Description
Silky lemon bar cookie cups deliver a zesty paradise of creamy citrus delight nestled in a buttery shortbread base. Crisp edges and tangy filling invite sweet memories of summer afternoons, promising pure dessert bliss you cannot resist.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1/2 cup granulated sugar
Lemon Filling:
- 3 large eggs
- 1 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 1/2 cups powdered sugar
Topping:
- 1/4 cup powdered sugar (for dusting)
- 1 pinch salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and generously grease a 24-cup mini muffin tin to ensure smooth cookie cup release.
- Cream softened butter with granulated sugar until light and fluffy, creating a smooth base for the cookie dough.
- Gently fold flour into the butter mixture, mixing until a cohesive, crumbly dough forms that holds together when pressed.
- Press small portions of dough into each muffin cavity, carefully molding the sides and bottom to create uniform cookie cups with thin, even walls.
- Bake the cookie shells for 12-15 minutes until edges turn golden, then remove and allow to cool slightly while maintaining their shape.
- Whisk eggs thoroughly, then incorporate fresh lemon juice, lemon zest, powdered sugar, vanilla extract, and salt to create a vibrant, tangy filling.
- Carefully pour the lemon mixture into the partially baked cookie cups, filling each almost to the top without overflowing.
- Return the filled cookie cups to the oven and bake for an additional 10-12 minutes, or until the lemon filling sets and appears slightly jiggly in the center.
- Remove from oven and let cool completely in the tin, allowing the filling to stabilize and the cookie cups to firm up.
- Gently remove cookie cups from the tin using a small offset spatula, taking care not to damage the delicate shells.
- Dust the cooled lemon bar cookie cups with additional powdered sugar, creating an elegant, snow-like finish that enhances their visual appeal.
Notes
- Use room temperature butter for smoother, more consistent creaming that prevents lumpy dough and ensures even mixing.
- Generously grease the mini muffin tin with butter or non-stick spray to guarantee easy cookie cup removal without breaking delicate shells.
- Press dough evenly into muffin cavities using the back of a rounded teaspoon to create uniform thickness and prevent uneven baking.
- Zest lemons before juicing to maximize flavor extraction and maintain the bright, citrusy profile of the filling.
- Let cookie cups cool completely in the tin to help stabilize the delicate lemon filling and prevent structural collapse.
- For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Reduce sugar slightly for a more tart, intense lemon flavor that highlights the citrus notes in the filling.
- Prep Time: 20 minutes
- Cook Time: 22-27 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 60 mg