For as long as I can remember, my kitchen has been the heart of our home, often filled with the comforting scents of something sweet baking in the oven. One of the biggest hits with my family has always been Lemon Bar Cookie Cups. They’re one of those delightful treats that effortlessly bring a smile with every bite. I stumbled upon this recipe a couple of summers ago, right before our annual picnic, and boy, was it a game-changer! The refreshing zest paired with the sweet cookie base makes these little cups a family favorite. The best part? They’re straightforward to make, which is perfect for a busy mom like me.
I believe the magic of these lemon cups is in their simplicity, both in preparation and flavor. With just a handful of ingredients and a dash of enthusiasm, you can whip up these treats in a snap. These cookie cups are a staple during summer picnics and family gatherings, offering just the right balance of tangy and sweet. Trust me, when you’re looking for something to satisfy a sweet tooth without too much fuss, these are the go-to option.
What I also love about this recipe is how it brings the family together, from squeezing the lemons to waiting patiently (or not so patiently) while they cool. As a wife and mom, anything that combines great taste and family memories is a winner in my book! So, whether you’re planning a lively get-together or just craving a hint of lemony goodness, give these Lemon Bar Cookie Cups a whirl—you won’t be disappointed.
How to Make Lemon Bar Cookie Cups
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Ingredients
- 4 eggs (divided)
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup soft butter
- 1 cup granulated sugar (for filling)
- 1 ¼ cups granulated sugar (for cookie base)
- 6 tablespoons soft butter (for filling)
- ⅔ cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons powdered sugar (for dusting)
- 1 teaspoon vanilla extract
Directions
- Start by setting your oven to preheat at 375°F and apply a light coating of baking spray to a mini muffin tin to prevent sticking.
- Mix the flour, baking soda, and baking powder in a small bowl. Put it aside for now.
- In a large mixing bowl, blend the soft butter and 1 ¼ cups sugar until the mix is fluffy and light. Add an egg and the vanilla extract, and mix until fully blended.
- Gradually incorporate the flour mixture until it’s just combined.
- Shape the dough into balls about 1 inch in diameter and place each ball in a muffin cup. Bake for 8-10 minutes or until the cups appear golden brown. With a spoon’s back, press down to create a small well for the filling and let them cool.
- For the lemon curd filling, beat together 6 tablespoons of soft butter and 1 cup of sugar until creamy. Mix in 2 eggs along with the yolks of the other 2 eggs until well combined.
- Stir in the lemon juice and mix gently, even if it looks a bit lumpy.
- Transfer this mixture to a saucepan, stir continually over medium heat for roughly 5 minutes until thickened. Remove the pan from heat and let the curd cool for a couple of minutes.
- Spoon a teaspoon of lemon curd into each cookie cup carefully.
- Garnish each cookie cup with lemon zest and chill in the refrigerator for about 30 minutes to set the curd.
- Lastly, use a butter knife to gently extract the cookie cups from the tin and dust them with powdered sugar before serving.
Storing Suggestion
Store these Lemon Bar Cookie Cups in an airtight container in the refrigerator to maintain their freshness and flavor. They’ll keep well for up to 5 days, making them perfect for a week of indulgence or as a make-ahead treat for gatherings.
Cooking Tips
If you’re a fan of extra tang, add a bit more lemon zest into the curd for a more pronounced flavor. To avoid burning the cookie cups, make sure they’re only slightly golden before removing them from the oven. For a smoother curd, strain it after cooking to remove any lumps.
Serving Suggestions
These cookie cups stand well on their own, but you can add a sprinkle of extra lemon zest or a dollop of whipped cream for an elegant touch. Serve alongside a refreshing glass of iced tea or lemonade to complete the summery vibe.
Ingredient Substitutions
For a healthier twist, consider using coconut sugar instead of granulated sugar. For gluten-free options, substitute all-purpose flour with a gluten-free flour blend. If you’re low on fresh lemons, bottle lemon juice can be used, but the flavor may not be as vibrant.
Seasonal Variations
Swap out the lemon with other citrus fruits in their peak seasons, such as oranges or limes, for a different yet delightful flavor. In the winter months, add a pinch of warming cinnamon or nutmeg to bring a cozy element to the bake.
Allergen Information
This recipe contains eggs and dairy, which are common allergens. For those with egg allergies, try using a plant-based egg substitute. To make it dairy-free, replace butter with a vegan alternative—keep in mind this may slightly alter the taste and texture.
FAQs
Can I Make These Cookie Cups Ahead of Time?
Yes, you can prepare the cookie cups a day in advance. Store them in an airtight container and add the lemon curd filling when you’re ready to serve. This way, you get the best texture and flavor for your gathering.
What’s the Best Way to Ensure the Lemon Curd Sets Properly?
To help your lemon curd set, make sure it’s cooked until thickened. Then, allow cooling slightly before refrigerating. It should be chilled for at least 30 minutes. This cooling period helps thicken the curd further for perfect consistency.
Do These Cookie Cups Freeze Well?
While you can freeze them, it’s best to enjoy them fresh. If freezing, do so only with the cookie cups, then make a fresh batch of lemon curd to fill them after thawing. This ensures the curd remains rich and flavorful.
How Can I Adjust the Recipe for a Smaller Batch?
To make a smaller batch, simply cut all the ingredients in half. This will give you around 12 cookie cups instead of 24. Ensure that you also adjust the cooking time by keeping an eye out for a golden appearance rather than strictly following the bake time.
Can I Use This Recipe to Make Larger Cookie Cups?
Yes! You can use a regular muffin tin instead of a mini one for larger cookie cups. Keep in mind you’ll need to adjust the baking time, approximately adding 5 minutes or until they appear golden and cooked through.
What Do I Do If My Cookie Dough Is Too Sticky?
If you find your dough is too sticky to work with, refrigerate it for about 15 minutes before shaping it into balls. This will make it easier to handle and prevent spreading too much while baking.
Lemon Bar Cookie Cups
Ingredients
- 4 eggs divided
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup soft butter for dough
- 1 cup granulated sugar for filling
- 1 ¼ cups granulated sugar for cookie base
- 6 tablespoons soft butter for filling
- ⅔ cup fresh lemon juice
- 1 lemon zest
- 2 tablespoons powdered sugar for dusting
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and lightly spray a mini muffin tin with baking spray.
- Mix together the flour, baking soda, and baking powder in a small bowl. Set aside.
- In a large bowl, beat the soft butter and 1 ¼ cups sugar until fluffy and light. Add egg and vanilla extract, mixing until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Roll the dough into 1-inch balls and place in the muffin cups. Bake for 8-10 minutes or until golden brown. Press down with a spoon to create a well and cool.
- For the lemon curd, beat together 6 tablespoons butter, 1 cup sugar, and 2 eggs. Stir in lemon juice and cook over medium heat for 5 minutes until thick.
- Let the lemon curd cool for a few minutes, then spoon a teaspoon into each cookie cup.
- Top with lemon zest and refrigerate for 30 minutes to set the curd. Dust with powdered sugar before serving.
