Last spring, liam's teacher asked if I could bring something for the class party that wasn't chocolate cupcakes for once. She said every single party had chocolate cupcakes and she was getting sick of them. I panicked for about ten minutes, then remembered these lemon curd cookie cups my neighbor had made for a brunch last year. They're basically mini sugar cookie cups with lemon curd spooned in the middle - simple, bright, and different enough that nobody else would bring them.
Why You'll Love This Lemon Curd Cookie Cups
I've made these lemon curd cookie cups at least fifteen times in the past year for different things, and here's what keeps happening: People take one, eat it in about two bites, then immediately grab another one before the plate even makes it around the whole table. They're small enough that you don't feel guilty taking three or four, but they're filling enough that three or four is actually enough. The cookie part stays crisp even after you add the lemon curd, which is something I worried about the first time I made them.
What I love most is that you can make both parts ahead. The Lemon Curd Cookie Cups bake up and sit in a container for two days without getting soft or stale. The lemon curd keeps in the fridge for a week. When you're ready to serve them, you just spoon curd into cups and you're done. No last-minute baking, no frosting that needs to set, no worry about them falling apart when you're carrying them somewhere. liam can even help fill them without making a huge mess, which is rare for any recipe with sticky filling.
Jump to:
- Why You'll Love This Lemon Curd Cookie Cups
- Ingredients For Lemon Curd Cookie Cups
- How To Make Lemon Curd Cookie Cups
- Tasty Twists on Lemon Curd Cookie Cups
- Equipment For Lemon Curd Cookie Cups
- Storing Your Lemon Curd Cookie Cups
- Substitutions
- What to Serve With Lemon Curd Cookie Cups
- Top Tip
- Why This Lemon Curd Cookie Cups Works
- FAQ
- Time for Sunshine Bites!
- Related
- Pairing
- Lemon Curd Cookie Cups
Ingredients For Lemon Curd Cookie Cups
Sugar Cookie Cups:
- All-purpose flour
- Butter
- Sugar
- Egg yolk
- Vanilla extract
- Salt
- Baking powder
Lemon Curd Filling:
- Fresh lemons
- Sugar
- Eggs
- Butter
- Pinch of salt
Optional Toppings:
- Whipped cream
- Fresh berries
- Lemon zest
- Powdered sugar
See recipe card for quantities.
How To Make Lemon Curd Cookie Cups
Create the Sugar Cookie Cups
- Preheat oven to 350°F and spray mini muffin tin really well
- Beat softened butter and sugar together until light and fluffy
- Mix in egg yolk and vanilla until combined
- Add flour, baking powder, and salt, mixing just until dough forms
- Roll dough into small balls about tablespoon size
- Press each ball into mini muffin cup using tart tamper or back of small spoon
- Make sure to press up the sides to create cup shape
Bake the Cookie Bases
- Bake 12-15 minutes until edges are just starting to turn golden
- Remove from oven and immediately press down centers if they puffed up
- Let cool in pan 5 minutes, then carefully remove to wire rack
- Cool completely before filling
Make the Lemon Curd
- Zest lemons before juicing them - way easier this way
- Whisk together lemon juice, zest, sugar, and eggs in saucepan
- Add butter and cook over medium-low heat, stirring constantly
- Keep stirring until mixture thickens enough to coat back of spoon (about 10 minutes)
- Don't let it boil or eggs will scramble
- Strain through fine mesh strainer to remove zest and any lumps
- Press plastic wrap directly on surface and refrigerate until cold
Assemble Your Cookie Cups
- Spoon cooled lemon curd into each cookie cup
- Fill almost to the top but leave tiny bit of cookie showing
- Top with dollop of whipped cream if using
- Garnish with fresh lemon zest or small berry
- Serve immediately or refrigerate up to 4 hours
Tasty Twists on Lemon Curd Cookie Cups
I've been playing around with different versions over the past year:
Raspberry Lemon:
- Add fresh raspberries to bottom of cups before curd
- Top with more raspberries
- Drizzle with white chocolate
- Pretty and tastes like summer
Blueberry Lemon:
- Mix fresh blueberries into lemon curd
- Top with blueberry compote
- Add lemon zest for garnish
- liam's favorite version
Coconut Lemon:
- Add shredded coconut to cookie dough
- Top lemon curd with toasted coconut
- Tropical twist on classic
- Great for summer parties
Lavender Lemon:
- Steep dried lavender in warm curd, then strain
- Subtle floral flavor
- Top with fresh lavender buds
- Fancy enough for weddings
Strawberry Lemon:
- Layer strawberry jam under lemon curd
- Top with fresh strawberry slice
- Tastes like strawberry lemonade
- Kids go nuts for this one
Lemon Meringue Version:
- Top cups with Italian meringue
- Toast with kitchen torch
- Classic lemon meringue flavor
- Takes extra time but worth it
Equipment For Lemon Curd Cookie Cups
- Mini muffin tin (24-cup)
- Tart tamper or small shot glass
- Medium saucepan for curd
- Fine mesh strainer
- Whisk
- Wire cooling rack
Storing Your Lemon Curd Cookie Cups
Unfilled Cookie Cups (3-4 days):
- Store in airtight container at room temperature
- Layer with parchment paper if stacking
- They stay crisp for days
- Fill right before serving
Lemon Curd (1 week):
- Keep in sealed jar or container in fridge
- Press plastic wrap directly on surface to prevent skin
- Stir before using if it separates slightly
- Bring to room temperature before filling cups
Filled Cookie Cups (4 hours max):
- Fill just before serving if possible
- Refrigerate if you must fill ahead
- They'll get soft after a few hours
- Don't fill more than 4 hours before eating
Freezing:
- Freeze unfilled cookie cups up to 1 month
- Wrap well and store in freezer bag
- Thaw at room temperature before filling
- Never freeze filled cups - curd gets watery
Substitutions
Cookie Cup Options:
- Regular sugar cookie → Shortbread cookie base
- Butter → Coconut oil (different flavor but works)
- All-purpose flour → Gluten-free flour blend
- Vanilla → Almond extract for different taste
Lemon Curd Swaps:
- Fresh lemons → Meyer lemons (sweeter, less tart)
- Lemon → Lime for key lime version
- All lemon → Half lemon, half orange
- Sugar → Honey (use slightly less)
Egg Alternatives:
- Whole eggs → Just egg yolks (richer curd)
- Regular eggs → Pasteurized eggs if serving to kids
- Butter in curd → Coconut oil for dairy-free
Topping Changes:
- Whipped cream → Meringue for lemon meringue cookie cups
- Regular cream → Coconut whipped cream
- Plain → Fresh berries on top
- Simple → Candied lemon peel
Store-Bought Shortcuts:
- Homemade curd → Store-bought lemon curd
- Cookie dough → Pre-made sugar cookie dough
- Fresh whipped cream → Cool Whip
- Everything homemade → Phyllo cups from store
What to Serve With Lemon Curd Cookie Cups
These Lemon Curd Cookie Cups with lemon curd work best with lighter meals and drinks. For brunch, pair them with fresh fruit salad, mimosas, quiche, and bacon - the tangy lemon goes well with savory breakfast foods. At afternoon tea parties, serve them with hot tea or fresh lemonade, cucumber sandwiches, scones with jam, and a cheese board. For summer barbecues, they're great after grilled chicken or fish with corn salad and watermelon. The bright citrus flavor cuts through heavier foods nicely. At baby showers or spring gatherings, set them out with finger sandwiches, veggie trays, sparkling punch, and other bite-sized treats.
Here's the thing though - don't serve these Lemon Curd Cookie Cups dessert right after really heavy, rich meals. The lemon flavor gets completely lost. I learned this when I brought them to a barbecue right after everyone ate ribs, brisket, and mac and cheese. Nobody touched them until an hour later when their stomachs settled and they could appreciate something light and tangy again. Now I save them for lunches, brunches, and lighter dinners where the bright lemon taste can actually stand out instead of competing with heavy food. They work best when people aren't already stuffed and can taste that fresh citrus.
Top Tip
- Fill these Lemon Curd Cookie Cups dessert no more than an hour before you're serving them. That's the sweet spot where the cookie is still crisp but the curd has had time to settle. I bake the cups days ahead, make the curd the day before, then fill everything right before people show up. Way less stressful than trying to bake and fill on the same day.
- Here's the tricky part - once you fill these Lemon Curd Cookie Cups, you've got about 4 hours before the cookie starts getting soft and losing that crisp texture. Fill them right before serving if you can swing it. If you absolutely have to fill them ahead, keep them in the fridge, but know they won't be quite as good as fresh-filled ones. Don't fill them the night before like I did once - I woke up to a container of soggy disappointment.
- For freezing, you can freeze the unfilled cookie cups for up to a month. Wrap them well and stick them in a freezer bag. Thaw at room temperature when you're ready to use them. But never, ever freeze the filled cups - the curd gets watery and weird when it thaws, and the cookie turns into mush.
Why This Lemon Curd Cookie Cups Works
I've made these Lemon Curd Cookie Cups at least fifteen times in the past year for different things, and here's what keeps happening: People take one, eat it in about two bites, then immediately grab another one before the plate even makes it around the whole table. They're small enough that you don't feel bad taking three or four, but they're filling enough that three or four is actually enough. The cookie part stays crisp even after you add the lemon curd, which is something I worried about the first time I made them.
What I love most is that you can make both parts ahead. The cookie cups bake up and sit in a container for two days without getting soft or stale. The lemon curd keeps in the fridge for a week. When you're ready to serve them, you just spoon curd into cups and you're done. No last-minute baking, no frosting that needs to set, no worry about them falling apart when you're carrying them somewhere. liam can even help fill them without making a huge mess, which is rare for any recipe with sticky filling.
FAQ
What is the mistake for lemon curd?
The biggest mistake is cooking it over heat that's too high. If the heat's too hot, the eggs scramble and you get chunky, grainy curd instead of smooth. Keep it on medium-low and stir constantly. Another mistake is not straining it - always pour it through a fine mesh strainer even if it looks smooth. There's always little bits of cooked egg or zest that'll mess up the texture.
Can you put lemon curd in cookies?
Yes, absolutely. These lemon curd cookie cups are proof of that. You can also use it as filling between sandwich cookies, swirl it into cookie dough before baking, or dollop it on top of thumbprint cookies. Just make sure the cookies are completely cool before adding the curd, or it'll melt and get runny.
Can you fill cupcakes with lemon curd?
Yeah, lemon curd works great as cupcake filling. Use an apple corer or knife to cut out the center of cooled cupcakes, then spoon in the curd. You can also inject it with a piping bag. Just don't fill them too far in advance or the cake will get soggy. Same rule as these Lemon Curd Cookie Cups - fill them close to serving time.
What can I make with lemon curd easily?
Besides these lemon curd sugar cookies, you can spread it on toast, swirl it into yogurt, layer it in parfaits, or eat it straight from the jar with a spoon (liam does this when he thinks I'm not looking). Use it as filling for crepes, spread it between cake layers, or dollop it on pancakes. It's basically lemon butter that makes everything better.
Time for Sunshine Bites!
Now you've got everything you need to make lemon curd cookie cups that'll have people crowding around the dessert table. From those buttery sugar cookie cups to that tangy lemon curd that makes your mouth water just thinking about it, these aren't just another lemon dessert - they're the thing people remember months later and text you asking if you'll make them again. liam's teacher still mentions them every time I see her, and that party was over a year ago. She says parents kept asking her who made "those lemon things" for weeks afterward.
Want more treats that look way fancier than the work required? Try our Delicious Gingerbread Snowball Cookies Recipe for something festive that comes together fast and tastes like the holidays. When you need something really impressive that'll make people think you know what you're doing, our Best Snowy Bavarian Bliss Cake Recipe looks bakery-quality but breaks down into simple steps. Or make our Easy Sticky Toffee Pudding in 5 Simple Steps when you want warm British comfort food that tastes like you spent all day on it even though you didn't.
Share your Lemon Curd Cookie Cups success! We love seeing your cups, hearing about whose party you brought them to, finding out if you went classic or tried one of the berry versions, and discovering if anyone refused to believe you made them yourself!
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Related
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Pairing
These are my favorite dishes to serve with Lemon Curd Cookie Cups
Lemon Curd Cookie Cups
Equipment
- 1 Mini muffin tin (24-cup) (Nonstick or well-sprayed)
- 1 Tart tamper or small spoon (For pressing dough into cups)
- 1 Medium saucepan (For cooking curd)
- 1 Fine-mesh strainer (Removes zest/lumps from curd)
- 1 Whisk (For mixing curd)
- 1 Wire cooling rack (To cool cookie cups)
Ingredients
Sugar Cookie Cups:
- 1 ½ cups all-purpose flour - spoon and level
- ½ cup unsalted butter - softened
- ¾ cup granulated sugar
- 1 large egg yolk - room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
Lemon Curd Filling:
- 3 large lemons - zest and juice
- ¾ cup granulated sugar
- 3 large eggs
- 4 tablespoon unsalted butter - cubed
- 1 pinch salt
Optional Toppings:
- whipped cream - or coconut whipped cream
- fresh berries - raspberries, blueberries, etc.
- lemon zest - for garnish
- powdered sugar - for dusting
Instructions
- Preheat oven to 350°F (177°C) and grease a mini muffin tin well. Gather all ingredients for cookie cups and lemon curd.
- Beat butter and sugar until fluffy, mix in egg yolk and vanilla, then add flour, baking powder, and salt until dough forms.
- Roll dough into small balls, press into mini muffin cups to form shells, and bake 12-15 minutes until golden. Cool completely.
- In a saucepan, whisk lemon juice, zest, sugar, and eggs. Add butter and cook on medium-low until thickened, about 10 minutes. Do not boil.
- Strain the lemon curd through a fine mesh sieve, cover with plastic wrap touching the surface, and refrigerate until cold.
- Spoon chilled lemon curd into cookie cups, garnish with whipped cream or berries, and serve within 4 hours.
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