Delicious buttery Sugar cookie cups baked to perfection and filled with silky smooth lemon curd.
These lemon curd cookies are like mini lemon tarts but with sugar cookies as its base. They are fun to bake, easy to grab and quick to make.
Today’s recipe is a kid-friendly dessert recipe that is simply delicious and it is one tasty recipe with lemon curd in them.
Lemon curd is super easy to make at home with simple ingredients and an additional bonus: no preservatives. It takes just 15 minutes including the prep work. It is the same time it would take for you to run to the store. So no excuses. I am confident you would make the best lemon curd with all the tips, tricks and very detailed instructions. If you have tried the lemon curd, let me know below in the comments with your experience. I would love to hear them.
In a nutshell
| Taste | Buttery cookies filled with a tangy zesty sweet lemony flavour. |
| Texture | Super tasty crisp cookie cup with a silky smooth lemon curd. |
| Level | The hardest part was removing the cookie cups from the muffin tray! |
| Occasion | Easy finger food for potlucks and kid-friendly parties. |
Tips to make super smooth lemon curd with egg yolks
- For the lemon curd, the only crucial step to remember is to make sure the eggs don’t scramble.
- The egg yolks should be whisked in a medium bowl, not in a small bowl. That’s because you need to add the lemon mixture into the yolks and whisk vigorously later.
- To combine the yolks to the lemon mixture, first, pour only half of the hot liquid into the yolks and simultaneously keep whisking to make sure eggs don’t scramble. When the yolks blend with the lemon liquid pour the yolk mixture back into the pan and continue stirring on medium-low.
- Keep boiling the lemon mixture until it thickens and coats the spatula. Keep in mind the lemon curd thickens even while cooling. So remove from heat as soon as the lemon curd coats the spatula.
- To make sure the bowl doesn’t move while whisking, either you call to your little helpers for help or you fold a kitchen towel into four and place the egg yolk bowl on it. Both ways would hold the bowl in place while you pour with one hand and whisk with the other.
- Continuously stir the lemon curd. That’s the secret for a smooth and silky texture.
- Before pouring the lemon curd into cookie cups strain the filling to remove any lumps in it.
How to shape the cookie for the lemon sugar cookie cups?
Before filling the muffin pan, butter it without fail. This step decides if your cookie cups will be removed in one piece or not.
To make this process easy, use an ice cream scoop to transfer the dough to the muffin pan. You can also use two spoons to transfer the dough. To do that, scoop the dough in one spoon and use the other to transfer the dough into the muffin holes.
To shape the cookie cups, use the bottom of a bottle with a height of at least one inch. This makes handling easy. It helps to measure and maintain uniformity in the depth of the cookie cups. I made one inch deep cups with the help of the bottle. It helps the cookie to have a thinner base and to cook the base perfectly.
Roll the bottom and sides of the bottle with flour and then give it a gentle tap on the counter to remove excess flour. Press it gently on the scooped dough to flatten it.
Then press and twist the bottle around the cup to get a broader well with a thinner base and sides. Do this for each cookie cup. Dust the bottle with flour when you start shaping each cup and when you feel the bottle sticking to the dough.
As soon as the cookie comes out of the oven, using the same bottle, reshape the cookie cups. Gently press the cups inward and towards the sides to make place for the filling. The cookies tend to expand while cooking. When they are fresh from the oven they are soft and pliable. But be very gentle or the cookie cups might crack.
Let the cookie cups cool completely. Now comes the hardest part, removing the cookie cups from the muffin pan.
It is very difficult to remove cups after filling them with lemon curd. So it is imperative to remove them before piping in the filling.
To remove the cookie cups, carefully press the inside of the cookies cups and slightly twist it a bit. It helps release the cookies. Keep rotating the tin and repeat this process. Cross your fingers and the cookie cup should come out.
Line a baking tray with parchment paper and arrange the cookie cups on them. Bake the cookie again with the lemon curd until just set.
How to fill sugar cookie cups using a piping bag?
Piping the lemon curd is not hard or time-consuming. In fact, it makes my work a lot neater and helps with the presentation.
I somehow thought these bags were used only in decorating but now they make a very handy kitchen tool. I didn’t use any decorating tips, just the bag. Try the Cookie drops and Almond coconut macaroons! Both recipes are easier with the piping bags.
To do the piping, take a tall glass and line it with a piping bag or a Ziploc bag. Once the sugar cookies are completely cooled and the lemon curd is warm enough, pour the filling into the bag. Make a small cut at the bottom of the bag and start filling the cookie cups.
How long do these delicious lemon cookie cups last?
These crisp cookie cups can be baked the previous day and filled with the tangy lemon curd the next day.
They can be stored in an airtight container at room temperature for up to 2 days.
Homemade lemon curd can be kept chilled in a clean dry jar for up to one week.
Once cookies are filled with lemon curd, they should be baked, cooled and then arranged in an airtight box. These lemon curd cookies can be chilled for up to a week.
Looking for other cookie recipes? Try out my favourites
Sugar cookie cups baked to perfection and filled with silky smooth lemon curd. For the cookie cups Preheat the oven to 160°C(320°F). Grease the muffin pan with butter on the base and sides. Beat the butter, sugar, honey and egg yolk until well combined. Add in the flour and salt. Stir well. Using an ice cream scooper, scoop the batter onto the buttered muffin tray. Use a bottle of at least one-inch height and one-inch diameter to make the cookie cups. Preferably plastic. Lightly dust the bottom and sides of the bottle with flour, so that it does not stick to the dough. With the help of the bottle, gently press the scooped dough to make wells of 1 inch deep. Bake in the oven for 15 minutes or until the sides turn light brown. Immediately remove the muffin pan from the oven and with the same bottle reshape the cookie cups. Gently press down the base inward and the sides outward to make enough place for the filling. Let the cookies rest in the muffin pan. For the lemon curd Prepare the lemon curd while the cookie cups are baking. In a medium-sized bowl, lightly whisk the egg yolks and set aside. In a heavy-bottomed pan, stir in the sugar, salt, cornflour and water until they are mixed thoroughly without any lumps. Gently heat the pan on low heat while stirring the mixture very often. Once the liquid starts to boil add in the lemon juice and lemon zest. When the mixture starts to boil again, add in the butter. Let the butter melt and blend into the lemon liquid. Taste the lemon mixture and check if the tanginess is to your liking. If not add another tablespoon to the mixture and stir. Remove from heat. Pour half the liquid into the egg yolk and whisk vigorously in order to make sure the egg does not scramble. Then pour the egg mixture back into the pan and heat on low, stirring continuously. Heat until the curd thickens and coats the spoon. Set aside until the lemon curd is warm and the cookie cups are completely cooled. To remove the cups from the pan, using your fingers gently press the sides of a cookie cup and give it a slight twist. Rotate the pan and repeat this process until the cookie cup loosens up. Be patient. Line a baking tray with parchment paper. Arrange the cookie cups on them. When the lemon curd is warm enough to handle, strain the curd to remove any lumps. Line a tall glass with a piping bag or a Ziploc bag. Pour the lemon curd into the bag. Snip the tip of the bag and start piping the lemon curd into the cups. Bake the cups with the lemon curd on the baking tray for 10 minutes or until the lemon curd is just set and the cups are a beautiful golden colour. Remove the lemon cookie cups from the oven and let it cool. Once cooled, arrange them in an airtight container and chill. The lemon curd cookies can be stored for up to a week when chilled. The cups can be made the previous day. They can be kept on the counter for up to 2 days without the lemon filling.Lemon Curd Cookie Cups
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