These Sugar Cookie Cups with Lemon Curd are a perfect idea for summer recipes. Crunchy sugar cookie cups, tart and citrusy lemon curd, and light and creamy whipped cream give a winning combination of flavors that will be a show-stopper at any summer party.
It’s been awhile since I shared any new recipe on this blog, though I was trying to be more consistent, posting two recipes a week. But everyone needs a vacation, which for me is at a very beautiful place right next to the water, where I can recharge with more fresh ideas to share with you in the upcoming months.
Before vacation ends, I have a great recipe for you that I made a while ago and never had a chance to post. It is a perfect summer recipe that you can make to treat your family or friends during a summer party event. These refreshing mini Cookie Cups with Lemon Curd and creamy whipped cream are fun to make and are soooo delicious! Though I was always a fan of any lemon desserts, these particular lemon cookie cups are out of this world!
Ideally, I like to make and assemble Cookie Cups with Lemon Curd filling a day before and top them out with chilled whipped cream before serving. That allows me to focus on other important last minute preparations and entertaining the guests.
Please check my other summer recipes:
I usually start with preparing lemon curd filling. If you never made it before, you will be nicely surprised how easy it is to make. I think it is a necessity to have a good easy lemon curd recipe as you can use it in so many treats, like cake filling, cupcakes, lemon cups dessert, fruit tarts, lemon meringue pie cups, puff pastry, and so many other baking goodies.
While the lemon curd is chilling in the refrigerator, you can start to prepare the cookie cups. To make them, you can use a regular cookie dough from a store, or preferably, use my basic cookie cups recipe and make it from scratch, as it takes no time at all. To make cup shapes, it is easy to make these cookie cups using muffin tin. Scoop a tablespoon of the cookie dough in a muffin tin, and using your fingers, spread the dough creating a deep well. I also like to put muffin tins with premade cookie cups in the freezer for about 10 minutes, as it helps the dough to stay in shape and not spread too much while baking. However, if your cookie cups baked as regular mini muffins without a well, you can just carve small wells using a small knife.
To assemble these beautiful lemon cups, take completely cooled cookie cups and fill them with the chilled lemon curd, about 1 teaspoon each. Then top it off with some whipped cream. As an option, you can decorate these cookie cups with berries or mint leaves.