These Lemon Bar Cookie Cups are easy to make, and easier to serve than lemon bars. If you’re a lemon bar lover, you’ll love this cookie cup version.
While searching for fun new cookie recipes to try, I saw several lemon thumbprint cookie recipes, and I couldn’t resist turning them into cookie cups. Cookie cups are fun to make, easy, and the possibilities are almost endless. After I tasted one of my lemon cookie cups, I realized it tasted like a lemon bar.
These Lemon Bar Cookie Cups are a sweet, slightly crumbly cookie filled with tart, silky smooth lemon curd, dressed up with a sprinkle of powdered sugar.
I based this cookie on the Fudge-Filled Toffee Pecan Sandies recipe and filled it with homemade lemon curd. Of course, you could also use store-bought lemon curd, but this lemon curd is so fabulous you really need to give it a try.
This luscious, best-I’ve-ever-tasted Lemon Curd recipe is from FineCooking.Com and their foolproof method is really unique. You cream the butter and sugar together in a bowl, slowly beat in whole eggs, then add the lemon juice, and finally, thicken it in a pan on the stove.
It is satiny smooth and you don’t need to worry about accidentally having bits of cooked egg white in your curd that need to be strained out.
The Lemon Curd recipe makes more than you’ll need for the cookies. But it will keep in the refrigerator for a week, or it freezes well and will keep in the freezer for 2 months. I made a double batch of lemon curd and plan to make mini lemon pies next week.
Update: this has become one of my most popular recipes on Pinterest, so I updated it with some new pictures and a new collage for Pinterest and a video to show you how easy they are to make.
If you haven’t tried this one yet, you really should. It’s one of my all time favorites too.
Lemon Curd Notes *I made the following high altitude adjustments for the cookies: added 2 tablespoons flour, reduced baking soda to 1/4 teaspoon, and subtracted 1 tablespoon sugar. Lemon Curd recipe slightly adapted from from Fine Cooking As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
*I made the following high altitude adjustments for the cookies: added 2 tablespoons flour, reduced baking soda to 1/4 teaspoon, and subtracted 1 tablespoon sugar.
Lemon Curd recipe slightly adapted from from Fine Cooking
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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