Mouthwatering Lemon Bar Cookie Cups
Introduction
If you’re craving the perfect summer dessert, these Mouthwatering Lemon Bar Cookie Cups combine two classics: the tangy brightness of lemon bars with the soft, chewy bite of cookies. These elegant handheld treats offer a burst of fresh citrus flavor encased in a buttery cookie, all in a portion-sized cup that’s ideal for parties, brunches, or whenever you want a show-stopping sweet.
With their irresistible zesty filling and crisp, golden cookie base, these cookie cups make a memorable finish to any meal and are sure to become a new favorite for citrus lovers.
Why You’ll Love These Lemon Bar Cookie Cups
The magic of these Lemon Bar Cookie Cups lies in their harmony of textures and flavors. The cookie base is soft with perfectly crisp edges, providing the ideal contrast to the silky-smooth, sweet-tart lemon curd filling. Each cup is as photogenic as it is delicious—a dessert that looks fancy, but is easy enough for home bakers of every level.
You can bake ahead, freeze extras, or toss a few into a lunchbox for a midweek treat. They’re portable, pretty, and bursting with vibrant lemon flavor in every bite.
The Secret to the Silkiest Lemon Filling
For that signature curd, whisk together fresh lemon juice, zest, and a few simple ingredients until luxuriously thick. To make the process effortless, use a high-powered appliance like the Ninja BL610 Professional 72 Oz Countertop Blender, Black to ensure the filling is smooth and lump-free before baking.
If you want your filling extra silky, strain it to remove any zest or bits of cooked egg. For maximum brightness, always use freshly squeezed lemon juice—bottled just won’t deliver the same zing!
Baking and Assembly Tips for Perfect Cups
To ensure your cookie cups release perfectly formed every time, line your muffin tin with pieces of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. This prevents sticking and makes clean-up a snap.
When pressing the cookie dough into the pan, try using the bottom of a small glass or measuring cup for an even, compact shell. While the cups bake, prepare your lemon curd so it’s ready to pour in as soon as the shells come out of the oven.
Serving Suggestions for a Crowd-Pleasing Treat
Let your Lemon Bar Cookie Cups cool completely before dusting with powdered sugar for a classic bakery finish. For an extra pop of color, garnish with a small twist of lemon peel or a fresh raspberry on each cup.
Transport and store your treats effortlessly by arranging them in airtight containers like the Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup); they’ll stay fresh for days. Serve at your next get-together on a pretty tray with napkins or pack a few into a Bentgo Salad Container – 54 oz Bowl, Khaki Green for a delightful treat on the go.
Nutritional Information and Serving Size
This recipe makes 12 individual Lemon Bar Cookie Cups. Each cup contains approximately 175–200 calories, making them a refreshingly light dessert when you want something sweet yet not overly indulgent.
Mouthwatering Lemon Bar Cookie Cups (Recap)
When you want a dessert that delivers a punch of flavor, visual appeal, and a delightfully melt-in-your-mouth experience, these Lemon Bar Cookie Cups stand above the rest. They’re zesty, buttery, and blissfully simple—an easy win for any baker’s repertoire.
Ingredients
Instructions
- Preheat your oven to 350°F. Cut pieces of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to fit the bottoms of a standard 12-cup muffin pan or generously grease the tin to ensure easy release.
- In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until light and fluffy using a handheld mixer or a Ninja BL610 Professional 72 Oz Countertop Blender, Black (using the pulse setting).
- Beat in the egg and vanilla. Gradually add the dry ingredients until just incorporated—do not overmix.
- Divide dough evenly among muffin cups (about a heaping tablespoon each). Press firmly into the base and halfway up the sides with your fingers or the bottom of a small measuring cup.
- Bake 10–12 minutes until edges are just turning golden. Remove from the oven but leave cups in the pan.
- While cookie cups bake, prepare the filling: Whisk eggs, yolk, sugar, lemon juice, zest, melted butter, and flour until completely smooth. For ultra-smooth curd, blend with a Ninja BL610 Professional 72 Oz Countertop Blender, Black and strain if desired.
- Carefully pour lemon filling into each warm cookie cup, almost to the top. Return pan to the oven and bake for 14–16 minutes more, until filling is just set (it may still jiggle slightly in the center).
- Cool in the pan for 15 minutes. Then use a thin knife to gently remove each cup and let cool completely on a rack.
- Dust with powdered sugar and garnish with lemon twists or fresh berries. Store in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep them fresh and stackable in the fridge.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 26–28 minutes
Total Time: 50 minutes
Enjoy these dazzling, effortless Lemon Bar Cookie Cups for your next sunny celebration!
