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Easy Lemon Cookie Cups with Lemon Curd Filling Recipe

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These Easy Lemon Cookie Cups are delightful mini treats featuring a buttery sugar cookie base filled with tangy, smooth homemade lemon curd. Perfect for spring gatherings or any time you crave a refreshing citrus dessert, these cookie cups combine soft, golden-baked cookies with a vibrant lemon filling for a burst of flavor in every bite.

Ingredients

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 and prepare cookie dough: Preheat your oven to 350°F (177°C). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest together until the mixture is light and fluffy, taking about 3-5 minutes.
  2. Add eggs and flavorings: Add the eggs one at a time to the creamed mixture, mixing on low speed and scraping down the bowl between additions. Then blend in the vanilla extract and salt just until combined.
  3. Mix dry ingredients and combine: In a separate bowl, whisk together the baking powder, baking soda, and all-purpose flour. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to form the cookie dough.
  4. Shape into cookie cups: Using an ice cream scoop, portion 1-inch balls of dough and place them into a greased mini muffin tin. Press the opposite end of the scoop into the center of each dough ball to create a small cup shape to hold the filling.
  5. Bake the cookie cups: Bake the shaped dough in the preheated oven for 7-8 minutes or until the edges just turn lightly golden. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Prepare lemon curd filling: In a blender, combine lemon juice, egg yolks, sugar, cornstarch, and lemon zest. Blend until smooth. Pour this mixture into a saucepan over medium heat and stir constantly as it heats to a rapid boil, around 172°F (78°C).
  7. Finish lemon curd: Once boiling, remove from heat and whisk in the cold cubed butter until the curd is completely smooth and glossy.
  8. Assemble cookie cups: Spoon about 1 tablespoon of the lemon curd into each cooled cookie cup. Allow the filled cups to cool completely, then refrigerate until chilled and set.
  9. Serve: Before serving, optionally dust with powdered sugar for a touch of sweetness and presentation. Enjoy these refreshing lemon cookie cups as a bright and tasty dessert or snack.

Notes

  • Make sure butter and eggs are at room temperature to ensure the best texture in the cookie cups.
  • Press carefully with the ice cream scoop to avoid breaking the cookie dough when creating the cups.
  • Monitor the lemon curd closely while heating to prevent curdling or burning; constant stirring is key.
  • Store finished cookie cups refrigerated if not serving immediately; they keep well for 2-3 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

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