Lemon Bar Cookie Cups
These delightful treats are a family favorite! We enjoy them during summer picnics. Perfectly tangy and sweet!
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.