Lemon Bar Cookie Cups Recipe

4.91 from 77 votes

Sugar cookie mix is transformed into the cookie cup for the quick lemon filling. These Lemon Bar Cookie Cups are sure to be a family favorite forever.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

Sugar Cookie Cup

17.5 ounces sugar cookie mix
½ cup butter softened
1 egg

Lemon Bar Filling

6 Tablespoons butter
1 cup granulated sugar
4 egg yolks
⅔ cup lemon juice
1 ½ Tablespoons lemon zest

Topping

3 Tablespoons powdered sugar

Instructions

Sugar Cookie Cup

Combine sugar cookie mix, 1 stick of softened butter and egg with a hand held mixer {or by hand} until you have a thick dough.
Generously spray each cup of the mini muffin tin. Use a small cookie scoop and scoop a mound of dough into each cup. Press the top of the mound down slightly with your fingers so that you have a level top.
Bake for 9-11 minutes. Remove the pan from the oven and immediately run a knife around the edge of each cookie to loosen them. Once the cookies are loose, take a tart shaper and create an indentation into the middle of each cookie.
Allow the cookies to cool and bake the remainder of the dough.

Quick Lemon Filling

In a medium sauce pan, cream together the butter and sugar. Add egg yolks and mix until well combined. Add lemon juice and lemon zest, continue to whisk until totally combined. Turn the burner on over medium heat and whisk until it is smooth and thick.
Pour the mixture onto a cookie sheet and spread out into an even layer so that it cools quickly. Once cooled, spoon a teaspoon {or so} into each cookie cup. Refrigerate for at least 30 minutes. Sprinkle with powdered sugar and lemon zest before serving. Store leftovers in the refrigerator in an air tight container for up to 4 days.

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