Mini Lemon Shortbread Cookie Cups

Small lemon bars.

Mini Lemon Shortbread Cookie Cups
Mini Lemon Shortbread Cookie Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Crust:

  • 1 1/2

    cups flour

  • 8

    tablespoons cold butter

  • 1/4

    cup sugar

  • 2

    egg yolks

  • 3/4

    teaspoon vanilla

  • 1 1/2

    teaspoon lemon zest

  • 1/8

    teaspoon salt

  • For the Filling:

  • 2

    eggs

  • 3/4

    cup sugar

  • 1 1/2

    tablespoons flour

  • 1/8

    teaspoon salt

  • 1/3

    cup fresh lemon juice

  • 1/8

    cup whole milk

  • To Complete:

  • Confectioner’s sugar for dusting the tops

Directions

1. Using a food processor if possible (it will work best, but if you don’t have one, just use a mixer) process the flour and butter until they resemble course crumbs.  Add remaining ingredients and mix well.   2. Divide dough into 24 equal balls and place in greased mini muffin tins.  Push down on the bottom and sculpt the dough up the sides to the rim of the cup.  Bake in a 350 degree oven for 10-12 minutes, or until lightly golden.   3. Make filling – Cream together the eggs and the sugar. Add the remaining ingredients and mix until well blended and smooth. Fill each cup with filling until it reaches the rim of the cup. Lower oven temperature to 325 degrees.  Bake for 12-14 minutes or until set.  Let cool slightly. Remove cups from muffin tins and let cool completely.  Dust with confectioners’ sugar.

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