Description
These mouthwatering Lemon Bar Cookie Cups are a delightful twist on classic lemon bars, featuring a buttery crumbly crust topped with a zesty lemon filling baked to perfection in a muffin tin. Bright, tangy, and perfectly portioned, they make an ideal refreshing dessert or snack.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
Filling
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs, room temperature
- 1 tsp baking powder
- Zest of 1 lemon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by either greasing it or lining with paper liners 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 but can hold together when pressed. Press this mixture firmly into the bottom of each muffin cup to form the crust layer evenly.
- Prepare the Filling: In a separate bowl, whisk together the room temperature eggs, freshly squeezed lemon juice, lemon zest, and baking powder until the mixture is smooth and well combined, ensuring the lemon flavor is fully integrated.
- Fill the Cups: Spoon the lemon filling over each crust in the muffin cups, filling each nearly to the top but leaving a slight gap to avoid overflow while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until the tops are set and have a slight golden color, indicating the filling is cooked through.
- Cool and Serve: Remove the tin from the oven and allow the lemon bar cookie cups to cool completely in the tin. Once cooled, carefully remove each cup from the muffin tin and serve.
Notes
- For best flavor, use freshly squeezed lemon juice and lemon zest.
- Make sure the eggs are at room temperature for a smoother filling texture.
- You can lightly grease the muffin tin or use paper liners for easier removal.
- Allow the bars to cool fully to avoid breaking when removing from the tin.
- Store leftover lemon bar cookie cups in an airtight container in the refrigerator for up to 4 days.
