Lemon Bar Cookie Cups Recipe

PREP TIME: 40 MINS | COOK TIME: 15 MINS | TOTAL TIME: 55 MINS | SERVES: 24

If you are looking for another no-bake dessert, then this lemon bar cookie cups recipe is what you need. It’s super easy to whip up. These lemon bars have been my favourite and go-to for parties. I made a huge batch just last week for my friend’s baby shower.

Ingredients

Cookies:

1 egg

1 c. butter softened

2¾ c. flour

1 tsp vanilla

½ tsp baking powder

1 tsp baking soda

1¼ c. sugar

Lemon Curd Filling:

4 eggs divided

6 tbsp butter softened

⅔ c. lemon juice

1 c. sugar

Topping:

2 tsp powdered sugar for garnish

1 lemon zest

How to make Lemon Bar Cookie Cups

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using nonstick cooking spray, grease a mini muffin tin.

Step 2: Place the flour, baking soda, and baking powder in a small bowl. Mix well until blended and set aside.

Step 3: Cream the butter and sugar in a large mixing bowl until fluffy. Now, beat in the egg and vanilla. Slowly whisk in the dry ingredients until well incorporated.

Step 4: Into 1-inch sized balls, roll the mixture and put the balls in the prepared muffin tin. Place in the preheated oven and bake for about 8 to 10 minutes or until golden brown.

Step 5: Using the back of the spoon, press the insides of the cookies to create an indent for the filling. Leave it to cool.

Step 6: In the meantime, cream 6 tbsp softened butter with a cup of sugar to make the lemon curd filling. Beat in the eggs and the egg yolks of another 2 eggs until well blended. Now, stir in the lemon juice until most of the lumps are gone.

Step 7: Into a saucepan, pour the filling, and cook over medium heat, whisking for about 5 minutes until smooth and thickened. When done, allow the lemon curd to cool for about 2 to 3 minutes.

Step 8: Into each cookie cup, spoon a tsp of the melon curd, then top the cookie cups with a lemon zest of one lemon. Keep in the fridge for about 30 minutes until set.

Step 9: Using a butter knife, take the cookie cups from the pan and sprinkle them with powdered sugar. Enjoy!

Nutrition Facts:

Calories: 235 kcal · Carbohydrates: 31 g · Protein: 3 g · Fat: 12 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 62 mg · Sodium: 161 mg · Potassium: 39 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 374 IU · Vitamin C: 3 mg · Calcium: 16 mg · Iron: 1 mg

Lemon Bar Cookie Cups Recipe

Rebecca PREP TIME: 40 MINS | COOK TIME: 15 MINS | TOTAL TIME: 55 MINS | SERVES: 24 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If… General Recipes Lemon Bar Cookie Cups Recipe European Print This

Serves: 24 Prep Time: 40 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 235 calories 12 fat

Rating: 3.1/5

( 36 voted )

Ingredients

• Cookies:
• 1 egg
• 1 c. butter softened
• 2¾ c. flour
• 1 tsp vanilla
• ½ tsp baking powder
• 1 tsp baking soda
• 1¼ c. sugar
• Lemon Curd Filling:
• 4 eggs divided
• 6 tbsp butter softened
• ⅔ c. lemon juice
• 1 c. sugar
• Topping:
• 2 tsp powdered sugar for garnish
• 1 lemon zest

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using nonstick cooking spray, grease a mini muffin tin.

Step 2: Place the flour, baking soda, and baking powder in a small bowl. Mix well until blended and set aside.

Step 3: Cream the butter and sugar in a large mixing bowl until fluffy. Now, beat in the egg and vanilla. Slowly whisk in the dry ingredients until well incorporated.

Step 4: Into 1-inch sized balls, roll the mixture and put the balls in the prepared muffin tin. Place in the preheated oven and bake for about 8 to 10 minutes or until golden brown.

Step 5: Using the back of the spoon, press the insides of the cookies to create an indent for the filling. Leave it to cool.

Step 6: In the meantime, cream 6 tbsp softened butter with a cup of sugar to make the lemon curd filling. Beat in the eggs and the egg yolks of another 2 eggs until well blended. Now, stir in the lemon juice until most of the lumps are gone.

Step 7: Into a saucepan, pour the filling, and cook over medium heat, whisking for about 5 minutes until smooth and thickened. When done, allow the lemon curd to cool for about 2 to 3 minutes.

Step 8: Into each cookie cup, spoon a tsp of the melon curd, then top the cookie cups with a lemon zest of one lemon. Keep in the fridge for about 30 minutes until set.

Step 9: Using a butter knife, take the cookie cups from the pan and sprinkle them with powdered sugar. Enjoy!