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Mouthwatering Lemon Curd Cookie Cups Recipe

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These delightful Lemon Curd Cookie Cups offer a harmonious blend of textures and flavors. A vibrant, smooth lemon curd, bursting with bright citrus notes, rests within a tender, buttery cookie crust. Each bite delivers a refreshing tang balanced by a delicate sweetness, making them an elegant treat for any occasion. The cups are baked to a golden perfection, providing a satisfying contrast to the creamy filling.

Ingredients

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  • *For the Cookie Cups:*
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons cold water (if needed)
  • *For the Lemon Curd:*
  • ½ cup fresh lemon juice (from 2–3 lemons)
  • 1 tablespoon lemon zest
  • ½ cup granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter, cold and cubed

Instructions

  1. Prepare the Cookie Cups: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  2. Add the egg yolk and vanilla extract. Mix until just combined. If the dough is too dry, add cold water one tablespoon at a time until it comes together. Do not overmix. Form the dough into a disc, wrap in plastic, and chill for 30 minutes.
  3. Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
  4. Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness. Use a 2-inch round cookie cutter to cut out circles. Gently press each circle into the prepared mini muffin cups, forming a cup shape. Prick the bottoms with a fork.
  5. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and let cool completely in the tin before carefully removing.
  6. Prepare the Lemon Curd: In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs until well combined.
  7. Place the saucepan over medium-low heat and cook, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  8. Remove from heat and stir in the cold butter, one cube at a time, until fully melted and incorporated, creating a smooth, glossy curd.
  9. For an extra smooth curd, strain it through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours, or until firm.
  10. Assemble: Once the cookie cups are cooled and the lemon curd is chilled and firm, spoon or pipe the lemon curd into each cookie cup.
  11. Serve immediately or store in the refrigerator.

Notes

* Ensure your butter for the cookie cups is very cold for a tender, flaky crust.

* When making the lemon curd, stir constantly and keep the heat low to prevent the eggs from scrambling.

* Chilling the lemon curd thoroughly is crucial for it to set properly and achieve a smooth texture.

* These cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yummydishideas.com/mouthwatering-lemon-curd-cookie-cups-recipe/