Nothing is more cheerful than lemon-flavored goodies, especially homemade, fresh-off-the-tree lemon goodies. Mini Sugar Cookie Cups with Lemon Curd is a real treat that is easy to make, promise!
One thing that makes my winters wonderful is the fact that I can head out to my backyard for fresh lemons. I try to use them as often as I can because, before you know it, they’ll be gone.
Mini Sugar Cookies Cups with Lemon Curd are also making my winter wonderful right about now. What a fun and fresh treat!
For the second time in two years, I tried to make lemon curd. I don’t remember much about last year’s efforts other than the fact that I didn’t have edible lemon curd to show for my attempts!
This year, I tried again. One of my batches was a microwave option, but it was a bust. The curd was delicious and super tart, but after it sat, it developed a graininess that was no bueno.
I mean… lemons do grow on trees, but it seemed like such a waste to keep heading out there for more to use for my subpar curds. Frustrated, and determined to get my hands on a big ol’ spoonful of delicious, creamy curd, I turned to David Lebovitz and his lemon curd recipe.
Not only was his version easy to make, and with no stress involved, but it was decidedly delicious. His recipe was much less tart than my microwave version, and smooth and creamy, too.
The only downside: David’s recipe makes the exact amount needed to fill my mini cookie cups—no leftovers. I’m certain another batch will be in my near future!
Now. These mini sugar cookie cups? Also delicious and easy to make. They make the perfect vehicle to hold the bright and lovely lemon curd. Plus, you can eat two (or three) and not feel guilty!
I used the base of my Cinnamon Pretzel Crunch Sugar Cookies to make these mini cups, and it worked perfectly.
For a perfect-the-first-time lemon curd to use in a fun dessert, try this no-fuss recipe for Mini Sugar Cookie Cups with Easy Lemon Curd. They will brighten your winter, for sure.
- 1/2 cup butter at room temperature
- 1 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 egg
- 1/4 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose baking flour
- Nonstick cooking spray
- 1/2 cup fresh lemon juice (2 lemons)
- 1/2 cup sugar
- 2 large egg yolks
- 2 large eggs
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cubed
- Preheat the oven to 375 degrees F. Spray 2 mini muffin tins, making sure to thoroughly coat the wells. Set aside.
- Cream the butter with a mixer for about 1 minute.
- Combine the sugar, baking soda, and cream of tartar in a small bowl, and whisk.
- Add the dry sugar mixture to the butter, and blend for about 1 minute. Add the egg and vanilla and blend until smooth.
- Add the flour to the mixture, a little at a time, and blend until the flour is incorporated.
- Roll the dough into small balls, about 2 inches in diameter. Use enough dough so the balls reach just the top of the muffin tin well.
- Bake for 8-10 minutes or until lightly golden. Remove from the oven and after about 15 seconds, use something from your kitchen that’s smaller in diameter than the muffin tin well. I used the top end of a pestle, but you might also be able to use the back of a teaspoon. Make an indentation in the cookie to form a cup, ensuring there is a big of an edge around the top portion.
- Let the cups cool in the muffin tins before trying to remove them.
- You’ll need a strainer and a bowl handy. Set them off to the side.
- Add the lemon juice, sugar, eggs and egg yolks, and salt to a medium-sized pan. Whisk to combine.
- Add the butter to the pan and turn the heat to low. Whisk constantly until the butter is melted.
- Increase the heat to medium and continue to whisk constantly until the mixture thickens. Use a spoon to pick up some of the mixture. When it falls back into the mixture and the mixture holds its shape, it is finished cooking.
- Stain the mixture into the bowl. Allow the mixture to cool before using it. If you’re not using it right away, store it in the refrigerator.
- When you’re ready to fill the cookie cups, transfer the lemon curd to a pastry bag or a baggie with the tip of one of the corners cut off.
- Pipe the mixture into the cookies cups and serve.
The lemon curd recipe used here is from David Lebovitz, as indicated in the post.