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–+ servings
Lemon Curd Cookie Cups topped with whipped cream and a slice of fresh lemon on a marble surface.

Lemon Curd Cookie Cups

5 from 1 vote
These Lemon Curd Cookie Cups are buttery sugar cookie shells filled with smooth, tangy homemade lemon curd. They're bright, refreshing, and bite-sized — perfect for parties, brunches, or afternoon tea.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling & Assembly 1 hour
Total Time 1 hour 45 minutes
Servings: 24 cookie cups
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat oven to 350°F (177°C) and grease a mini muffin tin well. Gather all ingredients for cookie cups and lemon curd.
  2. Beat butter and sugar until fluffy, mix in egg yolk and vanilla, then add flour, baking powder, and salt until dough forms.
  3. Roll dough into small balls, press into mini muffin cups to form shells, and bake 12–15 minutes until golden. Cool completely.
  4. 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.
  5. Strain the lemon curd through a fine mesh sieve, cover with plastic wrap touching the surface, and refrigerate until cold.
  6. Spoon chilled lemon curd into cookie cups, garnish with whipped cream or berries, and serve within 4 hours.

Nutrition

Serving: 1cookie cupCalories: 140kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 60mgPotassium: 30mgFiber: 0.3gSugar: 11gVitamin A: 220IUVitamin C: 3mgCalcium: 10mgIron: 0.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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