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Transform classic lemon bars into adorable cookie cups! Buttery cookie shells cradle tangy homemade lemon curd for the perfect sweet-tart bite.

Casey
Updated on Mon, 20 Jan 2025 20:06:42 GMT
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A close-up of a lemon curd-filled cupcake, with one half displayed above the whole cupcake, showcasing its gooey interior. Pin it
A close-up of a lemon curd-filled cupcake, with one half displayed above the whole cupcake, showcasing its gooey interior. | cookingwithcasey.com

Let me share my favorite citrus treat - Lemon Bar Cookie Cups! I love how these little bites capture everything wonderful about classic lemon bars but in an adorable personal size. The buttery cookie cup filled with bright tangy lemon curd creates pure sunshine in every bite.

Not Your Ordinary Cookie

What makes these so special is how they combine that crispy cookie edge with silky smooth lemon filling. They're perfect for parties since everyone gets their own little cup no cutting or mess. Plus they look absolutely gorgeous on any dessert table.

What You'll Need

  • For the Cookie Cups:
    • All-purpose flour (1 ½ cups)
    • Soft butter (½ cup)
    • Regular sugar (½ cup)
    • Pure vanilla extract
  • For the Lemon Magic:
    • Fresh squeezed lemon juice
    • Lots of zesty lemon zest
    • Fresh eggs
    • Sugar for balance
    • Butter for richness
A close-up of lemon-filled cupcakes topped with powdered sugar and a yellow candy, showcasing one cupcake cut in half to reveal the creamy filling. Pin it
A close-up of lemon-filled cupcakes topped with powdered sugar and a yellow candy, showcasing one cupcake cut in half to reveal the creamy filling. | cookingwithcasey.com

Let's Start Baking

Create the Cups:
Beat your butter and sugar until fluffy mix in vanilla and flour shape into cups in your muffin tin.
Make the Filling:
Whisk eggs sugar lemon juice and zest cook until thick and creamy finish with butter.
Put It Together:
Fill those golden cups with your lemon curd add a pretty dusting of sugar or zest.

Make Them Your Own

  • Need gluten-free? Use your favorite flour blend
  • Going vegan? Try plant-based alternatives
  • Add lavender or ginger for something special
  • Top with whipped cream and berries for extra wow

Keep Them Fresh

These beauties stay perfect at room temp for 2 days or up to 5 days in the fridge. Want to make them ahead? Freeze the cups without filling for up to 2 months then fill after thawing.

Quick Answers

  • Store-bought curd works just add fresh zest
  • Adjust sugar to taste for perfect tartness
  • Bake until golden for sturdy cups
  • Freeze unfilled cups only for best results

Frequently Asked Questions

→ Can I make these ahead of time?

Make cups up to 2 days ahead, but fill with curd just before serving to prevent sogginess.

→ Why is my dough too sticky?

Chill dough 20-30 minutes if too sticky to handle. Add tiny bit of milk if too dry.

→ Can I use different citrus?

Yes, try lime or orange for variation. Adjust sugar to match fruit's tartness.

→ How do I store these?

Store unfilled cups in airtight container. Once filled, best eaten same day.

→ Can I freeze the cookie cups?

Freeze unfilled cups up to 3 months. Thaw and fill when ready to serve.

Lemon Cookie Cups

Buttery cookie cups filled with bright, tangy lemon curd and dusted with powdered sugar. A perfect handheld version of classic lemon bars.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24)

Dietary: Vegetarian

Ingredients

01 2 3/4 cups flour.
02 1 tsp baking soda.
03 1/2 tsp baking powder.
04 1 cup butter, softened.
05 1 1/4 cups sugar.
06 1 egg.
07 1 tsp vanilla extract.
08 6 tbsp butter, softened.
09 1 cup sugar.
10 2 whole eggs.
11 2 egg yolks.
12 2/3 cup lemon juice.
13 Zest of 1 lemon.
14 2 tbsp powdered sugar.

Instructions

Step 01

Mix flour, baking soda, baking powder.

Step 02

Cream butter and sugar until fluffy.

Step 03

Beat in egg and vanilla.

Step 04

Mix in dry ingredients to form dough.

Step 05

Form dough balls, press into mini muffin tin.

Step 06

Bake until golden, press centers to form cups.

Step 07

For curd: Cream butter and sugar.

Step 08

Whisk in eggs and lemon juice.

Step 09

Cook stirring until thickened.

Step 10

Fill cooled cups with curd.

Step 11

Top with zest and powdered sugar.

Notes

  1. Fill cups just before serving.
  2. Can use other citrus fruits.
  3. Chill dough if too sticky.
  4. Store unfilled cups up to 2 days.

Tools You'll Need

  • Mini muffin tin.
  • Electric mixer.
  • Mixing bowls.
  • Saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 11 g
  • Total Carbohydrate: 28 g
  • Protein: 3 g