Lemon Bar Cookie Cups 

These delightful Lemon Bar Cookie Cups are the perfect balance of sweet, tangy, and buttery flavors. The soft, cookie base serves as the perfect vessel for a rich and zesty lemon curd filling. Topped with fresh lemon zest and powdered sugar, these treats are as delicious as they are beautiful!

Ingredients:

For the Cookies:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 1¼ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Lemon Curd Filling:

• 6 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, divided (2 whole eggs and 2 egg yolks)
• ⅔ cup fresh lemon juice (about 3-4 lemons)

For the Topping:

• Zest of 1 lemon
• 2 tablespoons powdered sugar (for garnish)

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Instructions:

1. Preheat the oven and prepare the tin: Preheat your oven to 375°F (190°C). Spray a mini muffin tin with nonstick cooking spray, ensuring that each cup is well-coated to prevent sticking.
2. Prepare the cookie dough: In a small bowl, mix together the flour, baking soda, and baking powder. Set this dry mixture aside. In a larger mixing bowl, cream the softened butter and sugar until the mixture becomes light and fluffy. Beat in the egg and vanilla extract until fully combined. Gradually add the dry ingredients to the wet mixture, mixing until the dough is smooth.
3. Form the cookie cups: Roll the dough into 1-inch balls and place one ball of dough into each muffin cup. Bake for 8-10 minutes, or until the cookies turn golden brown around the edges. Once baked, remove the tin from the oven and immediately press down the center of each cookie with the back of a spoon to form a little cup. Allow them to cool completely in the tin.
4. Prepare the lemon curd filling: While the cookies cool, make the lemon curd. In a saucepan over medium heat, melt the butter. Add the sugar and whisk to combine. Beat in the 2 whole eggs and 2 egg yolks until smooth, then stir in the lemon juice. Continue cooking the mixture, whisking constantly, until the curd thickens, about 5 minutes. Once thickened, remove the pan from the heat and let the filling cool slightly.
5. Assemble the cookie cups: Spoon a generous amount of lemon curd into the cooled cookie cups. Be careful not to overfill. Once all cups are filled, sprinkle with fresh lemon zest for a burst of citrusy aroma and flavor.
6. Chill and garnish: Place the lemon bar cookie cups in the fridge to chill and set the curd, for about 30 minutes to 1 hour. When ready to serve, remove from the muffin tin and dust with powdered sugar for an elegant touch.

Serve these delicious lemon bar cookie cups as a bright, sweet treat for any occasion! 🍋🌟