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Easy Lemon Cookie Cups with Lemon Curd Filling Recipe

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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/easy-lemon-cookie-cups-with-lemon-curd-filling-recipe/