If you love lemon bars then you are going to love these bite sized lemon cookie cups. They are sweet and tangy and just perfect for any lemon lover.
Lemon Cookie Cups
A sweet and tangy bite sized version of a lemon bar
- Lemon Curd
- 6 tbsp unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cups fresh lemon juice
- Cookie Cups
- 2 1/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup powdered sugar
- 1/2 cup canola oil
- 1 large egg
- 1/2 tsp lemon extract
- 1/2 tsp vanilla extract
- Powdered sugar for dusting
To make lemon curd.
In a large mixing bowl, beat butter and sugar until well combined. Add the eggs and the egg yolks and beat an additional minute. Add in the lemon juice and mix until blended. The mix will be lumpy.
In a medium saucepan, cook the mixture on low heat until it goes from lumpy to smooth.
Once it is smooth, increase heat to medium and cook, stirring constantly until mixture thickens. You will know when it's ready when it stays on the back of a spoon and is about to boil. Do not allow it to come to a full boil.
Remove from heat and transfer to a bowl. Tightly seal with plastic wrap which keeps it from developing a skin layer.
Put in refrigerator to cool.
To make cookie cups.
Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray and set aside.
Combine flour, salt, baking soda and cream of tartar in a small bowl and set aside.
In a large bowl, cream butter and both sugars until light and fluffy. Beat in oil, egg and both extracts.
Add flour mixture to cream mixture and stir to combine.
Drop tablespoon sized balls of dough into each muffin spot.
Put in oven and bake for 8 minutes.
Remove from oven and using the end of a wooden spoon, make a rounded hole in the middle of each cookie cup. Spoon in a teaspoon of lemon curd. Place back in oven and cook an additional 4-6 minutes or until edges just begin to brown.
Remove from oven and allow cookie cups to cool for 3 minutes in the pan before you remove them to cool completely on a wire rack. Lightly dust with powdered sugar.
You will have leftover lemon curd. It will keep in the refrigerator for a week or in the freezer for about 2 months. Or you can just make another batch of these cookie cups which is what I always do.