These charming little cookie cups are buttery, zesty, and filled with tangy homemade lemon curd—a delightful treat for any springtime gathering or tea party.

Why You’ll Love This Recipe

Perfect balance of sweet and tart: Buttery sugar cookie cups meet bright, creamy lemon curd for a burst of flavor.
Make-ahead friendly: Bake the cups in advance and fill them with curd when ready—ideal for parties.
Portable & elegant: Bite-sized and beautiful, they’re easy to serve and share.
Homemade lemon curd: Fresh lemon juice and zest create an authentic, vibrant filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sugar Cookie Cups

1 cup unsalted butter, room temperature
2 cups granulated sugar
2 Tbsp lemon zest
2 large eggs, room temperature
2 tsp vanilla extract
¾ tsp salt
1 tsp baking powder
1 tsp baking soda
3 cups all-purpose flour

Lemon Curd Filling

1 cup fresh lemon juice
3 egg yolks
1 cup granulated sugar
1½ Tbsp cornstarch
2 Tbsp lemon zest
¼ cup (4 Tbsp) cold unsalted butter, cubed

Directions

Sugar Cookie Cups

Preheat and prep
Preheat oven to 350 °F. Grease a mini-muffin tin or use liners.
Cream butter and sugar
In a mixer bowl, cream butter, sugar, and lemon zest for 3–5 minutes until light and fluffy.
Add eggs and flavorings
Add eggs one at a time on low speed, scraping bowl. Mix in vanilla and salt until just combined.
Combine dry ingredients
Whisk together baking powder, baking soda, and flour in a separate bowl. Add to butter mixture and mix on low until just combined.
Form cookie cups
Scoop 1″ dough balls with an ice cream scoop into mini tins. Press another scoop into the center to form a cup shape.
Bake and cool
Bake 7–8 minutes until edges are lightly golden. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Lemon Curd Filling

Blend curd base
In a blender, combine lemon juice, egg yolks, sugar, cornstarch, and lemon zest; blend until smooth.
Cook curd
Pour into a saucepan and cook over medium heat, stirring constantly, until it reaches a rapid boil (about 172 °F).
Finish curd
Remove from heat and whisk in cold butter until fully incorporated and silky smooth.

Assemble

Spoon about 1 tablespoon of lemon curd into each cooled cookie cup.
Chill until firm, then optionally dust with powdered sugar before serving.

Servings and Timing

Yields: Approximately 24 mini cookie cups
Prep time: 15 minutes
Bake time: 8 minutes
Curd prep time: 10 minutes
Chill time: 30 minutes
Total time: ~1 hour (plus chilling)

Variations

Mixed berry curd: Swap lemon juice with blended berries and strain before cooking.
Herbed sugar cups: Add ½ tsp dried lavender or ground cardamom to the cookie dough for a unique twist.
Mini tart twist: Use mini tart pans instead of muffin tins for a more defined edge and shape.

Storage/Reheating

Store: Keep in an airtight container after filling; refrigerate up to 3 days.
Freeze: Freeze filled cookie cups in a single layer for up to 1 month—thaw overnight in the fridge.
Serve chill: These are best served cold or slightly chilled; don’t reheat with curd.

FAQs

1. Can I use jarred lemon curd instead of homemade?

Yes—you can fill the cookie cups with store-bought curd if you’re short on time.

2. Why are my cookie edges browning too fast?

Oven temperatures vary—reduce to 325 °F or check after 6 minutes to avoid over-baking.

3. Can I make the curd ahead separately?

Absolutely—prepare the curd, cool completely, refrigerate up to 5 days before filling cups.

4. What size are the cookie cups?

The dough is scooped to about 1″ rounds, yielding standard mini-muffin tin portions (about 24 cups).

5. Can I use full eggs instead of yolks in the curd?

No—the yolks provide richness and thickness. Whole eggs will produce a thinner curd.

6. How do I keep the curd from being runny?

Ensure it boils to about 172 °F and allow it to cool before filling; it will thicken more as it chills.

7. Can I freeze the cookie cups before baking?

Yes—shape cups in the tin, freeze, then bake directly from frozen (add 1–2 minutes to bake time).

8. Is cornstarch necessary in the curd?

It helps stabilize and thicken the curd without requiring extended cooking.

9. How do I zest lemons easily?

Use a microplane grater to extract bright lemon zest—avoid the white pith for a clean flavor.

10. Can I double the recipe?

Yes—use two mini tins or bake in batches. Store extras refrigerated or frozen once filled.

Conclusion

Lemon Curd Cookies combine buttery sugar cups and tangy, fresh lemon curd for a delightful, elegant treat. Perfect for afternoon tea, celebrations, or thoughtful homemade gifts—these zesty bites are sure to brighten anyone’s day.

Ezabella

Lemon Curd Cookies

Why You’ll Love This Recipe

Ingredients