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
