Description
Delight in these Mouthwatering Lemon Bar Cookie Cups, featuring a buttery cookie base filled with tangy lemon filling and dusted with powdered sugar. Perfectly baked for a crisp exterior and smooth, luscious lemon center, these treats are ideal for dessert or a sweet snack.
Ingredients
Scale
Cookie Base
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Lemon Filling
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
Finishing
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners to prevent sticking.
- Make Cookie Dough: In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until the mixture is light and fluffy. Then mix in the vanilla extract. Gradually add the all-purpose flour and salt, mixing until all ingredients are fully combined and form a dough.
- Form Cookie Cups: Divide the cookie dough evenly among the muffin cups, pressing it down firmly and shaping it to form shallow cups that will hold the lemon filling.
- Bake Cookie Cups: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the cookie cups turn lightly golden on the edges.
- Prepare Lemon Filling: While the cookie cups bake, whisk together the eggs, 1 cup granulated sugar, freshly squeezed lemon juice, and lemon zest in a separate bowl until the mixture is smooth and homogeneous.
- Add Filling to Cups: Remove the cookie cups from the oven and carefully pour the lemon filling into each cup, filling about three-quarters full to allow space for the filling to set without overflowing.
- Bake Again: Return the muffin tin with filled cookie cups to the oven and bake for an additional 15-18 minutes, or until the lemon filling has set firmly and doesn’t jiggle when gently shaken.
- Cool and Dust: Allow the lemon bar cookie cups to cool completely in the muffin tin. Once cooled, dust the tops generously with powdered sugar for a sweet finishing touch before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Use fresh lemon juice and zest for best flavor impact.
- Line muffin tin with cupcake liners for easier removal and cleaner presentation.
- The cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow the lemon filling to set completely before removing from tins to avoid cracking.
