Mouthwatering Lemon Bar Cookie Cups

Lemon Bar Cookie Cups are a delightful twist on the classic lemon bar, offering a bite-sized treat that’s perfect for any occasion. These sweet and tangy dessert cups combine buttery cookie crusts with luscious lemon filling, making them irresistible to lemon lovers everywhere. Easy to make and even easier to enjoy, they’re a must-try for anyone who enjoys refreshing, citrusy desserts.

Ingredients

For the Cookie Cups:

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

For the Lemon Filling:

• 3 large eggs
• 1 cup granulated sugar
• ½ cup fresh lemon juice (about 2-3 lemons)
• 2 teaspoons lemon zest
• ¼ cup all-purpose flour
• Powdered sugar (for dusting, optional)

Instructions

Prepare the Cookie Cups:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick cooking spray.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Roll the dough into small balls, about 1 inch in diameter, and press each ball into the greased mini muffin tin, shaping them into small cups.
6. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and use the back of a spoon or a small tamper to reshape the cookie cups if necessary. Let cool completely.

Make the Lemon Filling:

7. While the cookie cups cool, prepare the lemon filling. In a medium mixing bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and flour until smooth.
8. Pour the filling into a saucepan and cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.

Assemble the Cookie Cups:

9. Spoon the lemon filling into the cooled cookie cups, filling them to the brim.
10. Place the filled cookie cups in the refrigerator for 1-2 hours to set.

Serve and Decorate:

11. Before serving, dust the tops of the cookie cups with powdered sugar for an elegant touch, if desired.

Serving and Storage Tips

• Serving: Serve these Lemon Bar Cookie Cups chilled for the best flavor. They are perfect for tea parties, brunches, or as a refreshing dessert after dinner.
• Storage: Store the cookie cups in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; just thaw in the fridge before serving.

FAQs

1. Can I use store-bought lemon juice instead of fresh?

Yes, but fresh lemon juice is highly recommended for the best flavor. Store-bought lemon juice may have a slightly different taste and acidity.

2. Can I make these cookie cups gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or a similar binding agent.

3. How can I prevent the cookie cups from sticking to the muffin tin?

Be sure to grease the muffin tin well with non-stick spray or butter. You can also use silicone mini muffin molds for easier removal.

4. Can I prepare the lemon filling in advance?

Yes, the lemon filling can be made a day ahead and stored in the refrigerator. Bring it to room temperature or warm slightly before filling the cookie cups.

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