I love lemon bars, but they can be so messy to eat. I was trying to come up with a way to eat them without getting my hands all sticky, and these little cookie cups are the best way to solve this problem! They have the taste of a lemon bar, without the mess. To make them easy, I made the lemon curd in the microwave.
¾ cup lemon juice (preferably fresh, but bottled lemon juice works)
6 tbs butter, melted
Instructions
Cookies
Preheat oven to 375 degrees F.
Coat a mini muffin tin with butter or nonstick cooking spray
In a large mixing bowl cream butter and sugar together until fluffy. Beat in the egg and vanilla. Add in the flour, baking soda and baking powder and mix until combined.
Roll batter into 12 1" balls and push into the muffin tin.
Bake for 8-10 minutes or until golden brown.After taking the cookies out of the oven, immediately press the insides of the cookies down with the backside of a spoon to make a little cup for the filling to go into each cookie. Let the cookies cool completely.
Filling
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Add in lemon juice and butter.
Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon (usually 3-5 minutes total) Remove from the microwave. If the curd is overcooked, you can spoon out the bits of egg, or strain the liquid through a sieve.
Putting them together
Spoon about a teaspoon of lemon curd into each cookie to fill.
Refrigerate for at least 30 minutes, or until lemon curd has set. The easiest way to get the cookies out of the pan is to us a butter knife to pop them out of the pan. Sprinkle the cookies with powdered sugar if desired.