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Easy Lemon Cookie Cup Recipe

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★★★★★

4.4 from 83 reviews

Delight in these easy-to-make lemon cookie cups featuring a buttery sugar cookie base filled with a tangy homemade lemon curd. Perfectly bite-sized with a crisp edge and soft center, these lemon cookie cups offer a refreshing citrus twist balanced by sweet vanilla undertones. Ideal for parties, afternoon tea, or any time you crave a zesty, sweet treat.

Ingredients

Scale

Sugar Cookie Cups

  • 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

Lemon Curd Filling

  • 1 cup lemon juice
  • 3 egg yolks
  • 1 cup sugar
  • 1½ tablespoon corn starch
  • 2 tablespoons lemon zest
  • 1/4 cup butter, cold and cubed

Instructions

  1. Preheat Oven: Set your oven to 350 degrees F to prepare for baking the sugar cookie cups.
  2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat for 3-5 minutes until the mixture is light and fluffy to incorporate air for tender cookies.
  3. Add Eggs and Flavoring: Add eggs one at a time on low speed, scraping the bowl between each addition to ensure they are fully incorporated. Mix in vanilla extract and salt just until combined to maintain a tender dough.
  4. Combine Dry Ingredients: Whisk together baking powder, baking soda, and flour in a separate large bowl. Gradually add this to the butter mixture on low speed until just combined to avoid overmixing.
  5. Shape Cookie Cups: Using an ice cream scoop, portion out 1-inch dough balls into a greased mini muffin tin. Press the opposite end of the scoop into each ball to flatten and create a small cup shape for filling.
  6. Bake Cookie Cups: Bake the shaped dough at 350 degrees F for 7-8 minutes or until the edges turn lightly golden, indicating they are set but still tender inside.
  7. Cool Cookie Cups: Remove from the oven and allow to cool in the tin for 5 minutes. Then transfer to a wire rack and let cool completely to ensure they hold their shape when filled.
  8. Prepare Lemon Curd Filling: In a blender, blend lemon juice, egg yolks, sugar, cornstarch, and lemon zest until smooth for a silky filling.
  9. Cook Lemon Curd: Pour blended mixture into a medium saucepan. Stir constantly over medium heat until the mixture reaches a rapid boil (about 172 degrees F) and thickens, ensuring smooth, lump-free curd.
  10. Finish Lemon Curd: Remove from heat and whisk in cold butter cubes until fully melted and incorporated, yielding a rich and velvety texture.
  11. Fill Cookie Cups: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup. Allow the filled cups to cool completely at room temperature, then refrigerate until chilled and set.
  12. Serve: Optionally dust with powdered sugar before serving for added sweetness and an elegant touch. Enjoy your zesty lemon cookie cups!

Notes

  • Use room temperature ingredients to ensure proper mixing and smooth batter.
  • Press the ice cream scoop gently to avoid flattening the dough too much and losing the cup shape.
  • Be careful not to overbake the cookie cups to keep them tender inside.
  • Store filled cookie cups refrigerated and consume within 3 days for best freshness.
  • Lemon zest can be substituted with orange zest for a different citrus flavor.
  • The lemon curd can be made a day ahead and stored in the refrigerator.

Keywords: lemon cookie cups, lemon curd, sugar cookies, mini muffin cookies, citrus dessert, easy lemon desserts, handheld desserts

Find it online: https://hannahdelgado.com/easy-lemon-cookie-cup-recipe/