Description
Lemon bar cookie cups bring zesty brightness to classic dessert lovers. Creamy lemon filling nestled in buttery shortbread creates a perfect sweet-tart treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar (for cookie base)
- 1 cup granulated sugar (for lemon filling)
- 3 large eggs
Flavoring Ingredients:
- 1 tablespoon lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Finishing Ingredients:
- ¼ teaspoon salt
- ¼ cup powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a standard 12-cup muffin tin by lightly greasing each cavity or inserting cupcake liners to prevent adhesion.
- In a spacious mixing bowl, thoroughly cream the softened butter with granulated sugar until the mixture transforms into a light, airy consistency. Gently fold in the vanilla extract, ensuring even distribution.
- Gradually incorporate the all-purpose flour and salt into the butter mixture, mixing until a cohesive dough forms. The texture should be smooth and slightly crumbly.
- Evenly distribute the cookie dough among the muffin cups, using your fingertips to press and shape each portion into a delicate cup-like formation, creating slight indentations along the sides and bottom.
- Transfer the muffin tin to the preheated oven and bake for 12 to 15 minutes, watching for edges to turn a delicate golden brown, indicating the cookie cups are perfectly partially baked.
- While the cookie cups are baking, prepare the lemon filling by whisking eggs, granulated sugar, freshly squeezed lemon juice, and lemon zest in a separate bowl until the mixture becomes uniformly smooth and well-integrated.
- Remove the partially baked cookie cups from the oven and carefully fill each cup approximately three-quarters full with the vibrant lemon mixture, ensuring an even distribution.
- Return the filled muffin tin to the oven and continue baking for an additional 15 to 18 minutes, or until the lemon filling sets completely and no longer trembles when gently nudged.
- Allow the lemon bar cookie cups to cool entirely within the muffin tin, which helps them maintain their delicate shape and prevents potential cracking.
- Once completely cooled, gently extract the cookie cups from the tin and liberally dust the tops with powdered sugar, creating an elegant and inviting presentation.
Notes
- Prep smartly by having all ingredients measured and ready before starting to ensure a smooth baking process.
- Create uniform cookie cups by using a rounded spoon or small measuring cup to press dough evenly into muffin tin.
- Prevent overbaking by watching edges of cookie cups closely; they should be just lightly golden for perfect texture.
- Use fresh lemons for maximum zest and juice flavor, avoiding bottled lemon juice which can taste flat and artificial.
- Cool completely before dusting with powdered sugar to prevent melting and maintain that elegant, professional look.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 75 mg