Description
These Mouthwatering Lemon Bar Cookie Cups offer a delightful twist on the classic lemon bar, featuring a buttery crumbly base topped with a tangy lemon filling baked to golden perfection. Perfect for a refreshing dessert or snack, each cup is bursting with bright citrus flavor and a balanced sweetness that melts in your mouth.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
Lemon Filling
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs, room temperature
- 1 tsp baking powder
- Zest of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper liners to prevent sticking.
- Make Crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and softened unsalted butter. Mix until the mixture becomes crumbly, then press it firmly and evenly into the bottom of each muffin cup forming the crust base.
- Prepare Lemon Filling: In another bowl, whisk together the large eggs, freshly squeezed lemon juice, lemon zest, and baking powder until the batter is smooth and well combined.
- Assemble Cups: Spoon the lemon filling mixture evenly over each crust in the muffin cups, filling them nearly to the top without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the lemon bar tops are set and slightly golden around the edges.
- Cool and Serve: Allow the lemon bar cookie cups to cool completely in the tin for easy removal. Once cooled, carefully remove from the tin and serve.
Notes
- Use room temperature eggs to ensure smooth lemon filling.
- For extra tang, add more lemon zest or juice to the filling.
- Make sure the crust is pressed firmly to prevent crumbling when serving.
- These can be stored in an airtight container in the refrigerator for up to 3 days.
- If desired, dust with powdered sugar before serving for extra sweetness and presentation.
