Description
Delightful Lemon Cookie Cups featuring a buttery, soft cookie base shaped into mini cups, filled with a tangy and creamy lemon curd and cream cheese filling. Perfect as a refreshing dessert or teatime treat, topped optionally with whipped cream and extra lemon zest for a zesty finish.
Ingredients
Scale
Cookie Cups
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Lemon Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup lemon curd
- 1 teaspoon lemon juice
Topping (Optional)
- Whipped cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt and set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, indicating air has been incorporated.
- Add wet ingredients: Beat in the egg, vanilla extract, and lemon zest to the butter mixture until fully combined for a fragrant, flavorful dough.
- Form the dough: Gradually incorporate the dry flour mixture into the wet ingredients, mixing until a cohesive dough forms without overmixing to keep it tender.
- Shape cookie cups: Drop a tablespoon-sized amount of dough into each muffin cup and press down with your fingers to form a small cup shape, making space for the filling.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie cups are lightly golden around the edges. Let the cups cool in the pan for 5 minutes, then transfer them carefully to a wire rack to cool completely.
- Prepare filling: While cookie cups cool, in a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Mix lemon curd filling: Blend lemon curd and lemon juice into the cream cheese mixture until fully combined, creating a tangy, smooth filling.
- Fill cookie cups: Once the cookie cups have completely cooled, spoon the lemon filling evenly into each cup, spreading gently.
- Add topping: Optionally, add a dollop of whipped cream on top of each filled cookie cup and garnish with extra lemon zest or a thin lemon slice for an elegant touch.
- Serve: Serve the lemon cookie cups chilled or at room temperature and enjoy this refreshing, vibrant dessert.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing and better texture.
- Do not overbake the cookie cups to maintain tender edges and a soft center.
- For a more intense lemon flavor, add a teaspoon of lemon zest into the filling mixture as well.
- These cookie cups should be stored refrigerated if not eaten immediately, and best consumed within 2-3 days.
- You can substitute lemon curd with homemade versions if preferred, but store-bought works well for convenience.
- Pressing dough into muffin cups helps get the perfect cup shape to hold the filling without cracking.
