Name: Lemon Bar Cookie Cups
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ cup powdered sugar; ½ teaspoon salt; ½ teaspoon lemon zest; ½ cup unsalted butter, cold and cubed; 1 large egg yolk; ¾ cup granulated sugar; 2 tablespoons all-purpose flour; ¼ teaspoon salt; 2 large eggs; 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest

Why You’ll Love This Recipe

I love how these lemon bar cookie cups combine the tangy freshness of lemon bars with the ease and charm of cookies. They’re simple to make, fun to serve, and have just the right balance of sweet and tart. Plus, they’re the perfect bite-sized treat for brunches, showers, or everyday indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt
½ teaspoon lemon zest
½ cup unsalted butter, cold and cubed
1 large egg yolk

For the lemon filling:

¾ cup granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
2 large eggs
3 tablespoons fresh lemon juice
1 teaspoon lemon zest

Directions

I preheat the oven to 350 °F (175 °C) and grease a mini muffin tin with 12 cups.
In a bowl, I whisk together the flour, powdered sugar, salt, and lemon zest. Then I cut in the cold butter until the mixture looks like coarse crumbs.
I add the egg yolk and mix until a dough forms.
I press about 1 tablespoon of dough into each muffin cup, shaping it into a small cup.
I bake the crusts for 10–12 minutes until the edges are lightly golden, then let them cool slightly.
Meanwhile, I prepare the lemon filling by whisking the sugar, flour, salt, eggs, lemon juice, and lemon zest until smooth.
I spoon the filling into the slightly cooled cookie cups, filling them nearly to the top.
I return the tin to the oven and bake for another 8–10 minutes, just until the filling is set but still slightly jiggly in the center.
After baking, I let the cups cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Once cool, I dust them with powdered sugar if I want an extra touch of sweetness.

Servings and timing

This recipe makes 12 cookie cups. Prep time is 15 minutes, bake time is 22 minutes, and total time is about 37 minutes. Each cup is approximately 120 kcal.

Variations

Sometimes I use lime or orange zest for a different citrus spin. I’ve also added a dollop of whipped cream or a raspberry on top for garnish when I want a fancier presentation.

storage/reheating

I keep the cookie cups in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. I like serving them chilled or at room temperature. There’s no need to reheat.

FAQs

Can I make these ahead of time?

Yes, I often make them the day before and store them in the fridge. They keep their texture and flavor well.

Can I freeze lemon bar cookie cups?

Absolutely. I freeze them in a single layer, then transfer to a freezer bag. They thaw quickly at room temperature.

Do I need to use fresh lemon juice?

Fresh lemon juice gives the best flavor, but bottled will work in a pinch.

What can I use instead of a mini muffin tin?

I sometimes use a regular muffin tin and double the dough and filling, adjusting the baking time slightly.

Can I make them gluten-free?

Yes, I substitute a gluten-free all-purpose flour blend and they turn out great.

Conclusion

These Lemon Bar Cookie Cups are my favorite way to serve lemon bars in a fun, portable form. Bright, tangy, and perfectly sweet, they’re always a hit at any gathering or as a cheerful pick-me-up.