Description
These lemon bar cookie cups feature buttery crusts filled with a zesty lemon curd center—perfect bite-sized treats for spring, brunch, or afternoon tea.
Ingredients
For the cookie cups:
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
Instructions
Preheat oven to 350°F (175°C) and grease a 12-cup mini muffin tin.
In a bowl, whisk flour, powdered sugar, salt, and lemon zest. Cut in cold butter until coarse crumbs form.
Add egg yolk and mix until dough forms.
Press 1 tablespoon of dough into each muffin cup to form a crust.
Bake crusts for 10–12 minutes until edges are golden. Let cool slightly.
Whisk filling ingredients until smooth.
Spoon filling into crusts, nearly to the top.
Bake an additional 8–10 minutes until filling is set but slightly jiggly.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Dust with powdered sugar if desired.
Notes
Substitute lime or orange zest for variation.
Garnish with whipped cream or raspberries for a decorative touch.
Use a regular muffin tin for larger cookie cups, adjusting bake times accordingly.
Gluten-free flour blends work well for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
