Lemon Cookie Cups

These delightful Lemon Cookie Cups are made with soft sugar cookie dough and filled with homemade lemon curd. They’re like mini lemon pies, making them a perfect sweet treat for baby showers, weddings, and summer parties.

Ingredients for Lemon Cups

• Butter: Ensure your butter is at room temperature and soft before starting the dough.

• Sugar: You’ll need white granulated sugar for these cookie cups.

• Lemon Zest: Fresh lemons are essential for the lemon curd filling.

• Eggs: Bring your eggs to room temperature before mixing to avoid shocking the butter. If needed, you can warm them under water.

• Vanilla Extract: Pure vanilla extract gives the best flavor.

• Salt: Sea salt is a great option.

• Baking Powder & Baking Soda: These ensure your cookies rise and stay soft.

• Flour: All-purpose flour is required for this dough.

Ingredients for Lemon Curd Filling

• Fresh Lemons: Both the juice and zest are used for the lemon curd.

• Egg Yolks: You can either reserve or discard the whites.

• Sugar: White granulated sugar is used in the lemon curd.

• Cornstarch: This helps thicken the curd.

• Butter: Cold, cubed butter helps cool the curd as you mix it in.

How to Make Lemon Cookie Cups with Lemon Curd Filling

    1. Prepare the sugar cookie dough. In a stand mixer, combine butter, sugar, and lemon zest. Use the paddle attachment to cream them together until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Add vanilla and salt, mixing just until combined. In a separate large bowl, whisk together baking powder, baking soda, and flour. Gradually add the flour mixture to the butter mixture, mixing on low speed until combined.

    2. Shape the dough. Using an ice cream scoop, form 1″ balls and place them in a greased mini muffin tin. Press the other end of the scoop into each dough ball to create a small cup shape.

    3. Bake. Bake the cookie cups in a preheated oven for 7-8 minutes, or until the edges are lightly golden.

    4. Cool. Remove from the oven and let the cookie cups cool for 5 minutes before transferring them to a wire rack to cool completely.

    5. Prepare the lemon curd. In a blender, combine lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until smooth. Pour the mixture into a saucepan and heat over medium heat, stirring constantly until the mixture reaches a rapid boil (about 172°F). Remove from heat and whisk in cold, cubed butter.

    6. Fill and chill. Spoon about a tablespoon of lemon curd into each cookie cup. Allow them to cool completely, then refrigerate until chilled. Dust with powdered sugar before serving if desired. Enjoy!

Storage & Freezing

Refrigerator:

Store the cookie cups in an airtight container in the fridge for up to 1 week.

Freezer:

Freeze fully cooled Lemon Cookie Cups for up to 2 months. To prevent sticking, freeze them in a single layer on a baking sheet before transferring to an airtight container or freezer bags.

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