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Lemon desserts have long captivated sweet lovers with their bright, zesty flavors and refreshing qualities. Whether it's a classic lemon meringue pie or a rich lemon cheesecake, the tangy essence of lemon creates an irresistible allure that can transport you to sun-drenched summer days. Among the myriad of lemon-infused treats, the Zesty Lemon Bar Cookie Cups stand out as a delightful twist on traditional lemon bars, merging the best of both worlds—the chewy richness of a cookie and the tangy brightness of lemon bars.

Lemon Bar Cookie Cups Recipe

Indulge your sweet tooth with these delicious Zesty Lemon Bar Cookie Cups! Perfectly balancing chewy cookie texture with bright and tangy lemon filling, these treats are ideal for any occasion. Learn how to craft this refreshing dessert with fresh ingredients and easy-to-follow steps. Whether for a summer picnic or a cozy gathering, these cookie cups will wow your guests.
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup granulated sugar (for lemon filling)

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 2 lemons

2 large eggs (for lemon filling)

1/4 cup all-purpose flour (for lemon filling)

Powdered sugar, for dusting

Instructions
 

Prepare the Cookie Base: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together 1 cup flour, baking powder, and salt. Set aside.

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup granulated sugar until light and fluffy (about 2-3 minutes). Add 1 large egg and 1 teaspoon vanilla extract, mixing until well incorporated.

      Combine Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined.

        Form Cookie Cups: Spray a mini muffin tin with cooking spray. Use about 1 tablespoon of dough for each cup, pressing it firmly into the bottom and up the sides of each muffin tin cup to form a cookie shell. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.

          Prepare the Lemon Filling: In a medium bowl, whisk together 1 cup granulated sugar, lemon juice, lemon zest, 2 large eggs, and 1/4 cup flour until smooth and creamy.

            Add Filling to Cookie Cups: Once the cookie cups have cooled for about 5 minutes, carefully pour the lemon filling into each cup, filling them about 3/4 full.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-18 minutes, or until the filling has set and is slightly puffed.

                Cool and Dust: Allow the cookie cups to cool in the tin for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cups