Heading to a baby shower, a bake sale coming up, or need a quick dessert recipe for a party? You may just want to try this out.
Something that has become popular at various events are finger-sized foods. Some people want to feel like they can have a taste without the whole kitten caboodle of calories provided in a full serving. Then, there are some that love bite size snacks for the sheer fact that “mini” makes them feel like they aren’t eating as much. I unashamedly and proudly raise my hand for being the latter of those two descriptions. Psshh…Calorie Smalorie!! But, then I’ll complain about my muffin top being a more noticeable. ;-P
If you love lemon bars and are looking for something convenient and miniature this may be just what you’re looking for. I baked these for a church bake sale and not only were they really easy to make but they were fun to eat. I would know. I might have eaten a few (3)… some(4) or more… but whose counting anyway?
The first thing you need is sugar cookie dough. Now you can opt to make some dough from scratch or take the easy route and grab a pack of Nestle Toll House Sugar Cookie Dough. Any other day, I would’ve voted for a nice rolled sugar cookie recipe but time was not on my side. Plus, these are already cut into nice little cubes and taste great. It’s so much easier when you’re baking cookies and all you have to do is transfer the dough from the package to the cookie sheet and viola.
I cut each cube in half to fill my mini cupcake tins. However, if you are using regular size cupcake tins, the full cube of sugar cookie dough is perfect. Just flatten it and form it in the tin and bake according to directions.
Just a word of advice…Don’t worry if while it’s cooking that the dough rises and it looses its shape. I have to admit, I panicked a little when I saw it rise because I thought it was ruined. My extraordinarily intelligent self decided to bake these late at night with no other bake sale alternative. It wasn’t until I took it out of the oven and the dough cooled into a nicely formed cup that I was able to relax. My mind was already thinking about the closest grocery store bakery in town.
Cook the cookie dough long enough to be golden brown. It leaves the cookie firm but soft, which allows for a nice and chewy crust once the lemon curd is added in.
While your cookie cups are cooking, here’s everything else you’ll need to finish off this dessert.
- 3/4 cup lemon juice (3 or 4 lemons)
- Grate the peel of each lemon for zest
- 4 eggs (stirred)
- 2 cups of sugar
- Powder Sugar
Combine all ingredients (including the zest) in a large saucepan. Bring to a boil over medium heat, stirring constantly.
Boil and stir for 2 minutes. Pour into a container to cool.
After the curd was cool, I transferred it into a plastic bag, and cut one tip off to make it easy to fill each cookie without a big mess.
Lastly, stick the filled cookie cups into the refrigerator to allow the lemon curd to solidify some more. Sprinkling them with powder sugar is optional. In my case, I just so happen to forget that part. Don’t judge me. They were still delicious. It’s only used is to make it look pretty anyway. Oh who am I kidding. I sobbed a little on the inside.
You can choose to place them on a tray for easy serving but since I was heading to a bake sale, I carefully placed two lemon cookie cups in each snack size Ziploc bag and they were ready to sell. I enjoyed making these Easy Lemon Tarts for Any Occasion. I hope you do too!