Description
These mini Lemon Curd Cookies feature buttery sugar cookie cups filled with zesty homemade lemon curd. Bright, tangy, and elegant, they make the perfect springtime or tea party treat.
Ingredients
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 cold unsalted butter, cubed
Instructions
- Preheat and prep: Preheat oven to 350°F. Grease a mini muffin tin or line with paper liners.
- Cream butter and sugar: Beat butter, sugar, and lemon zest for 3–5 minutes until fluffy.
- Add eggs and flavorings: Mix in eggs one at a time, then add vanilla and salt.
- Combine dry ingredients: Whisk together flour, baking powder, and baking soda. Add to the butter mixture until just combined.
- Form cookie cups: Scoop 1-inch balls of dough into the muffin tin, pressing down to form a cup shape.
- Bake and cool: Bake for 7–8 minutes or until edges are golden. Cool in tin for 5 minutes, then transfer to a wire rack.
- Make lemon curd: In a blender, combine lemon juice, yolks, sugar, cornstarch, and zest. Blend until smooth.
- Cook curd: Transfer to a saucepan and cook over medium heat, stirring constantly until it reaches a boil (172°F).
- Finish curd: Remove from heat and whisk in cold butter until smooth.
- Assemble: Spoon ~1 tbsp lemon curd into each cookie cup. Chill until set, and dust with powdered sugar if desired.
Notes
- Cookie dough can be frozen in muffin tins and baked later.
- Lemon curd thickens as it chills—boil to 172°F for proper consistency.
- For flavor variation, use berries or spices in the curd or dough.
- Best served cold and not recommended for reheating.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 160
- Sugar: 16g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
