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Recipe Directions
Step 1: Prepare the Dough
Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line it with muffin liners.
Cream the butter and sugar together in a large mixing bowl using an electric mixer until light and fluffy.
Add the egg and vanilla extract to the mixture and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Form the Cookie Cups
Scoop the dough into the prepared muffin tin, filling each cup about 2/3 full.
Press the dough down slightly with your fingers or the back of a spoon to create a small indentation in the center of each cup.
Step 3: Bake and Fill
Bake the cookie cups in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and immediately use the back of a spoon to press down the centers again, creating a well for the lemon curd.
Allow the cookie cups to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Step 4: Add the Lemon Curd
Once the cookie cups are completely cool, spoon a small amount of lemon curd into the center of each cup.
Dust with powdered sugar before serving for a finishing touch.
Notes and Tips
Make Ahead: You can prepare the cookie dough in advance and store it in the refrigerator for up to 3 days or in the freezer for up to a month. Just bring it to room temperature before baking.
Homemade Lemon Curd: For an extra special touch, consider making your own lemon curd. It’s surprisingly easy and adds a fresh, homemade flavor that store-bought versions can’t match.
Variations: Try swapping out the lemon curd for other fruit curds or preserves, such as raspberry or passion fruit, for a different twist on this recipe.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cookie cups suitable for those with gluten sensitivities.
Storing Leftovers
If you have any leftovers (which is unlikely!), you can store these lemon bar cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. They can also be frozen for up to a month; just thaw them at room temperature before serving.
Food and Drink Pairings
These lemon bar cookie cups are delightful on their own, but they also pair wonderfully with a variety of beverages. Consider serving them with:
A hot cup of tea, such as Earl Grey or chamomile
Iced tea or lemonade for a refreshing combination
A glass of sparkling wine or Prosecco for a more indulgent treat
FAQ
Q: Can I use margarine instead of butter?
A: Yes, you can substitute margarine for butter, but keep in mind that the flavor and texture might be slightly different.
Q: Can I make these cookie cups ahead of time?
A: Absolutely! You can prepare the dough in advance and store it in the fridge or freezer. You can also bake the cookie cups and fill them with lemon curd closer to the time you plan to serve them.
Q: How do I make homemade lemon curd?
A: To make homemade lemon curd, you’ll need fresh lemon juice, lemon zest, sugar, eggs, and butter. Combine the ingredients in a saucepan and cook over medium heat until thickened, then strain and cool.
Q: Can I use other types of curd or preserves?
A: Yes, feel free to experiment with different flavors of curd or preserves to suit your taste preferences.
Call to Action
I hope you enjoy making and eating these Mouthwatering Lemon Bar Cookie Cups as much as I do! If you try this recipe, please share your results in the comments below. Don’t forget to subscribe to our blog for more delicious recipes and baking tips. Happy baking!
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