Description
These Mouthwatering Lemon Bar Cookie Cups are a delightful twist on classic lemon bars, featuring a buttery crumb crust filled with a tangy lemon custard. Perfectly baked in muffin tins, they offer a portable, individual-sized treat bursting with fresh lemon flavor and a hint of sweetness.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
For the 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 and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease or line a muffin tin to prevent sticking.
- Make the Crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and softened unsalted butter. Mix until the mixture becomes crumbly. Press this crumb mixture firmly into the bottom of each muffin cup, forming an even crust layer.
- Prepare Lemon Filling: In a separate bowl, whisk together the eggs, freshly squeezed lemon juice, lemon zest, and baking powder until the mixture is smooth and well combined.
- Fill the Cups: Spoon the lemon filling evenly over each crust-lined muffin cup, filling each almost to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the lemon filling is set and the tops are slightly golden.
- Cool and Serve: Allow the lemon bar cookie cups to cool completely in the tin before carefully removing them. Serve and enjoy!
Notes
- Using room temperature eggs helps create a smooth, consistent filling.
- Ensure the crust is pressed firmly to prevent it from crumbling during baking.
- Allow cups to cool completely to ensure they set properly and hold their shape when removed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra zest, sprinkle a bit of powdered sugar or additional lemon zest on top before serving.
