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These delightful lemon cream cookie cups offer the perfect balance of sweetness and citrus. The recipe transforms a classic lemon dessert into elegant individual servings, perfect for gatherings or family treats. The combination of buttery shortbread and silky lemon filling creates an unforgettable taste experience.
The smooth lemon filling is the star of these bite-sized treats. Proper timing while cooking the lemon curd ensures the perfect creamy consistency.
Key Ingredients Overview
- All-Purpose Flour (345g): Sift for lighter cookies. Quality flour ensures proper texture
- Unsalted Butter (230g for cookies, 85g for filling): Bring to room temperature 2 hours ahead for proper creaming
- Unwaxed Lemons: Choose organic for best zest flavor. Juice just before using
- Fresh Eggs (1 whole + 2 whole and 2 yolks for filling): Room temperature for best incorporation
- Sugar (250g for cookies, 200g for filling): Carefully balanced ratio for perfect sweetness
Preparation Method
- 1. Cookie Base Preparation
- Mix sifted flour with baking powder and baking soda. In a separate bowl, cream softened butter with sugar until light and fluffy, about 3-4 minutes with an electric mixer. Gently incorporate egg and vanilla, then gradually add dry ingredients. Dough should be pliable but not sticky.
- 2. Shaping and Baking
- Heat oven to 190°C. Shape walnut-sized dough balls and place in buttered mini-muffin tins. Makes approximately 24 cookies. Avoid overfilling molds as cookies will expand slightly. Bake 10-12 minutes until edges turn golden. Immediately press centers with back of teaspoon to create wells.
- 3. Lemon Filling
- While cookies cool, prepare lemon filling. Melt butter with sugar over medium heat. Whisk whole eggs, yolks and lemon juice in separate bowl. Gradually stream into pan while whisking constantly. Cook 10-15 minutes on low heat, stirring continuously until thickened.
A subtle orange zest addition enhances the citrus complexity of the filling.
Final Assembly
Cool lemon filling completely before piping into cookie cups. Use a piping bag for neat, professional filling. Dust with powdered sugar and garnish with fresh lemon zest.
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Storage Guide
Store filled cookies in airtight container in refrigerator up to 5 days. Let stand 15 minutes at room temperature before serving.
Seasonal Adaptations
Top with diced fresh strawberries in spring. Add finely minced candied ginger to filling for winter warmth.
These lemon cookie cups represent the perfect blend of classic technique and modern presentation. The recipe honors traditional pastry craftsmanship while offering an innovative twist on familiar flavors. Each batch serves as a reminder that precision and patience yield the finest results in baking.
Frequently Asked Questions
- → Can the parts be prepped ahead of time?
- Yes, the cookie bases can be made 2-3 days earlier, and the lemon cream can be prepared a day before.
- → What’s the best way to store these tarts?
- Keep them in an airtight container in the fridge for up to 3 days.
- → Are the cookie bases freezer-friendly?
- Absolutely, the bases freeze well. Just wait to add the cream until serving time.
- → How do I know the lemon cream is thickened enough?
- It should stick to the back of a spoon, and when you slide a finger through it, the mark should stay visible.
- → What can I do if the lemon cream ends up lumpy?
- While it’s still warm, strain it through a fine sieve to smooth out any lumps.