Mini lemon tarts in cookies (Print Version)
# Ingredients:
→ Cookie Cup Dough
01 -
1 cup unsalted butter, softened
02 -
½ cup granulated sugar
03 -
¼ cup powdered sugar
04 -
1 large egg yolk
05 -
1 teaspoon vanilla extract
06 -
2 ¼ cups all-purpose flour
07 -
½ teaspoon salt
→ Lemon Curd Filling
08 -
2 large eggs
09 -
¾ cup granulated sugar
10 -
½ cup fresh lemon juice
11 -
1 tablespoon lemon zest
12 -
3 tablespoons unsalted butter, melted
→ Garnish
13 -
Powdered sugar (for dusting)
14 -
Lemon zest curls (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with nonstick spray. In a mixing bowl, beat the softened butter with the granulated sugar and powdered sugar until it's light and fluffy. Mix in the egg yolk and vanilla extract until well combined.
02 -
Gradually add the flour and salt to your butter mixture, mixing until you have a soft dough. Take about 1 tablespoon of dough for each mini muffin cup. Press the dough into each cup, using your fingers or the back of a spoon to create a small well in the center.
03 -
Bake the cookie cups for 10-12 minutes, until the edges just start to turn a light golden brown. Right after you take them out of the oven, use the back of a teaspoon or a small cookie scoop to gently press down the center of each cup, deepening the well. Let them cool completely in the pan.
04 -
While the cookie cups are cooling, make your lemon curd. In a saucepan over medium heat, whisk together the eggs, sugar, lemon juice, and lemon zest. Keep stirring constantly for about 5-7 minutes until the mixture thickens. You'll know it's ready when it coats the back of a spoon.
05 -
Remove the saucepan from the heat and whisk in the melted butter until everything is smooth and well combined. Let the lemon curd cool slightly before filling the cookie cups.
06 -
Once your cookie cups have cooled, carefully spoon or pipe the lemon curd into each one, filling them almost to the top. Place the filled cups in the refrigerator for at least 30 minutes to let the lemon curd set.
07 -
Just before serving, dust the tops with powdered sugar and, if you'd like, add a small curl of lemon zest for decoration. These cookie cups can be served chilled or at room temperature - they're buttery, tangy, and absolutely delicious either way!
# Notes:
01 -
These mini lemon bar cookie cups combine the buttery shortbread texture of a cookie with the bright, tangy flavor of classic lemon bars.
02 -
For the best flavor, use fresh lemon juice rather than bottled.
03 -
The cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.