Ingredients
Scale
- 1 cup butter (room temperature)
- 2 cups sugar
- 2 tablespoons lemon zest
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup lemon juice
- 3 egg yolks
- 1 cup sugar (for lemon curd)
- 1½ tablespoons cornstarch
- 2 tablespoons lemon zest (for lemon curd)
- 1/4 cup butter (cold and cubed)
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter, sugar, and lemon zest until fluffy.
- Add eggs one at a time, mixing well. Add vanilla extract and salt.
- Whisk together baking powder, baking soda, and flour. Gradually incorporate into the buttery mixture.
- Scoop 1-inch balls of dough into a greased mini muffin tin and press down to form cups.
- Bake for 7-8 minutes until lightly golden. Cool for 5 minutes before transferring to a rack.
- For lemon curd, blend lemon juice, egg yolks, sugar, cornstarch, and lemon zest until smooth.
- Cook the mixture over medium heat, stirring, until it reaches a rapid boil.
- Remove from heat, whisk in cubed butter until smooth.
- Fill each cookie cup with lemon curd and refrigerate until chilled.
- Dust with powdered sugar before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is at room temperature for the best texture.
Avoid over-mixing the cookie dough to keep it tender.
Cool cookie cups completely before adding lemon curd to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12
- Sodium: 100
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 0
- Protein: 2
- Cholesterol: 30