These Mouthwatering Lemon Bar Cookie Cups are the perfect bite-sized dessert for any occasion. The buttery, slightly sweet cookie crust provides the ideal base for the tangy, zesty lemon filling, creating a balanced flavor profile that will have your guests coming back for more. The dusting of powdered sugar on top adds an elegant touch and a little sweetness to complement the tart lemon.
- Ingredients:
For the Cookie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
For the Lemon Filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons lemon zest
- 1/3 cup fresh lemon juice (about 2 lemons)
- Powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper cupcake liners.
- To make the crust: In a medium bowl, combine the flour, powdered sugar, and salt. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press the dough evenly into the bottom of each muffin cup, creating a small crust. Bake for 12-15 minutes or until lightly golden brown. Remove from the oven and let cool while you prepare the lemon filling.
- To make the lemon filling: In a medium bowl, whisk together the eggs, granulated sugar, flour, baking powder, and salt until smooth. Stir in the lemon zest and fresh lemon juice.
- Pour the lemon filling over the baked cookie crusts, filling each cup nearly to the top.
- Bake for an additional 15-18 minutes, or until the filling is set and lightly browned on top. Remove from the oven and allow to cool completely.
- Once cooled, dust the tops of each cookie cup with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 180 kcal per serving | Servings: 12 cookie cups
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