Lemon Sugar Cookie Cups
Homemade sugar cookie cups filled with lemon curd and garnished with powdered sugar or a fresh berry make the perfect bite-sized treat to serve at a party.
Ingredients
- 2 (16.5 oz) packages of sugar cookie dough or homemade sugar cookie dough
- 1 (10.5 oz) jar prepared lemon curd or homemade lemon curd
- 1 pint fresh blueberries or raspberries for garnish, optional
Instructions
- Preheat the oven to 350°F.
- Spray a mini muffin pan with cooking spray. Slice a 1/4-inch piece of dough off the sugar cookie log and shape it into a ball. Place one ball of dough in each well of the pan. Gently press the dough into place to form the cup.
- Bake the cookie cups for 6 minutes. Remove the pan from the oven and tap it on the top of the stove to deflate the cookies as they rise. Return the pan to the oven and bake for another 5 - 7 minutes or until the cookies are gently golden brown on the edges. Tap the pan again when you bring them out to rest.
- Let the cookie cups cool in the pan for 5 minutes. Then gently remove them and place on a wire rack to cool completely.
- Spoon the lemon curd into each cookie cup and garnish with a fresh berry as desired.
- The lemon tarts can be kept in the fridge until serving but are best the day you fill them. If you want to prep them ahead, you can bake the cookie cups and keep them at room temperature for up to 24 hours without the filling.
