Easy Lemon Cookie Cups with Lemon Curd Filling Recipe
These Easy Lemon Cookie Cups are delightful mini sugar cookie shells filled with homemade tangy lemon curd. Perfect for baby showers, birthday parties, or summer gatherings, they combine soft sugar cookie dough baked in mini muffin tins and filled with a creamy lemon curd for a fresh, sweet treat.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 40 minutes
- Yield: 24 mini cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 tablespoon corn starch
- 2 tablespoons lemon zest
- 1/4 cup butter, cold and cubed
Instructions
- Preheat and cream butter mixture: Preheat oven to 350°F (175°C). In a stand mixer bowl with paddle attachment, cream butter, sugar, and lemon zest together until light and fluffy, about 3-5 minutes.
- Add eggs and flavorings: Add eggs one at a time on low speed, scraping bowl after each addition. Then mix in vanilla extract and salt until just combined.
- Mix dry ingredients and combine: In a separate large bowl, whisk together baking powder, baking soda, and flour. Gradually add dry mixture to butter mixture on low speed until fully combined.
- Form cookie cups: Using an ice cream scoop, scoop 1-inch balls of dough into a greased mini muffin tin. Press the other end of the scoop into the center of each ball to flatten and create a cup shape.
- Bake cookie cups: Bake in preheated oven for 7-8 minutes, or until edges are lightly golden. Remove and cool in tin for 5 minutes, then transfer to wire rack to cool completely.
- Prepare lemon curd filling: In a blender, combine lemon juice, egg yolks, sugar, cornstarch, and lemon zest until smooth. Pour into a saucepan over medium heat and stir constantly until the mixture reaches a rapid boil (about 172°F). Remove from heat and whisk in cold cubed butter until smooth.
- Fill cookie cups and chill: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup. Allow the filled cups to cool completely, then refrigerate until chilled. Optionally, sprinkle powdered sugar over the tops before serving.
Notes
- Store leftover cookie cups in an airtight container in the refrigerator for up to 1 week.
- You can freeze completely cooled Lemon Cookie Cups for up to 2 months for longer storage.
- If you want more lemon curd, double the filling ingredients as some users found the curd quantity insufficient for all cups.
- Cookie dough can be chilled before baking but it is not required; the recipe is forgiving either way.
- To prevent sticking, lightly grease or spray the ice cream scoop handle before shaping dough cups.
- Cups may puff while baking; you can gently press centers again after baking to reform cup shape.
Keywords: lemon cookie cups, sugar cookie cups, lemon curd filling, mini desserts, easy lemon desserts, party treats, summer desserts, kid-friendly dessert
