Easy Lemon Cookie Cups with Lemon Curd Filling Recipe

Introduction

These easy lemon cookie cups combine a tender, buttery sugar cookie base with a bright and tangy lemon curd filling. Perfect for a fresh, homemade treat that’s both sweet and zesty. They make a delightful dessert for any occasion.

Ingredients

• 1 cup butter, room temperature
• 2 cups sugar
• 2 tablespoons lemon zest
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1 cup lemon juice
• 3 egg yolks
• 1 cup sugar (for lemon curd)
• 1½ tablespoons cornstarch
• 2 tablespoons lemon zest (for lemon curd)
• 1/4 cup butter, cold and cubed

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease a mini muffin tin and set aside.
2. Step 2: In a stand mixer bowl, cream together the butter, sugar, and lemon zest using the paddle attachment until light and fluffy, about 3 to 5 minutes.
3. Step 3: Add the eggs one at a time, mixing on low speed and scraping down the sides after each addition. Then mix in the vanilla extract and salt just until combined.
4. Step 4: In a separate large bowl, whisk together baking powder, baking soda, and flour. Gradually add this dry mixture to the butter mixture and mix on low speed until combined.
5. Step 5: Using an ice cream scoop, form 1-inch dough balls and place them in the greased mini muffin tin. Press the other end of the scoop into the center of each ball to create a small cup shape.
6. Step 6: Bake for 7 to 8 minutes or until edges are lightly golden. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: For the lemon curd, combine lemon juice, egg yolks, sugar, cornstarch, and lemon zest in a blender and blend until smooth.
8. Step 8: Pour the lemon mixture into a saucepan over medium heat. Stir constantly and bring to a rapid boil (about 172 degrees F) until thickened.
9. Step 9: Remove from heat and whisk in the cold cubed butter until smooth and glossy.
10. Step 10: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup. Chill in the refrigerator until set.
11. Step 11: Optionally, sprinkle with powdered sugar before serving. Enjoy your fresh lemon cookie cups!

Tips & Variations

• For extra lemon flavor, add a little lemon extract to the cookie dough along with the vanilla.
• Use frozen dough balls for perfectly shaped cups; just thaw slightly before baking.
• Swap lemon curd for raspberry jam for a different fruity filling.
• Make larger cookie cups by using a regular muffin tin and adjusting baking time accordingly.

Storage

Store cookie cups in an airtight container in the refrigerator for up to one week. To freeze, place completely cooled cookie cups in a container and freeze for up to two months. Thaw in the refrigerator before serving. Reheat slightly if desired, but chilled lemon curd cups are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd without a blender?

Yes, you can whisk the lemon juice, egg yolks, sugar, cornstarch, and lemon zest together by hand until smooth before cooking.

How do I prevent the cookie cups from cracking?

Pressing the dough gently into a cup shape and avoiding overbaking helps prevent cracks. Also, make sure to cool them briefly before removing from the pan.

Easy Lemon Cookie Cups with Lemon Curd Filling Recipe

Print Recipe

★★★★★

5 from 121 reviews

This Easy Lemon Cookie Cup recipe features buttery sugar cookie cups filled with tangy homemade lemon curd. Soft, tender cookie shells are baked in mini muffin tins and then filled with a luscious, smooth lemon curd made from fresh lemon juice, zest, and eggs. Perfectly balanced with sweetness and citrus brightness, these delightful treats are great for any occasion and can be chilled or frozen for convenience.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 40 minutes
• Yield: 24 mini cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sugar Cookie Cups

• 1 cup butter, room temperature
• 2 cups sugar
• 2 tablespoons lemon zest
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups all-purpose flour

Lemon Curd Filling

• 1 cup lemon juice
• 3 egg yolks
• 1 cup sugar
• 1½ tablespoons cornstarch
• 2 tablespoons lemon zest
• 1/4 cup butter, cold and cubed

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie cups.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes, ensuring the sugar is well incorporated.
3. Add Eggs and Flavorings: Add the eggs one at a time, mixing slowly and scraping the bowl between additions to ensure even mixing. Then add vanilla extract and salt, mixing just until combined to maintain a light texture.
4. Mix Dry Ingredients: In a separate large bowl, whisk together the baking powder, baking soda, and all-purpose flour.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture. Mix on low speed just until the dough comes together, being careful not to overmix.
6. Form Cookie Cups: Using an ice cream scoop, portion out 1-inch balls of dough and place each into a greased mini muffin tin cup. Press the opposite end of the ice cream scoop into the center of each dough ball to create a well, shaping the dough into a cup.
7. Bake the Cookie Cups: Place the mini muffin tin in the preheated oven and bake for 7 to 8 minutes, or until the edges of the cookie cups turn lightly golden.
8. Cool the Cookies: Remove the tin from the oven and allow the cookie cups to cool for 5 minutes in the tin. Then transfer them carefully to a wire rack to cool completely before filling.
9. Prepare Lemon Curd Filling: In a blender, combine lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until smooth.
10. Cook Lemon Curd: Pour the blended lemon mixture into a saucepan and heat over medium heat. Stir constantly as the mixture heats to a rapid boil, reaching approximately 172 degrees Fahrenheit, making sure it thickens without curdling.
11. Finish Lemon Curd: Remove from heat and whisk in the cold cubed butter until smooth and glossy.
12. Fill Cookie Cups: Spoon about one tablespoon of lemon curd into the center of each cooled sugar cookie cup.
13. Chill and Serve: Allow filled cookie cups to cool completely, then refrigerate until chilled. Optionally, sprinkle with powdered sugar before serving for an elegant touch.

Notes

• Store the filled cookie cups in an airtight container in the refrigerator for up to 1 week for best freshness.
• You can freeze the fully cooled and filled Lemon Cookie Cups in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
• Pressing the dough with the ice cream scoop handle helps create uniform indentations for the filling and ensures even thickness of the cookie cups.
• To prevent the lemon curd from curdling, maintain moderate heat and stir constantly during cooking.
• If you prefer a less sweet lemon curd, reduce sugar slightly according to taste.

Keywords: lemon cookie cups, lemon curd filling, lemon desserts, sugar cookie cups, mini cookie cups