Description
These Mouthwatering Lemon Bar Cookie Cups combine a buttery, crumbly cookie crust with a tangy, creamy lemon filling in a convenient, bite-sized form. Perfectly balanced and refreshingly citrusy, these treats are an easy twist on classic lemon bars, ideal for parties or anytime you crave a bright, zesty dessert.
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 and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line each cup with paper liners to prevent sticking.
- Make Cookie Crust Base: In a mixing bowl, cream together the softened butter and 1/4 cup granulated sugar until the mixture is light and fluffy, indicating it’s well aerated.
- Combine Dry Ingredients: Add 1 cup of all-purpose flour and 1/4 teaspoon salt to the butter mixture. Mix until a crumbly dough forms, ensuring all flour is incorporated but dough is not overworked.
- Form Crusts in Muffin Cups: Press about 1 tablespoon of the crumbly dough into the bottom of each muffin cup firmly to create an even crust layer.
- Bake Crusts: Place the muffin tin in the oven and bake the crusts for 10-12 minutes until they are lightly golden. Remove from the oven and set aside.
- 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 homogenous.
- Pour Filling Over Crusts: Pour the lemon filling evenly over the warm cookie crusts in each muffin cup, filling nearly to the top.
- Bake Lemon Bars: Return the muffin tin to the oven and bake for another 15-18 minutes, until the filling is set but still slightly jiggly to the touch.
- Cool and Chill: Remove from the oven and allow the lemon bar cookie cups to cool completely in the tin. Once cooled, chill in the refrigerator for at least 1 hour to set fully before serving.
Notes
- For best flavor, use freshly squeezed lemon juice and zest.
- If you prefer a less sweet dessert, you can slightly reduce the sugar in the filling.
- Make sure not to overbake the lemon filling; it should be set but still have a slight jiggle for creamy texture.
- These can be stored in an airtight container in the refrigerator for up to 3 days.
- Letting them chill fully ensures clean cutting and easier removal from muffin cups.
