Introduction

These Lemon Sugar Cookie Cups are a delightful and easy-to-make treat perfect for gatherings like baby showers, birthdays, or summer parties. Soft sugar cookie dough baked in mini muffin tins forms a crisp cup that’s filled with a tangy homemade lemon curd for a burst of fresh flavor.

This image shows several small tartlets arranged in rows on a white plate placed on a white marbled surface. Each tartlet has two layers: a thick, golden-brown, crumbly crust forming the outer shell, and a smooth, glossy, pale yellow filling that sits inside the crust, slightly domed on top. The tartlets appear evenly sized, with the crust rising just above the filling, creating a neat rim around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup lemon juice
3 egg yolks
1 cup sugar (for lemon curd)
1½ tablespoon corn starch
2 tablespoons lemon zest (for lemon curd)
1/4 cup butter, cold and cubed (for lemon curd)

Instructions

Step 1: Preheat your oven to 350 degrees F.
Step 2: In a stand mixer bowl, cream together the butter, sugar, and lemon zest using the paddle attachment until light and fluffy, about 3-5 minutes.
Step 3: Add the eggs one at a time, mixing on low speed and scraping down the sides between each addition. Then mix in the vanilla extract and salt just until combined.
Step 4: In a separate bowl, whisk together the baking powder, baking soda, and flour. Gradually add this flour mixture to the butter mixture and blend on low speed until combined.
Step 5: Using an ice cream scoop, form 1-inch balls of dough and place them in a greased mini muffin tin. Press the other end of the scoop into each dough ball to flatten and create a small cup shape.
Step 6: Bake for 7-8 minutes, or until edges are lightly golden. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Step 7: For the lemon curd, blend lemon juice, egg yolks, sugar, cornstarch, and lemon zest until smooth.
Step 8: Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it reaches a rapid boil (about 172 degrees F).
Step 9: Remove from heat and whisk in the cold butter until completely smooth.
Step 10: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup. Chill in the refrigerator until set. Optionally, sprinkle with powdered sugar before serving.

Tips & Variations

Spray the ice cream scoop with cooking spray before shaping each ball to prevent sticking.
Double the lemon curd recipe if you want extra filling or more lemon flavor.
Try adding fresh raspberries or strawberries on top of the curd-filled cups for a fruity twist.
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the lemon cookie cups in an airtight container in the refrigerator for up to one week. They can also be frozen after filling, for up to two months. To serve from frozen, thaw overnight in the refrigerator. Enjoy them chilled for the best flavor and texture.

How to Serve

The image shows many small, round tart shells arranged close together on a white marbled surface. Each shell is light golden brown with a slightly crumbly texture, forming the base layer. A woman's hand holds a silver spoon filled with a glossy pale yellow filling that is being poured into one of the tart shells, creating a smooth, shiny second layer inside the shell. The focus is on the spoon and the tart shell being filled, with the other empty and partially filled shells blurred slightly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to chill the dough before baking?

Chilling the dough isn’t necessary for this recipe; the dough is forgiving and can be baked immediately after mixing.

Can I make these lemon cookie cups without lemon curd?

Yes, you can enjoy the cups as simple sugar cookie cups or fill them with other fillings like whipped cream, chocolate ganache, or fruit jam.