These Mouthwatering Lemon Bar Cookie Cups are a tangy, sweet treat with a buttery cookie base and a zesty lemon filling. They’re perfect for a refreshing dessert bite that’s easy to share and impossible to resist.
Why You’ll Love This Recipe
I love this recipe because it combines the rich, buttery flavor of a cookie with the bright, tangy zing of lemon bars—all in one convenient, handheld cup. The balance between sweet and sour is just right, and the texture contrast between the crumbly cookie base and smooth lemon filling makes every bite delightful. Plus, they’re easy to make in a muffin tin, which means no fuss with cutting or serving—just grab and enjoy!
Ingredients
For the Cookie Base:
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
For the 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, cream together the softened butter and sugar until light and fluffy.
Add the flour and salt to the butter mixture and mix until combined into a crumbly dough.
Press about one tablespoon of dough firmly into the bottom of each muffin cup, creating an even crust layer.
Bake the crusts for 10-12 minutes, or until lightly golden. Remove from oven and set aside.
While the crusts bake, whisk together eggs, sugar, flour, lemon juice, and lemon zest until smooth and fully combined.
Pour the lemon filling evenly over the hot cookie crusts, filling each muffin cup almost to the top.
Return the muffin tin to the oven and bake for another 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
Allow to cool completely in the tin before removing. For best results, chill in the fridge for at least 1 hour before serving.
Servings and Timing
This recipe makes 12 lemon bar cookie cups. Preparation takes about 15 minutes, baking time totals around 30 minutes, and chilling for the best texture is about 1 hour. Overall, I recommend planning for roughly 1 hour and 45 minutes from start to finish.
Variations
I often experiment with variations to keep things interesting. For example, I sometimes add a sprinkle of powdered sugar on top before serving for a sweeter touch. You can also swap the lemon juice for lime or orange juice to create different citrus flavors. For a more indulgent twist, I’ve mixed in some finely chopped white chocolate into the lemon filling or added poppy seeds to the crust for a little crunch.
Storage/Reheating
I keep leftover lemon bar cookie cups refrigerated in an airtight container for up to 4 days. They actually taste better after chilling because the flavors meld together. If I want to serve them slightly warm, I let them come to room temperature or gently warm them in the microwave for about 10 seconds—but I avoid overheating so the filling doesn’t melt.
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FAQs
How long do lemon bar cookie cups stay fresh?
I find they stay fresh in the fridge for up to 4 days when stored in an airtight container.
Can I make these cookie cups ahead of time?
Yes! You can bake them ahead and refrigerate overnight. Just bring them to room temperature before serving or enjoy chilled.
What can I use if I don’t have fresh lemon juice?
I prefer fresh lemon juice for the best flavor, but bottled lemon juice can work in a pinch, though the taste might be slightly less vibrant.
Can these be frozen?
Yes, I freeze them individually wrapped for up to 2 months. Thaw in the fridge overnight before serving.
Can I make this recipe gluten-free?
I’ve swapped the all-purpose flour for a gluten-free baking mix with good results, but make sure it’s a 1:1 substitute for best texture.
Conclusion
Making these lemon bar cookie cups is one of my favorite ways to enjoy a classic dessert with a fresh twist. The combination of buttery cookie crust and tangy lemon filling never gets old, and I love how easy they are to serve at parties or just for a quick sweet treat. Whether it’s summer or any time I want a little citrus zing, these cookie cups hit the spot every time.
📖 Recipe:
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Mouthwatering Lemon Bar Cookie Cups
- Total Time: 1 hour 45 minutes (including chilling)
- Yield: 12 lemon bar cookie cups
- Diet: Vegetarian
Description
Tangy and sweet lemon bar cookie cups with a buttery cookie base and zesty lemon filling, perfect for a refreshing handheld dessert.
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar (for cookie base)
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar (for lemon filling)
2 tablespoons all-purpose flour (for lemon filling)
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Cream together softened butter and 1/4 cup sugar until light and fluffy.
- Add 1 cup flour and 1/4 teaspoon salt to the butter mixture; mix until crumbly dough forms.
- Press about 1 tablespoon of dough into bottom of each muffin cup to form crust.
- Bake crusts for 10-12 minutes until lightly golden; remove from oven.
- Whisk together eggs, 3/4 cup sugar, 2 tablespoons flour, lemon juice, and lemon zest until smooth.
- Pour lemon filling evenly over hot cookie crusts, filling each cup nearly to the top.
- Bake again for 15-18 minutes until filling is set but slightly jiggly.
- Cool completely in the tin, then chill in fridge for at least 1 hour before serving.
Notes
Sprinkle powdered sugar on top before serving for extra sweetness.
Substitute lemon juice with lime or orange juice for different citrus flavors.
Add chopped white chocolate to lemon filling or poppy seeds to crust for variation.
Store leftovers refrigerated in airtight container up to 4 days.
Freeze individually wrapped for up to 2 months; thaw overnight in fridge before serving.
For gluten-free option, use a 1:1 gluten-free baking mix instead of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 lemon bar cookie cup
- Calories: 150
- Sugar: 14g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg
