Recipes
Lemon Bar Cookie Cups
Ingredients:
For Cookies:
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter softened
- 1¼ cups sugar
- 1 egg
- 1 teaspoon vanilla
For Lemon Curd Filling:
- 6 Tablespoons butter softened
- 1 cup sugar
- 4 eggs divided
- ⅔ cup lemon juice
For Topping:
- 1 lemon zest
- 2 Tablespoons powdered sugar for garnish
Directions:
- Preheat oven to 375 degrees F.
- Spray a mini muffin tin with nonstick cooking spray.
- In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg and vanilla.
- Gradually beat in dry ingredients until combined.
- Roll into 1″ sized balls and place in muffin tin.
- Bake for 8-10 minutes or until golden brown.
- Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
- To make the Lemon curd filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
- Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
- Add lemon juice and mix until combined, there will still be some lumps.
- Pour filling mixture into a saucepan over medium heat.
- Whisk constantly for 5 minutes, or until smooth and thickened.
- Remove lemon curd from heat and let cool for 2-3 minutes.
- Carefully spoon a teaspoon of lemon curd into each cookie cup.
- Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
- Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.
