Cookie Cups with Lemon Curd

These Cookie Cups with Lemon Curd are a perfect idea for summer recipes. Crunchy 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.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: Cookie Cups

Calories: 156kcal

Author: Veronika's Kitchen

Ingredients

Ingredients for Lemon Curd:

4 large eggs
½ cup granulated sugar
¼ teaspoon salt
zest from 1 lemon
½ cup freshly squeezed lemon juice
½ cup unsalted butter, cut into small pieces

Ingredients for Cookie Cups:

2 ¼ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Ingredients for Whipped Cream:

½ cup heavy cream, cold
¼ cup powdered sugar
½ teaspoon vanilla extract

Instructions

How to make Lemon Curd:

In a medium saucepan, beat together eggs and granulated sugar, until smooth with a pale color. Add salt, lemon zest, and lemon juice and whisk it well.
Place the saucepan over medium heat and add chopped butter to the mixture. Constantly stirring, cook the mixture until butter is melted and the curd is thickened.
Bring the curd to a gentle simmer, then take it from the stove and strain it through a fine-mesh sieve into a bowl. Let the mixture cool off for about 10 minutes, then cover with plastic wrap and refrigerate for about 2 hours.

How to make Cookie Cups:

Preheat the oven to 350°F, spray 3 (12 counts) mini-muffins tins with cooking non-stick spray and set aside.
In a medium mixing bowl, sift together flour, baking soda, and salt. Set aside.
In a standing mixer, using a paddle attachment, cream together on a high speed butter and granulated sugar for about 3 minutes until light and fluffy. Add eggs and vanilla extract and mix again until well incorporated.
Add dry ingredients to the mixture until just combined.
Using an ice cream scoop (1 tablespoon size) scoop the dough into the mini-muffin tins. Using your fingers, spread the dough creating a deep well. Put the tins with dough in the freezer for 10 minutes before baking, so the dough won’t spread too much.
Bake at 350°F for about 12-15 minutes, or until edges are golden color and the dough is set in the middle. When the cookie cups are ready, take them out of the oven and let them sit on the counter in the muffin tins for about 10 minutes. Remove them to a wire rack to cool off completely.

How to make Whipped Cream:

In a standing mixer, using a whisk attachment, add cold heavy cream, powdered sugar, and vanilla extract. Beat the mixture on a high speed until stiff peaks, do not over beat.
Refrigerate until ready to use.

How to assemble Cookie Cups with Lemon Curd:

Using a teaspoon or a piping bag with a snipped tip, spoon (pipe) 1 teaspoon of the lemon curd in each cookie cup.
Using a piping tip, pipe the whipping cream on top of the lemon curd.
Optional: You can garnish it with berries or mint leaves.
Refrigerate in a covered container until ready to serve.

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