Lemon Bar Cookie Cups

Soft sugar cookie cups filled with silky lemon curd and topped with powdered sugar — the perfect balance of buttery sweetness and bright citrus zing.

Ingredients

For the cookie cups:

1 ½ cups all-purpose flour

½ tsp baking powder

¼ tsp salt

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 tsp vanilla extract

For the lemon filling:

½ cup fresh lemon juice (about 2–3 lemons)

Zest of 1 lemon

½ cup granulated sugar

2 large eggs

2 tbsp butter

Powdered sugar, for topping

Instructions

Preheat oven:

Set to 350°F (175°C). Grease a mini muffin pan.

Make cookie dough:

In a bowl, cream butter and sugar until fluffy.

Beat in egg and vanilla.

Add flour, baking powder, and salt; mix until dough forms.

Shape and bake:

Roll dough into 1-inch balls and place in the mini muffin cups.

Press the center of each ball slightly to form a small well.

Bake for 10–12 minutes, until lightly golden.

Remove from oven and press centers down again (use the back of a spoon).

Let cool completely in the pan.

Make lemon curd:

In a saucepan, whisk lemon juice, zest, sugar, and eggs over medium-low heat.

Stir constantly until thickened (about 5–7 minutes).

Remove from heat and whisk in butter until smooth.

Let cool.

Assemble:

Spoon lemon curd into each cookie cup.

Chill for at least 30 minutes to set.

Serve:

Dust with powdered sugar before serving.