Lemon Bar Cookie Cups

I are on a serious lemon kick currently that it’s formally spring!  I created our superb lemon bars last week and have been dreaming of them ever since! a couple of years past, I created these Cream crammed cooky Cups and thought they might be therefore sensible with a preserve filling.  These lemon crammed cooky cups square measure excellent for parties or showers!

I started with a homemade  cooky crust for every cookie cup.  If you're short on time, a roll of pre-made cooky dough would work fine for this recipe! once the cookie cups start up of the kitchen appliance, press the center in with the backside of a spoon whereas they're heat. 

I flat-topped the cookie cups off with some contemporary lemon peel and allow them to started a bit additional within the fridge!  The trick to obtaining these lemon crammed cookie cups out of the pan is by running a table knife on the sting of every cookie cup and simply sound them out!  Don’t use a spoon to undertake and acquire them out as a result of it's too rounded and can dent within the sides of the cookie cup…. I speak from expertise haha!

INGREDIENTS

Cookies:

• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter (softened)
• 1 1/4 cups sugar
• 1 egg
• 1 teaspoon vanilla
• Lemon curd filling:
• 6 Tablespoons butter (softened)
• 1 cup sugar
• 2 eggs
• 2 egg yolks
• 2/3 cup lemon juice

Topping:

• 1 lemon (zest)
• 2 Tablespoons powdered sugar (for garnish)

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Spray a mini muffin tin with nonstick cooking spray.
3. In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
4. In a large mixing bowl, cream together butter and sugar until fluffy.
5. Beat in egg and vanilla.
6. Gradually beat in dry ingredients until combined.
7. Roll into 1" sized balls and place in muffin tin.
8. Bake for 8-10 minutes or until golden brown.
9. Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
10. To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
11. Mix in eggs and egg yolks and beat until well combined.
12. Add lemon juice and mix until combined, there will still be some lumps.
13. Pour filling mixture into a saucepan over medium heat.
14. Whisk constantly for 5 minutes, or until smooth and thickened.
15. Remove lemon curd from heat and let cool for 2-3 minutes.
16. Carefully spoon a teaspoon of lemon curd into each cookie cup.
17. Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
18. Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.

Based on the recipe from HERE