Description
Heavenly Lemon Raspberry Cookie Cups
Ingredients:
1 cup graham cracker crumbs
1/4 cup melted butter
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice (freshly squeezed)
2 egg yolks
1 cup raspberry preserves
1 tablespoon lemon zest
A pinch of sea salt for garnish
Directions:
Preheat the oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture into the bottom of a muffin tin to form the crusts, about 1/4 inch thick.
Bake the crusts for 8 minutes or until lightly golden. Remove from the oven and let cool.
In another bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks until smooth and well combined.
Pour the lemon mixture into the cooled crusts, filling each cup almost to the top.
Bake for 12-15 minutes or until the lemon filling is set but still slightly jiggly in the center.
Allow the lemon cups to cool to room temperature, then refrigerate for at least 2 hours.
Once chilled, top each lemon cup with a spoonful of raspberry preserves.
Garnish with lemon zest and a pinch of sea salt before serving.
Prep Time: 20 minutes | Cooking Time: 23 minutes | Total Time: 43 minutes
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Kcal: 210 kcal | Servings: 12 servings
Step-by-Step Guide
Follow these detailed instructions for perfect cookie cups every time. First, ensure your muffin tin is well-greased or lined with paper liners for easy removal. When making the crust, press the graham cracker mixture firmly and evenly into each cup using a small glass or measuring spoon to create a compact, uniform base. After the initial bake, let the crusts cool completely before adding the filling; this prevents a soggy bottom. For the lemon filling, whisk vigorously until completely smooth and slightly thickened. When baking the filled cups, look for the edges to be set while the center retains a slight jiggle—this is key for a creamy texture. Chill thoroughly, as this step is non-negotiable for the perfect firm, sliceable consistency.
Serving Suggestions
These elegant dessert cups are versatile. For a stunning presentation, serve on a platter garnished with fresh mint sprigs and whole raspberries. They pair beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a brunch or afternoon tea, consider a smaller, bite-sized version made in a mini-muffin tin. To elevate the flavor, lightly torch a thin layer of sugar on the raspberry topping for a quick brûlée effect just before serving.
How-to Summary
In brief: Mix graham crumbs with butter to form a crust, press into a muffin tin, and pre-bake. Whisk condensed milk, lemon juice, and yolks for the filling. Pour into cooled crusts and bake until set with a jiggly center. Cool, then chill for at least two hours. Top with raspberry preserves, lemon zest, and sea salt before serving.
Frequently Asked Questions
Can I use bottled lemon juice?
Freshly squeezed juice is highly recommended for the brightest, truest lemon flavor without any preservative aftertaste.
How long do these cookie cups keep?
Stored in an airtight container in the refrigerator, they will keep for up to 4 days. The crust may soften slightly over time.
Can I freeze them?
Yes, for up to one month. Freeze them before adding the raspberry topping. Thaw in the refrigerator overnight and add the preserves before serving.
My filling didn’t set. What happened?
This is usually due to under-baking. The center should be jiggly, but the edges must be fully set. Ensure your oven is properly preheated and use an oven thermometer for accuracy.
What can I use instead of raspberry preserves?
Any berry jam or curd works wonderfully. Blackberry, blueberry, or even a sharp apricot preserve would create a delicious variation.
Common Mistakes to Avoid
- Over-pressing the crust: Press firmly, but don’t compact it into a dense, hard layer; it should be crumbly yet cohesive.
- Adding filling to warm crusts: This causes the crust to become soggy. Always allow the baked crust to cool completely.
- Over-baking the filling: Baking until completely firm will result in a rubbery, curdled texture. The jiggle is essential.
- Skipping the chill time: Serving before fully chilled means the filling will be runny. Patience is key for the perfect set.
- Using cold ingredients: Ensure egg yolks and lemon juice are at room temperature to help them emulsify smoothly with the condensed milk.
Conclusion
These Heavenly Lemon Raspberry Cookie Cups are a perfect fusion of tangy, sweet, and creamy textures in a delightful, individual package. By following the detailed guide and avoiding common pitfalls, you can consistently create an impressive dessert that is surprisingly simple. The make-ahead nature and elegant presentation make them ideal for everything from casual family dinners to special gatherings. Experiment with the serving suggestions and enjoy the burst of sunny lemon and berry in every bite.