Ingredients:
For the Cookies:
2¾ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter (softened)
1¼ cups sugar
1 egg
1 teaspoon vanilla extract
For the Lemon Curd Filling:
6 tablespoons butter (softened)
1 cup sugar
2 whole eggs and 2 yolks
⅔ cup lemon juice
For the Topping:
Lemon zest from 1 lemon
2 tablespoons powdered sugar (for garnish)
Directions:
Prepare the Cookie Dough:
In a bowl, mix together the flour, baking soda, and baking powder.
Beat the sugar and softened butter together in a another bowl until they are light and fluffy.
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Mixing until a dough forms, gradually add the dry ingredients to the wet mixture.
Bake the Cookie Cups:
Preheat your oven to 350°F (175°C).
Shape the dough into balls and place them into a mini muffin tin.
Bake for ten to twelve minutes, or until the edges are browned.
Immediately after removing from the oven, use a spoon or a small utensil to press down the center of each cookie to form a cup shape.
Allow the cookie cups to cool in the tin before transferring them to a wire rack.
Make the Lemon Curd:
In a medium saucepan, cream the butter and sugar together.
Whisk in the eggs and yolks until fully combined.
Add the lemon juice and cook the mixture over medium heat, stirring constantly until it thickens (about 5-7 minutes).
Remove from heat and let it cool.
Assemble:
Fill each cooled cookie cup with the lemon curd.
The filled cookie cups should be chilled for at least half an hour in the fridge.
Sprinkle a little powdered sugar and lemon zest on top of each cookie cup before serving.
Enjoy your delicious Lemon Bar Cookie Cups!