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
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!
