These Lemon Bar Cookie Cups are easy to make, and easier to serve than lemon bars. These tasty cookie cups are perfect for parties and showers! All the goodness of a lemon bar in one tasty cookie cup! If you’re a lemon bar lover, you’ll love this cookie cup version.
With each bite, you will enjoy a crispy, buttery, shortbread cookie and creamy, tart lemon curd all topped with a sprinkling of sweet powdered sugar.
EASY Lemon Bar Cookie Cups
These Lemon Bar Cookie Cups are easy to make, and easier to serve than lemon bars. These tasty cookie cups are perfect for parties and showers! All the goodness of a lemon bar in one tasty cookie cup! If you’re a lemon bar lover, you’ll love this cookie cup version.
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 degrees F.
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.
Step-By-Step Instructions
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Notes
- Lemon zest is optional but it give this dessert great flavor.
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