Description
Mouthwatering Lemon Bar Cookie Cups
Ingredients:
For the Cookies:
2¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup butter, softened
1¼ cups sugar
1 egg
1 tsp vanilla extract
For the Lemon Curd Filling:
6 tbsp butter, softened
1 cup sugar
2 whole eggs + 2 egg yolks
⅔ cup lemon juice
For the Topping:
Zest of 1 lemon
2 tbsp powdered sugar (for garnish)
Directions:
Prepare the Cookie Dough:
In a bowl, mix flour, baking soda, and baking powder.
In a separate bowl, cream together softened butter and sugar until fluffy. Beat in the egg and vanilla.
Gradually add the dry ingredients to form a soft dough.
Bake the Cookie Cups: 4. Preheat oven to 350°F (175°C). Roll dough into balls and place them in a greased mini muffin tin. 5. Bake for 10-12 minutes or until golden brown. Immediately press the center of each cookie to form a cup shape, then allow to cool.
Make the Lemon Curd: 6. In a saucepan, cream together butter and sugar. Whisk in the eggs and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens.
Assemble: 7. Fill each cooled cookie cup with lemon curd and chill for 15 minutes. 8. Before serving, sprinkle with lemon zest and a dusting of powdered sugar.
Prep Time: 20 mins
Cooking Time: 15 mins
Total Time: 35 mins
Kcal: 120 per cookie cup | Servings: 24
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Bar Cookie Cups every time. First, ensure all ingredients, especially butter and eggs, are at room temperature for optimal mixing. When making the cookie dough, cream the butter and sugar for a full 3-4 minutes until light and fluffy; this incorporates air for a tender texture. For the lemon curd, use a heavy-bottomed saucepan and stir constantly with a whisk to prevent the eggs from scrambling. The curd is done when it coats the back of a spoon and leaves a clear path when you run your finger through it. Immediately strain it through a fine-mesh sieve for a perfectly smooth filling. When forming the cookie cups, use the back of a rounded teaspoon or a small muddler to press the center while the cookies are still hot and pliable.
Serving Suggestions
These delightful cookie cups are versatile. For an elegant dessert platter, arrange them on a tiered stand with fresh berries and mint sprigs. They pair wonderfully with a cup of Earl Grey tea or a glass of Moscato. For a summer party, serve them alongside other mini desserts like fruit tarts or chocolate truffles. You can also garnish with a tiny dollop of whipped cream or a fresh raspberry on top of the curd for added color and flavor.
How-to Summary
To summarize: Make a soft sugar cookie dough and press balls into a mini muffin tin. Bake until golden, then immediately indent the centers to form cups. Prepare a tangy, homemade lemon curd on the stovetop until thickened. Once both components are completely cooled, fill the cookie cups with the curd, chill to set, and finish with lemon zest and powdered sugar.
Frequently Asked Questions
Can I use store-bought lemon curd? Yes, for a shortcut, a high-quality store-bought curd works. However, homemade has a brighter, fresher flavor that is highly recommended.
How do I store these, and how long do they last? Store in an airtight container in the refrigerator for up to 4 days. The cookie base may soften slightly over time.
Can I make these ahead of time? Absolutely. You can bake the cookie cups and make the curd 1-2 days in advance. Assemble and garnish up to 24 hours before serving.
My curd is runny. What went wrong? It likely wasn’t cooked long enough. It must reach a temperature of about 170°F (77°C) to thicken properly. Return it to low heat and cook while whisking.
Can I freeze them? It’s best to freeze the unfilled, baked cookie cups in a single layer, then transfer to a freezer bag. Thaw and fill with fresh curd when ready to serve.
Common Mistakes to Avoid
- Overmixing the dough: Mix just until the flour is incorporated to avoid tough cookies.
- Not forming cups immediately: You have a small window after baking to press the centers before the cookies firm up.
- Adding hot curd to cookies: This will make the cookies soggy. Both components must be completely cool.
- High heat on the curd: Cooking over too high heat will cause the eggs to curdle. Use medium-low and be patient.
- Skipping the chilling step: Chilling sets the curd, making the cups neat to eat and improving the flavor.
Conclusion
These Lemon Bar Cookie Cups are the perfect fusion of a buttery sugar cookie and vibrant, tangy lemon curd. They are impressive yet approachable, making them ideal for everything from casual gatherings to formal occasions. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, mouthwatering dessert that is sure to earn rave reviews. Enjoy the process and the delicious results!