It’s Spring and that means its time for lemon bars and all things bright and light! These sweet little Lemon Bar Cookie Cups are the perfect individual lemon treat. They start out with a homemade cookie cup from scratch that’s somewhere between a sugar cookie and a short bread cookie. Then the sweet cups are filled with a homemade lemon curd that is super easy to make - and nearly fool proof too!

Now, I’ve made thumbprint lemon cookies before, but these cups take it a step further and give you a lot more cookie and lemon goodness, but the thumbprint version have their place too. Honestly these Lemon Bar Cookie Cups remind me of lemon pies too.

To lighten these little cookie cups up, I used a whole lot less sugar. Over HALF the sugar was swapped out for a sweetener substitute and let me just say that you can’t even tell. But really, that’s the only change I made. Although I’m pretty sure that I accidentally left out the butter from my curd because I found some softening in my microwave this morning.

Either way, they still turned out amazing and I love having these on hand in the fridge to snack on and they would be a great addition to any Spring or Easter spread or even added in to lunch through the week for a small dessert option to sate any sweet tooth cravings!

Lemon Bar Cookie Cups

Yield: 48

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 8 MinInactive time: 30 MinTotal time: 53 Min

Short bread sugary cookie cups that are filled with an easy to make homemade lemon curd. Perfect for a Springtime sweet treat!

Ingredients

Cookie Cup

2 3/4 C. Flour
1 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1 C. Butter
3/4 C. Sweetener
1/2 C. Sugar
1 Large Egg
1 Tsp. Vanilla

Lemon Curd

6 Tbsp. Butter
1/2 C. Sugar
1/2 C. Sweetener
2 Whole Large Eggs
2 Egg Yolks
2/3 C. Lemon Juice

Instructions

Cookie Cup

Preheat the oven to 375 degrees F. and lightly coat the inside of mini muffin pans with non-stick baking spray; set aside.
In a medium bowl, whisk together the 2 3/4 C. Flour, 1 Tsp. Baking Soda, and 1/2 Tsp. Baking Powder and set aside.
Beat together the 1 C. Butter, 3/4 C. Sweetener, and 1/2 C. Sugar in a large bowl or base of a stand mixer with the whisk attachment.
Add in the egg and 1 Tsp. vanilla then continue to beat until well mixed.
Reduce the speed and slowly add the flour mixture into the butter mixture.
Scoop the dough out in 1-2 Tbsp. amounts and press into the prepared muffin pan sections.
Place in the oven to bake for 8-10 minutes, or until the edges are turning golden brown.
Once done, remove from the oven and press a teaspoon measuring spoon into the center of each cookie to make a well.
Allow to cool slightly in the pan before removing to transfer to a wire rack to continue cooling.

Lemon Curd

Whisk together the 6 Tbsp. Butter, 1/2 C. Sugar, 1/2 C. Sweetener, 2 Whole Large Eggs, 2 Egg Yolks, and 2/3 C. Lemon Juice in a medium sauce pan.
Set over a medium heat and whisk constantly to cook for 5 minutes.
Once done, remove from the heat to cool slightly.
When the cookies are cooled and the lemon curd is cooled enough to handle, spoon about 1 Tsp. of the curd into the center of each cookie cup.
Place the cookies into the fridge to set for at least 30 minutes before enjoying!

Nutrition Facts

Calories

96.13

Fat (grams)

5.84

Sat. Fat (grams)

3.51

Carbs (grams)

9.91

Fiber (grams)

0.2

Net carbs

9.72

Sugar (grams)

4.29

Protein (grams)

1.28

Sodium (milligrams)

77.6

Cholesterol (grams)

32.32

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • Kosher