Description
Lemon Bar Cookie Cups are a delightful twist on classic lemon bars, featuring a buttery cookie base filled with a tangy lemon custard. These mini desserts are perfect for parties or a refreshing treat anytime, combining a crisp, golden crust with a smooth, luscious lemon filling, finished with a dusting of powdered sugar.
Ingredients
Scale
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
Topping
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin to prevent sticking.
- Make Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing thoroughly to combine all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
- Form Cookie Cups: Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough down firmly and push it slightly up the sides to create a small well that will hold the lemon filling.
- Prepare Lemon Filling: In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture is smooth and uniform.
- Fill and Bake: Spoon the lemon filling evenly into each dough cup, filling nearly to the top. Bake for 12–15 minutes, or until the edges are golden and the centers are just set.
- Cool and Serve: Let the cookie cups cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, dust the tops with powdered sugar before serving.
Notes
- Store cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a flavor twist, substitute lime juice for lemon juice in the filling.
