Lemon Bar Cookie Cups Recipes

THE BEST LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

LEMON BAR COOKIE CUPS RECIPE

Steps:

• 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.
• 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.

LEMON BAR COOKIE CUPS

Steps:

• 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.
• 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!

LEMON BAR COOKIE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Spray a mini muffin tin with nonstick cooking spray.
• In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
• In a large mixing bowl, cream together butter and sugar until fluffy.
• Beat in egg and vanilla.
• Gradually beat in dry ingredients until combined.
• Roll into 1" sized balls and place in muffin tin.
• Bake for 8-10 minutes or until golden brown.
• Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
• To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
• Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
• Add lemon juice and mix until combined, there will still be some lumps.
• Pour filling mixture into a saucepan over medium heat.
• Whisk constantly for 5 minutes, or until smooth and thickened.
• Remove lemon curd from heat and let cool for 2-3 minutes.
• Carefully spoon a teaspoon of lemon curd into each cookie cup.
• Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
• Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.