Lemon Curd Cookie Cups

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.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Easy lemon cookie cups, Lemon cups dessert, Lemon cups recipe, Lemon Curd Cookie Cups, Lemon meringue cookie cups, Mini sugar cookie cups with lemon curd, Sugar cookie with lemon curd

Prep Time: 25

Cook Time: 20

Cooling & Assembly: 1

Total Time: 1 45

Servings: cookie cups

Calories: 140kcal

Cost: $11

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.

Notes

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

Nutrition