The Lemon Curd recipe makes more than you’ll need for the cookies. But it will keep in the refrigerator for a week, or it freezes well and will keep in the freezer for 2 months. I made a double batch of lemon curd and plan to make mini lemon pies next week.
If you haven’t tried this one yet, you really should. It’s one of my all time favorites too.
These Lemon Bar Cookie Cups are easy to make, and easier to serve than lemon bars. If you’re a lemon bar lover, you’ll love this cookie cup version.
1 3/4 cups all purpose flour*
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda*
1/2 teaspoon cream of tartar
1/2 cup butter, softened
1/2 cup sugar*
1/2 cup confectioners’ sugar (powdered sugar)
1/2 cup canola oil
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
3/4 cup lemon curd (recipe below)
powdered sugar for decorating, optional
6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest
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