Introduction

These easy lemon cookie cups combine a soft, buttery sugar cookie base with a tangy, creamy lemon curd filling. They make a delightful treat for any occasion, offering a perfect balance of sweet and citrus flavors in every bite.

A white rectangular plate holds fourteen small tartlets arranged in close rows. Each tartlet has a golden-yellow, slightly crumbly crust with a soft, rounded edge. Inside each crust is a smooth, glossy, pale yellow filling that fills the tartlet evenly, with a shiny surface reflecting light. The plate sits on a white marbled surface, and the image includes a glimpse of a pink patterned cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, room temperature
2 cups sugar
2 tablespoons lemon zest
2 large eggs, room temperature
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1 cup lemon juice
3 egg yolks
1 cup sugar (for lemon curd)
1½ tablespoon corn starch
2 tablespoons lemon zest (for lemon curd)
1/4 cup butter, cold and cubed

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease a mini muffin tin and set aside.
Step 2: In the bowl of a stand mixer, combine the butter, sugar, and lemon zest. Cream with the paddle attachment until the mixture is light and fluffy, about 3 to 5 minutes.
Step 3: Add the eggs one at a time, mixing on low speed and scraping down the bowl between each addition. Then add the vanilla extract and salt, mixing until just combined.
Step 4: In a separate large bowl, whisk together the baking powder, baking soda, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing on low speed until fully incorporated.
Step 5: Using an ice cream scoop, form 1-inch balls of dough and place them in the prepared mini muffin tin. Press the back end of the ice cream scoop into the center of each ball to flatten and create a small cup shape.
Step 6: Bake the cookie cups for 7 to 8 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Meanwhile, prepare the lemon curd filling. In a blender, combine the lemon juice, egg yolks, sugar, corn starch, and lemon zest. Blend until smooth.
Step 8: Pour the lemon mixture into a saucepan and heat over medium heat. Stir constantly as the mixture thickens and reaches a rapid boil, around 172 degrees F on a thermometer.
Step 9: Remove from heat and whisk in the cold cubed butter until the curd is smooth and glossy. Let it cool slightly.
Step 10: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup. Chill the filled cookie cups in the refrigerator until the filling is set and cold.
Step 11: Before serving, optionally sprinkle with powdered sugar for an extra touch of sweetness. Enjoy your refreshing lemon cookie cups!

Tips & Variations

Use room temperature butter and eggs to ensure proper creaming and texture in the cookie dough.
For a more intense lemon flavor, add extra lemon zest to the cookie dough or curd.
Swap the lemon curd for a raspberry or passion fruit curd for a fruity twist.
Chill the cookie dough for 30 minutes before baking to prevent spreading.

Storage

Store the assembled lemon cookie cups in an airtight container in the refrigerator for up to 3 days. The lemon curd filling keeps them fresh and tangy. Before serving, let them sit at room temperature for 10 minutes to soften slightly. These cookie cups can be frozen without the filling for up to 1 month; thaw completely and fill with lemon curd just before serving.

How to Serve

The image shows several small, round tart shells arranged closely on a baking tray, all with a golden-brown, slightly crumbly texture. Some tart shells are empty, showing their hollow centers, while others are being filled with a smooth, glossy pale yellow lemon curd, which is being poured from a spoon held by a woman's hand. The lemon curd contrasts softly with the outer crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd instead of making my own?

Yes, store-bought lemon curd works well and can save time. Just spoon it into the cooled cookie cups and chill before serving.

What can I do if the cookie cups spread and lose their shape?

Make sure your butter is not too soft or melted and chill the dough for 30 minutes before forming the cups. Pressing the dough firmly into the mini muffin tin also helps maintain the cup shape during baking.