Description
Delight in these mouthwatering Lemon Bar Cookie Cups, combining a buttery, crumbly cookie crust with a tangy, smooth lemon filling for a perfect bite-sized treat. Ideal for dessert lovers who enjoy a refreshing citrus flavor in a convenient, cupcake-shaped portion.
Ingredients
Scale
Cookie Base
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Lemon Filling
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to ensure easy removal of the lemon bar cookie cups.
- Make Cookie Base: In a mixing bowl, cream together the softened unsalted butter and 1/4 cup granulated sugar until the mixture is light and fluffy. This creates the perfect texture for the crust.
- Add Dry Ingredients: Mix 1 cup of all-purpose flour and 1/4 teaspoon of salt into the butter mixture until a crumbly dough forms. Be careful not to overmix to maintain the right texture.
- Form the Crust: Press about 1 tablespoon of the dough evenly into the bottom of each muffin cup, forming a solid crust that will hold the lemon filling.
- Bake Crust: Bake the crusts for 10-12 minutes or until they are lightly golden. Remove them from the oven and set aside while preparing the filling.
- Prepare Lemon Filling: In a separate bowl, whisk together the eggs, 3/4 cup granulated sugar, 2 tablespoons flour, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
- Combine Base and Filling: Pour the lemon filling evenly over the hot cookie crusts in the muffin tin, filling each cup nearly to the top for a generous filling layer.
- Final Bake: Return the filled muffin tin to the oven and bake for an additional 15-18 minutes until the filling is set but still slightly jiggly to the touch.
- Cool and Chill: Allow the lemon bar cookie cups to cool completely in the tin, then transfer them to the refrigerator to chill for at least 1 hour before serving. This helps the filling to firm up and enhances the flavor.
Notes
- Use fresh lemon juice and zest for the best flavor; bottled lemon juice may alter the taste.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overbake the lemon filling; it should be set but slightly jiggly when done.
- Chilling the lemon bars before serving helps the filling firm up for clean slices.
- You can line the muffin tin with paper liners for easier cleanup and removal.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
