If you love buttery shortbread cookies and bright, tangy lemon bars, then these Lemon Bar Cookie Cups are your new favorite treat! Imagine a soft, golden cookie cup with a silky, tart lemon curd filling, all topped with a dusting of powdered sugar—every bite is pure sunshine.
The first time I made these, my husband took one bite and immediately reached for another, saying, “These taste like sunshine in a cup!” The buttery cookie base and zesty lemon curd create the ultimate sweet-tart balance, making these perfect for spring, summer, brunch, or just a little afternoon pick-me-up.
What makes these extra special?
- A buttery, soft cookie base that melts in your mouth.
- A smooth, tangy lemon curd filling with a perfect balance of sweet and tart.
- Adorably bite-sized—perfect for parties, brunches, or gifting.
- Easy to make in a muffin tin—no special molds needed!
So, if you’re ready for a bright, citrusy dessert that’s easy and elegant, let’s get baking!
Why You’ll Love These Lemon Bar Cookie Cups
- Soft & Buttery: The cookie cup base is rich and melts in your mouth.
- Tangy & Sweet Lemon Curd: A luscious, bright citrus filling.
- Perfectly Portable: A great on-the-go treat!
- No Messy Slicing: Just pop them out of the tin and enjoy.
- Great for Parties & Brunch: A crowd-pleasing, beautiful dessert.
What You Need for Lemon Bar Cookie Cups
For the Cookie Cup Dough:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
For the Lemon Curd Filling:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons unsalted butter, melted
For Garnish:
- Powdered sugar (for dusting)
- Lemon zest curls (optional)
How to Make Lemon Bar Cookie Cups
Step 1: Make the Cookie Cup Dough
- Preheat oven to 350°F (175°C). Grease a mini muffin tin with nonstick spray.
- In a mixing bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy.
- Add egg yolk and vanilla extract, mixing until combined.
- Gradually add flour and salt, mixing until a soft dough forms.
- Scoop 1 tablespoon of dough into each mini muffin cup. Press down with your fingers or a spoon to create a small well in the center.
Step 2: Bake the Cookie Cups
- Bake for 10-12 minutes, until edges are light golden brown.
- As soon as they come out of the oven, use the back of a teaspoon or a small cookie scoop to gently press down the center of each cup. Let them cool completely in the pan.
Step 3: Make the Lemon Curd Filling
- In a saucepan over medium heat, whisk together eggs, sugar, lemon juice, and lemon zest.
- Stir constantly for 5-7 minutes, until thickened.
- Remove from heat and whisk in melted butter until smooth.
- Let the lemon curd cool slightly before spooning into the cookie cups.
Step 4: Assemble & Chill
- Spoon or pipe lemon curd into each cookie cup.
- Refrigerate for at least 30 minutes to set.
Step 5: Garnish & Serve
- Dust with powdered sugar and garnish with lemon zest curls, if desired.
- Serve chilled or at room temperature—each bite is buttery, tangy, and irresistible!
Tips for the Best Lemon Bar Cookie Cups
- Chill the dough for 10 minutes before pressing into the muffin tin—it helps with shaping!
- Press down the cookie centers while warm to create the perfect well for the filling.
- For extra lemon flavor, add a teaspoon of lemon zest to the cookie dough.
- Let the lemon curd cool slightly before filling to prevent the cookies from getting soggy.
- Store in the fridge for up to 4 days—they taste even better the next day!
Substitutions and Variations
- Make them gluten-free: Use a 1:1 gluten-free flour blend.
- Dairy-free option: Use vegan butter in the dough and coconut oil instead of butter in the curd.
- Try a different citrus! Swap lemon juice for lime, orange, or grapefruit for a fun twist.
- Add a meringue topping! Pipe a little whipped meringue on top and torch for a lemon meringue vibe.
Make a Healthier Version
- Swap sugar for coconut sugar for a natural sweetness.
- Use almond flour instead of all-purpose flour for a nuttier, lower-carb version.
- Replace butter with Greek yogurt in the cookie dough for a lighter texture.
Closing Thoughts
And there you have it—Mouthwatering Lemon Bar Cookie Cups that are buttery, tangy, and absolutely irresistible! Whether you’re making them for a party, brunch, or just because you love lemon desserts, these bite-sized treats are guaranteed to impress.
Try them out and let me know how they turn out! And if you love easy, citrusy desserts, be sure to check out more of our refreshing baking recipes! 🍋🥮✨
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! Store in the fridge for up to 4 days—they taste even better after chilling.
2. Can I freeze Lemon Bar Cookie Cups?
Absolutely! Freeze in an airtight container for up to 2 months. Thaw in the fridge before serving.
3. What’s the best way to store leftovers?
Keep in an airtight container in the fridge to maintain freshness.
4. Can I use store-bought lemon curd?
Yes! If short on time, store-bought lemon curd works great—just spoon it into the cups.
5. Can I make these in a regular muffin tin?
Yes, but they’ll be larger. Bake for 12-15 minutes and increase the filling accordingly.
6. How do I keep the cookie cups from sticking?
Grease the muffin tin well or use mini cupcake liners.
7. What’s the best way to get clean edges?
Use a pastry bag or ziplock bag to pipe the lemon curd in neatly.
This Mouthwatering Lemon Bar Cookie Cups Recipe is now Pinterest-perfect, bakery-worthy, and totally drool-worthy! Let me know if you need any tweaks. 😊🍋🥮🔥