If you’re looking to delight your tastebuds with the best combination of bright citrus and buttery shortbread, these Mouthwatering Lemon Bar Cookie Cups are about to become your new obsession. Imagine all the goodness of classic lemon bars, but tucked into adorable, hand-held cookie cups that are perfect for sharing, gifting, or simply treating yourself. The fresh lemon filling nestled in a golden cookie crust brings both tartness and sweetness in every bite, making these mini desserts irresistible for any lemon lover!
Ingredients You’ll Need
The beauty of Mouthwatering Lemon Bar Cookie Cups lies in the simplicity of their ingredients. Every component is thoughtfully chosen to create the perfect balance of buttery, zesty, and sweet, while adding gorgeous texture and color to each little bite.
- Unsalted butter, softened: Key to a melt-in-your-mouth cookie base; make sure it’s nice and soft for the easiest creaming and fluffiest texture.
- Granulated sugar: Adds a gentle sweetness to both the cookie cups and the lemon filling, ensuring every bite sings with flavor.
- Egg yolk: Provides richness and helps bind the cookie dough for a perfectly tender cup.
- Vanilla extract: Rounds out the flavors in the cookie cup, complementing the tart lemon without overpowering it.
- All-purpose flour: The structure behind the cookie and lemon filling, all-purpose flour gives these cups their characteristic bite.
- Salt: Even a pinch amplifies all the other flavors and keeps everything perfectly balanced.
- Eggs (for filling): Sets the lemon curd for a luscious, creamy center that contrasts the cookie.
- Fresh lemon juice: The star of the show, bringing bright, tangy flavor that makes these cookie cups so addictive.
- Lemon zest: Adds an extra zing and you’ll see those lovely flecks in every bite.
- Powdered sugar (for dusting): Just a gentle shower of this at the end gives a bakery-worthy finish and a pop of sweetness.
How to Make Mouthwatering Lemon Bar Cookie Cups
Step 1: Prep Your Mini Muffin Tin
Start by preheating your oven to 350°F (175°C) and giving a 12-cup mini muffin tin a quick mist of nonstick spray or a light dab of butter. This step makes it so much easier to pop out your finished lemon bar cookie cups in perfect shape.
Step 2: Whip Up the Cookie Cup Dough
In a medium bowl, cream your softened butter and 1/3 cup sugar together until you have a light, fluffy mixture. This takes about 2 minutes of effort with a hand mixer or some steadfast whisking. Next, mix in your egg yolk and vanilla extract, making sure everything is evenly combined. Add your flour and salt, and keep mixing just until a soft dough forms—it should come together easily without being sticky.
Step 3: Form the Cookie Cups
Divide the cookie dough among your muffin cups, aiming for even portions (about 1 tablespoon in each). Use your fingers to gently press the dough into the bottom and up the sides, creating tiny cookie cup shells. Don’t worry about being perfect—they’ll still bake up beautifully!
Step 4: Pre-Bake the Cookie Cups
Slide the muffin tin into the oven and bake the cookie cups for 10–12 minutes. You’re looking for a light golden hue—this helps the cookie cups hold their shape when you add the luscious lemon filling.
Step 5: Prepare the Lemon Filling
While your cookie cups are pre-baking, whisk together two eggs, 3/4 cup granulated sugar, 2 tablespoons flour, fresh lemon juice, and lemon zest in a bowl. The goal is a smooth, sunny yellow filling with all the sugar and flour fully dissolved, so keep whisking for a minute or two.
Step 6: Fill and Bake Again
Once the cookie cups have baked and set their shape, give the lemon filling another quick whisk and then carefully pour it into each cup, filling nearly to the top. Return the pan to the oven for another 10–12 minutes, or until the lemon centers are just set and no longer jiggle when you gently shake the tin.
Step 7: Cool and Finish with Sugar
Remove your Mouthwatering Lemon Bar Cookie Cups from the oven, but let them cool in the pan for 10 minutes. This makes them easier to remove without breaking. Once they’ve cooled a bit, Gently run a knife around the edge of each one and pop them onto a wire rack to cool completely. When they’ve cooled, lavishly dust with powdered sugar for that classic, irresistible look.
How to Serve Mouthwatering Lemon Bar Cookie Cups
Garnishes
For that show-stopping bakery finish, a generous dusting of powdered sugar is essential—you can even add a few strips of fresh lemon zest or a tiny mint leaf on top for a beautiful, vibrant touch that hints at the citrus inside.
Side Dishes
Serve these lemony delights with a fresh fruit salad full of berries or alongside a scoop of vanilla ice cream. Their bright flavor pairs well with tea, lemonade, or a soft, creamy latte for an indulgent dessert or a sunny brunch treat.
Creative Ways to Present
Pile your Mouthwatering Lemon Bar Cookie Cups high on a tiered dessert tray for a party, or tuck a few in a pretty gift box for a sweet homemade present. For a tea party, serve them in parchment wrappers or on colorful plates for a pop of springtime charm.
Make Ahead and Storage
Storing Leftovers
These cookie cups can be stored in an airtight container in the refrigerator for up to 4 days. The flavors even get a bit more intense and the cookie stays soft yet sturdy—just the way you want for snacking or dessert.
Freezing
If you want to make a batch ahead of time, freeze the cooled (and undusted) cookie cups in a single layer, then transfer to a freezer bag. Freeze for up to three months, then thaw in the fridge before serving. Dust with fresh powdered sugar right before eating for best results.
Reheating
If you enjoy your lemon desserts a little warm, pop a cup in the microwave for just 8–10 seconds. Any longer and the filling might get too soft, but a gentle heat brings out that zesty, buttery aroma all over again!
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice delivers a brighter, more natural flavor, but bottled works in a pinch. If you do use bottled, consider adding extra zest for the best mouthwatering lemon bar cookie cups experience.
Can I double the recipe?
Absolutely! Just double every ingredient and bake in two muffin tins or in batches. These are so popular that making extra is always a good idea.
Do the cookie cups get soggy if made ahead?
The cookie bases will stay soft but sturdy, especially if you store them chilled in an airtight container. They don’t get overly soggy, but are best enjoyed within four days.
Can I make these gluten-free?
You can use a 1:1 gluten-free flour blend in both the cookie cups and lemon filling for a gluten-free version. The result is every bit as lovely and delicious!
What’s the best way to remove them from the pan?
Let the lemon bar cookie cups cool for 10 minutes in the tin, then run a small offset spatula or knife around the edge to gently lift them out. They should pop right out if you greased the pan well.
Final Thoughts
If you adore desserts that bring sunshine to your table, you simply have to try these Mouthwatering Lemon Bar Cookie Cups. They’re easy to make, a joy to serve, and always a delightful surprise in any dessert lineup—once you taste that zesty filling in a buttery cookie shell, you’ll be hooked!
Print
Mouthwatering Lemon Bar Cookie Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 12 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mouthwatering Lemon Bar Cookie Cups are a delightful treat that combines the tangy freshness of lemon with a buttery cookie cup for the perfect bite-sized dessert.
Ingredients
Cookie Cups:
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
Lemon Filling:
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
Topping:
- Powdered sugar, for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup mini muffin tin.
- Prepare cookie cups: Cream butter and sugar, mix in egg yolk and vanilla, add flour and salt, press dough into muffin cups.
- Bake: Bake cookie cups for 10–12 minutes until lightly golden.
- Make lemon filling: Whisk together eggs, sugar, flour, lemon juice, and zest. Pour filling into pre-baked cups.
- Bake again: Bake for another 10–12 minutes until filling is set.
- Cool and serve: Let cool in the pan, then remove and cool on a wire rack. Dust with powdered sugar before serving.
Notes
- For an extra punch of lemon, add more zest or a drop of lemon extract to the filling.
- Store in the refrigerator in an airtight container for up to 4 days.
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