Mouthwatering Lemon Bar Cookie Cups

Mouthwatering Lemon Bar Cookie Cups

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If you love buttery shortbread cookies and bright, tangy lemon bars, then these Lemon Bar Cookie Cups are your new favorite treat! Imagine a soft, golden cookie cup with a silky, tart lemon curd filling, all topped with a dusting of powdered sugar—every bite is pure sunshine.

The first time I made these, my husband took one bite and immediately reached for another, saying, “These taste like sunshine in a cup!” The buttery cookie base and zesty lemon curd create the ultimate sweet-tart balance, making these perfect for spring, summer, brunch, or just a little afternoon pick-me-up.

Ingredients

For the Cookie Cup Dough:

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt

For the Lemon Curd Filling:

  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter, melted

For Garnish:

  • Powdered sugar (for dusting)
  • Lemon zest curls (optional)

Instructions

Step 1: Make the Cookie Cup Dough

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin with nonstick spray.
  2. In a mixing bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Add egg yolk and vanilla extract, mixing until combined.
  4. Gradually add flour and salt, mixing until a soft dough forms.
  5. Scoop 1 tablespoon of dough into each mini muffin cup. Press down with your fingers or a spoon to create a small well in the center.

Step 2: Bake the Cookie Cups

  1. Bake for 10-12 minutes, until edges are light golden brown.
  2. As soon as they come out of the oven, use the back of a teaspoon or a small cookie scoop to gently press down the center of each cup. Let them cool completely in the pan.

Step 3: Make the Lemon Curd Filling

  1. In a saucepan over medium heat, whisk together eggs, sugar, lemon juice, and lemon zest.
  2. Stir constantly for 5-7 minutes, until thickened.
  3. Remove from heat and whisk in melted butter until smooth.
  4. Let the lemon curd cool slightly before spooning into the cookie cups.

Step 4: Assemble & Chill

  1. Spoon or pipe lemon curd into each cookie cup.
  2. Refrigerate for at least 30 minutes to set.

Step 5: Garnish & Serve

  1. Dust with powdered sugar and garnish with lemon zest curls, if desired.
  2. Serve chilled or at room temperature—each bite is buttery, tangy, and irresistible!

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