Description
These Mouthwatering Lemon Bar Cookie Cups combine a buttery, crumbly cookie base with a tangy, sweet lemon filling. Baked in a muffin tin for individual servings, they offer a perfect balance of zesty citrus and rich cookie texture in every bite, making them an irresistible treat for any occasion.
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
- Prepare the Oven and Tin: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and 1/4 cup granulated sugar until the mixture becomes light and fluffy, ensuring a smooth texture for the cookie base.
- Make the Cookie Dough: Add 1 cup flour and 1/4 teaspoon salt to the creamed butter and sugar. Mix until a crumbly dough forms, which will act as the crust.
- Form the Crusts: Press approximately 1 tablespoon of dough into the bottom of each muffin cup, creating an even cookie crust layer.
- Bake Crusts: Bake the cookie crusts for 10-12 minutes until they turn lightly golden. Remove them from the oven but leave the oven on for the next step.
- Mix Lemon Filling: Whisk together the eggs, 3/4 cup granulated sugar, 2 tablespoons flour, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
- Fill the Cups: Pour the lemon filling evenly over the hot cookie crusts, filling each muffin cup nearly to the top.
- Bake Again: Return the filled muffin tin to the oven and bake for 15-18 minutes until the lemon filling is set but still slightly jiggly to the touch.
- Cool and Chill: Allow the lemon bar cookie cups to cool completely in the muffin tin, then refrigerate for at least 1 hour before serving to let the filling fully set and enhance the flavors.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- Make sure the butter is softened but not melted to achieve the right texture for the crust.
- Do not overbake the lemon filling; it should be set but still slightly jiggly to avoid dryness.
- Chilling before serving helps the lemon bars to firm up and slice cleanly.
- You can line the muffin tin with paper liners to make removal easier.
