Description
A delightful twist on classic lemon bars, these cookie cups feature a buttery shortbread crust filled with a tangy-sweet lemon curd, baked into individual servings for a perfect handheld treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon baking powder
- Pinch of salt
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a bowl, mix flour, softened butter, and 1/4 cup powdered sugar until crumbly. Press about 1 tablespoon of mixture into each muffin cup to form a crust.
- Bake crusts for 10 minutes until lightly golden. Remove from oven and let cool slightly.
- In another bowl, whisk eggs, granulated sugar, lemon juice, lemon zest, baking powder, and salt until smooth. Pour filling over each crust, filling about 3/4 full.
- Bake for 20-25 minutes until filling is set. Let cool completely in tin before removing.
- Dust with powdered sugar before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American