{"id":3618,"date":"2023-06-22T14:54:21","date_gmt":"2023-06-22T14:54:21","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3618"},"modified":"2025-12-15T16:36:53","modified_gmt":"2025-12-15T16:36:53","slug":"lemon-cookie-cups","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/lemon-cookie-cups\/","title":{"rendered":"Lemon Cookie Cups"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Erica Buttacavoli<\/h4>\n\n\n\n

<\/p>\n\n\n\n

Cookie<\/h4>\n\n\n\n

In mixer:<\/p>\n\n\n\n

1 c butter, softened (2 sticks)<\/em><\/strong><\/p>\n\n\n\n

1 1\/4 c sugar<\/em><\/strong><\/p>\n\n\n\n

Cream well.<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1 egg<\/em><\/strong><\/p>\n\n\n\n

1 tsp vanilla or 1 Tbsp imitation vanilla<\/em><\/strong><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

2 3\/4 c flour<\/em><\/strong><\/p>\n\n\n\n

1 tsp baking soda<\/em><\/strong><\/p>\n\n\n\n

1\/2 tsp baking powder<\/em><\/strong><\/p>\n\n\n\n

Mix just until incorporated. The dough will be dry.<\/p>\n\n\n\n

Roll dough into balls.<\/p>\n\n\n\n

Spray a mini muffin pan.* See notes below.<\/p>\n\n\n\n

Put one ball in each muffin cup.<\/p>\n\n\n\n

Bake @ 375, 8 minutes or until golden.<\/p>\n\n\n\n

The cookies will puff. <\/p>\n\n\n\n

Use a tart shaper or back of a measuring spoon to make an indent.<\/p>\n\n\n\n

Let cool 1-2 minutes. If removed too soon may not hold shape, too long may stick.<\/p>\n\n\n\n

Remove cookies from muffin pan. Turn the pan upside down. If they don’t fall out, tap the edge of the pan against the counter until they do.<\/p>\n\n\n\n

Cool.<\/p>\n\n\n\n

Lemon Curd Filling<\/h4>\n\n\n\n

In a mixer:<\/p>\n\n\n\n

6 Tbsp butter, softened<\/em><\/strong><\/p>\n\n\n\n

1 c sugar<\/em><\/strong><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

2 eggs<\/em><\/strong><\/p>\n\n\n\n

2 egg yolks<\/em><\/strong><\/p>\n\n\n\n

Mix well.<\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1\/3 c fresh squeezed lemon juice<\/em><\/strong>* See notes below<\/p>\n\n\n\n

Transfer curd to a pan.<\/p>\n\n\n\n

Cook over medium-low heat, whisking constantly until smooth & thickened, about 5 minutes.<\/p>\n\n\n\n

Transfer curd from the pot to a bowl so it’ll stop cooking.<\/p>\n\n\n\n

If not serving immediately, store cooled cookies in a sealed container at room temp., cooled curd in a sealed container in the refrigerator.<\/p>\n\n\n\n

When ready to serve, put a spoonful of curd in each cookie cup.<\/p>\n\n\n\n

Garnish with lemon zest and dusting of confectioner sugar.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n

*Once I ran out of fresh lemon juice so I used half fresh, half bottled and I loved it, much better in my opinion because it’s less puckery. For full lemon curd pucker, use all fresh lemon juice. -Stephanie<\/p>\n\n\n\n