookies with the zesty, fresh flavor of lemon curd.
- Perfect Portion: Convenient, individual servings ideal for parties, picnics, or a sweet snack.
- Simple Ingredients: Uses common pantry staples for both the cookie dough and the lemon curd filling.
- Tangy and Sweet: A balanced flavor profile that delights the taste buds with every bite.
Ingredients
Cookies:
- 340 grams (2¾ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 227 grams (1 cup) unsalted butter, softened
- 250 grams (1¼ cups) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Lemon Curd Filling:
- 85 grams (6 tablespoons) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 4 large eggs (2 whole, 2 yolks only)
- 160 milliliters (⅔ cup) freshly squeezed lemon juice
Topping:
- Zest of 1 lemon
- 16 grams (2 tablespoons) powdered sugar for garnish
Directions
- Preparation: Preheat your oven to 375°F (190°C). Lightly coat a mini muffin tin with nonstick cooking spray.
- Dry Ingredients: In a small bowl, mix together the flour, baking soda, and baking powder. Set aside.
- Creaming: In a large bowl, cream the softened butter with the granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Mixing: Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- Shaping: Roll the dough into 1-inch balls and place each into a well of the prepared mini muffin tin.
- Baking: Bake for 8-10 minutes, or until the cookies are golden brown. Upon removal, press the centers with the back of a spoon to create an indent for the filling. Let cool completely.
- Lemon Curd: In a medium bowl, cream together the softened butter and sugar. Add the 2 whole eggs and the yolks from the remaining 2 eggs, beating until smooth. Stir in the lemon juice; the mixture may appear slightly lumpy.
- Cooking Curd: Transfer the lemon mixture to a saucepan. Cook over medium heat, whisking constantly for about 5 minutes, or until the curd is smooth and thickened. Remove from heat and let cool slightly.
- Assembling: Spoon a teaspoon of the lemon curd into each cookie cup. Sprinkle with lemon zest.
- Setting: Refrigerate the filled cookie cups for about 30 minutes, or until the lemon curd is set.
- Serving: Gently remove the cookie cups from the tin using a butter knife. Dust with powdered sugar before serving.
Notes:
- Substitutions: You can substitute lime juice for lemon juice for a different citrus flavor.
- Storage: Store the cookie cups in an airtight container in the refrigerator for up to 5 days.
- Tips: Make sure to whisk the lemon curd constantly to avoid curdling. If lumps form, you can strain the curd through a fine mesh sieve before filling the cookie cups.
- Nutritional Information: These cookie cups are a rich treat, so enjoy them in moderation as part of a balanced diet.
