Golden Lemon Zest Cookie Cups with Silky Curd Filling
Ingredients:
For the Cookie Cups:
2¾ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1¼ cups sugar
1 egg
1½ teaspoons vanilla extract
Zest of 1 lemon
For the Lemon Curd Filling:
¾ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 cup sugar
3 large eggs
½ cup unsalted butter, cubed
Directions:
Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan.
In a bowl, cream together softened butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, and lemon zest.
Gradually mix in the flour, baking soda, and baking powder until a soft dough forms.
Roll dough into 1-inch balls and place each in the mini muffin pan, pressing slightly in the center to create a cup shape.
Bake for 10–12 minutes or until edges are golden. Remove and gently press the center of each cookie again to maintain the cup shape. Let cool.
Meanwhile, make the lemon curd by whisking lemon juice, zest, sugar, and eggs in a saucepan over medium heat.
Add butter and stir constantly until mixture thickens, about 7–10 minutes. Do not boil.
Remove from heat and let cool slightly.
Spoon or pipe lemon curd into each cookie cup. Chill for 30 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 180 kcal | Servings: 24 cookie cups