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I can't get enough of these tiny lemon bar cups. They're bright, buttery, and just burst with that tangy-sweet goodness I crave. Every bite is like a little sunny pick-me-up with soft cookie and zingy lemon curd.
Seriously Fun Cookies
These stand out because you get that crunchy outside with creamy lemony stuff inside. Awesome for parties since folks just grab their own cup, no slicing or big mess. Plus, they're total eye candy on a dessert tray.
Grab These Things
- Cookie Cup Stuff:
- All-purpose flour (1 ½ cups)
- Softened butter (½ cup)
- Granulated sugar (½ cup)
- Vanilla extract
- Lemon Goodness:
- Fresh eggs
- Bright lemon zest
- Lemon juice from fresh lemons
- Sugar to sweeten
- Butter for extra creaminess
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Ready To Bake
- Pull It All Together:
- Once the cups have cooled off fill them up with thick lemon curd and shower with more zest or dust them with sugar.
- Mix Up The Filling:
- Combine eggs, zest, lemon juice, and sugar whisk it all together then heat until creamy thick swirl in the butter last.
- Shape The Cookie Cups:
- Toss butter and sugar in a bowl beat them until nice and fluffy stir in flour and vanilla and press dough into your muffin pan in little nests.
Switch Things Up
- Toss in ginger or add a dash of lavender for a twist
- Plant-based? Swap in your go-to vegan subs
- Want gluten-free? Choose a blend you trust
- Pile on berries and whipped cream for some flair
Keep 'Em Tasty
These cuties hold up fine at room temp a couple of days and stay fresh in the fridge up to five days. Prepping ahead? Freeze the bare cups for a couple of months then let them thaw and add lemon curd later.
Fast Facts
- Short on time? Store-bought curd is cool just toss in some zest
- Add or cut back sugar till it tastes right to you
- Let those cups get golden so they don’t fall apart
- If you freeze, do it before you add any filling
Common Questions
- → Can I freeze the cookie cups?
You can pop empty cups in the freezer for up to three months. Let them thaw, then fill them up when you want to use them.
- → How do I store these?
Stash empty cups in an airtight box. Once they’re filled, try to eat them that day so they stay tasty.
- → Can I use different citrus?
Switch it up with lime or orange if you want! Just taste and tweak the sugar to fit how sour the fruit is.
- → Why is my dough too sticky?
If your dough’s sticking to everything, chill it for 20 to 30 minutes. Too crumbly? Splash in a tiny bit of milk.
- → Can I make these ahead of time?
Bake the cups up to two days before, but add the lemon curd right before you eat so the cups stay crisp.