Lemon Bar Cookie Cups Recipe – Easy & Delicious

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Introduction

Lemon Bar Cookie Cups are the perfect combination of two classic desserts—rich, buttery shortbread cookies and tangy, homemade lemon curd. These bite-sized treats capture the essence of traditional lemon bars while offering a convenient, handheld serving style. Ideal for parties, brunches, or just an afternoon treat, they provide the same delightful flavors in a portion-controlled package.

Inspired by The Skinny Fork’s lightened-up version, this recipe reduces sugar without compromising on taste. The cookie cup itself is soft and buttery with just the right amount of crispness, while the lemon curd filling adds a smooth, citrusy punch. It’s a delightful contrast of textures and flavors that will keep you coming back for more.

These Lemon Bar Cookie Cups are a fantastic way to enjoy a refreshing dessert that feels indulgent but is actually made with a healthier twist. Whether you’re a fan of lemon desserts or looking for something new, this recipe is a must-try.

Brief Description of the Recipe

This recipe consists of two primary components: a soft, buttery cookie cup and a zesty lemon curd filling. The cookie dough is made with a mix of all-purpose flour, baking soda, and baking powder for the perfect texture, while a combination of sweetener and sugar keeps it light yet flavorful. Once baked in mini muffin tins, the cookies form a delicate cup that holds the luscious lemon curd.

The homemade lemon curd is made with fresh lemon juice, butter, eggs, and a mix of sugar and sweetener, creating a silky smooth, tart filling that perfectly balances the sweetness of the cookie. The curd is cooked until thick, then spooned into the cooled cookie cups and left to set.

These mini treats are easy to make, visually appealing, and bursting with flavor, making them a fantastic dessert for any occasion.

Highlight Key Appeal: Ease of Preparation, Versatility, or Uniqueness

1. Easy to Make – With simple ingredients and straightforward steps, this recipe is beginner-friendly while still producing impressive results.
2. Portion-Controlled – These mini desserts allow you to enjoy a sweet treat without overindulging.
3. Perfect for Any Occasion – Whether for brunch, parties, or afternoon snacks, these cookie cups are always a hit.
4. Customizable – You can swap ingredients to fit dietary preferences or add toppings for extra flair.
5. Unique Presentation – The adorable cup shape makes them more elegant than traditional lemon bars.

Why This Recipe is a Winner

These Lemon Bar Cookie Cups are a creative twist on a classic dessert, combining the best of both worlds—tender, buttery cookie bases and smooth, tangy lemon curd. Unlike traditional lemon bars, these individual portions are easy to serve and don’t require slicing, making them ideal for gatherings.

The homemade lemon curd adds a depth of flavor that store-bought versions simply can’t match. By reducing the sugar content and using a sweetener, this recipe is also a lighter alternative to traditional versions while maintaining all the deliciousness.

Plus, their bite-sized form makes them perfect for sharing, gifting, or even meal prepping for a week of small indulgences. The contrast of the crispy cookie and silky lemon filling creates an irresistible treat that keeps you reaching for more.

Personal Anecdote or Connection to the Recipe

I’ve always loved lemon desserts, but I found traditional lemon bars to be too messy for serving at parties. That’s when I came across the idea of Lemon Bar Cookie Cups! The first time I made them, they disappeared within minutes at a family gathering. The balance of tart and sweet was a hit, and since then, they’ve become my go-to for potlucks and celebrations.

There’s something about their cute, cup-like shape that makes them feel extra special. Whether I’m baking for a baby shower, Easter brunch, or just treating myself, these little delights always bring smiles.

Ingredients

For the Cookie Cups:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• ¾ cup sweetener (such as Stevia or preferred alternative)
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Lemon Curd:

• 6 tablespoons unsalted butter
• ½ cup granulated sugar
• ½ cup sweetener
• 2 large eggs
• 2 large egg yolks
• ⅔ cup fresh lemon juice

Optional: Variations or Substitutions

• Flour Alternatives – Swap all-purpose flour with almond or coconut flour for a gluten-free version.
• Sweetener Options – Use honey, maple syrup, or monk fruit sweetener instead of Stevia.
• Dairy-Free Option – Replace butter with coconut oil or a dairy-free butter substitute.
• Extra Zest – Add lemon zest to the cookie dough for an intensified lemon flavor.
• Berry Twist – Top each cup with a fresh raspberry or blueberry before serving.

Preparation Tips

How to Make the Recipe

Step 1: Prepare the Cookie Cups

1. Preheat oven to 375°F (190°C) and grease a mini muffin tin with non-stick spray.
2. In a medium bowl, whisk flour, baking soda, and baking powder.
3. In a separate bowl, beat butter, sweetener, and sugar until fluffy.
4. Add egg and vanilla, mixing until combined.
5. Gradually add dry ingredients to wet, stirring until a dough forms.
6. Scoop dough into mini muffin cups and press down to create a well.
7. Bake for 8–10 minutes or until golden brown.
8. While still warm, press the center of each cookie to reinforce the well.

Step 2: Prepare the Lemon Curd

1. In a saucepan, whisk butter, sugar, sweetener, eggs, egg yolks, and lemon juice.
2. Cook over medium heat, stirring constantly for about 5 minutes until thickened.
3. Remove from heat and let cool slightly.

Step 3: Assemble the Cookie Cups

1. Once cooled, spoon lemon curd into each cookie cup.
2. Refrigerate for at least 30 minutes to set.
3. Optionally, dust with powdered sugar or garnish with lemon zest.

Serving Suggestions

• Serve chilled for a refreshing citrus burst.
• Pair with tea or coffee for an afternoon treat.
• Add a dollop of whipped cream for extra indulgence.

Helpful Tips

• Use fresh lemon juice for the best flavor.
• Make the cookie dough in advance and chill for easier handling.
• Store in an airtight container for up to 3 days.

Substitutions and Variations

• Swap lemon curd for raspberry or passionfruit curd.
• Add shredded coconut for a tropical twist.
• Use a sugar-free alternative for a keto-friendly version.

Ideas for Repurposing Leftovers

• Crush and layer with yogurt for a parfait.
• Crumble over ice cream for added texture.
• Use as a base for a lemon-flavored trifle.

Lemon Bar Cookie Cups Recipe – Easy & Delicious

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• Author: Emilia

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Description

Lemon Bar Cookie Cups are the perfect combination of two classic desserts—rich, buttery shortbread cookies and tangy, homemade lemon curd. These bite-sized treats capture the essence of traditional lemon bars while offering a convenient, handheld serving style. Ideal for parties, brunches, or just an afternoon treat, they provide the same delightful flavors in a portion-controlled package.

Inspired by The Skinny Fork’s lightened-up version, this recipe reduces sugar without compromising on taste. The cookie cup itself is soft and buttery with just the right amount of crispness, while the lemon curd filling adds a smooth, citrusy punch. It’s a delightful contrast of textures and flavors that will keep you coming back for more.

 

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Ingredients

Scale 1x2x3x

Ingredients

For the Cookie Cups:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• ¾ cup sweetener (such as Stevia or preferred alternative)
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Lemon Curd:

• 6 tablespoons unsalted butter
• ½ cup granulated sugar
• ½ cup sweetener
• 2 large eggs
• 2 large egg yolks
• ⅔ cup fresh lemon juice

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Instructions

How to Make the Recipe

Step 1: Prepare the Cookie Cups

1. Preheat oven to 375°F (190°C) and grease a mini muffin tin with non-stick spray.
2. In a medium bowl, whisk flour, baking soda, and baking powder.
3. In a separate bowl, beat butter, sweetener, and sugar until fluffy.
4. Add egg and vanilla, mixing until combined.
5. Gradually add dry ingredients to wet, stirring until a dough forms.
6. Scoop dough into mini muffin cups and press down to create a well.
7. Bake for 8–10 minutes or until golden brown.
8. While still warm, press the center of each cookie to reinforce the well.

Step 2: Prepare the Lemon Curd

1. In a saucepan, whisk butter, sugar, sweetener, eggs, egg yolks, and lemon juice.
2. Cook over medium heat, stirring constantly for about 5 minutes until thickened.
3. Remove from heat and let cool slightly.

Step 3: Assemble the Cookie Cups

1. Once cooled, spoon lemon curd into each cookie cup.
2. Refrigerate for at least 30 minutes to set.
3. Optionally, dust with powdered sugar or garnish with lemon zest.

Serving Suggestions

• Serve chilled for a refreshing citrus burst.
• Pair with tea or coffee for an afternoon treat.
• Add a dollop of whipped cream for extra indulgence.

Notes

Notes

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes + 30 minutes chilling time
• Yield: 24 mini cookie cups
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian
• Keywords: Lemon Bar Cookie Cups, Mini Lemon Tarts, Lemon Curd Cookies, Bite-Sized Desserts

Equipment

• Mini muffin tin
• Mixing bowls
• Hand or stand mixer
• Whisk
• Saucepan
• Fine-mesh sieve (optional, for smooth curd)
• Cooling rack

Nutrition (Per Serving – 1 Cookie Cup)

• Serving Size: 1 cookie cup
• Calories: ~120 kcal
• Sugar: ~5g
• Sodium: ~50mg
• Fat: ~7g
• Saturated Fat: ~4g
• Unsaturated Fat: ~2g
• Trans Fat: 0g
• Carbohydrates: ~12g
• Fiber: ~0.5g
• Protein: ~2g
• Cholesterol: ~35m

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