Irresistible Lemon Bar Cookie Cups Sweet Tangy Delight
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Author:sophiebennet
Total Time:40 minutes
Yield:12 cookie cups 1x
Description
Indulge in these irresistible Lemon Bar Cookie Cupsyour sweet tangy delight Perfect for any dessert table or special occasion Enjoy every bite
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar (for the cookie cup)
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar (for the lemon filling)
4 large eggs
⅔ cup freshly squeezed lemon juice
2 tablespoons lemon zest (from 2 lemons)
⅓ cup all-purpose flour (for the lemon filling)
Powdered sugar, for dusting
Instructions
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually blend in the flour, baking soda, and salt until combined. Chill the dough in the refrigerator for about 10 minutes for easier handling.
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners. Once chilled, scoop tablespoon-sized portions of dough and press them into the bases and up the sides of each muffin cup to create a small cup. Bake for 8-10 minutes, until golden at the edges. Allow them to cool for about 5 minutes.
While the cookie cups cool, whisk together the granulated sugar and eggs in a separate bowl until well combined. Add the lemon juice, lemon zest, and flour, mixing until smooth. Pour the lemon mixture into each cookie cup, filling them about three-quarters full.
Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the lemon filling is set and slightly firm. Remove from the oven and let cool completely before releasing from the muffin tin.
