Description
Lemon Curd Cookie Cups are soft sugar cookie cups filled with smooth, tangy lemon curd. Perfect for parties and summer desserts.
Ingredients
Scale
- 1 cup butter, room temperature
- 2 cups sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 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
- 1.5 tablespoon cornstarch
- 2 tablespoons lemon zest
- 1/4 cup butter
Instructions
- Preheat oven to 350°F
- Cream butter, sugar, and lemon zest until fluffy
- Add eggs one at a time, then vanilla and salt
- Mix dry ingredients separately and combine with wet mixture
- Form dough balls and press into mini muffin tin
- Bake for 7–8 minutes until lightly golden
- Cool completely on a rack
- Blend lemon juice, yolks, sugar, cornstarch, and zest
- Cook mixture until thickened while stirring
- Remove from heat and whisk in butter
- Fill each cookie cup with lemon curd
- Chill before serving
Notes
- Do not overbake the cookies
- Use fresh lemon juice for best flavor
- Store in refrigerator for up to 1 week
- Freeze for up to 2 months if needed
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 256
- Sugar: 25
- Sodium: 202
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 64