Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- zest of one lemon
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cubed cold butter and blend until coarse crumbs form.
- Press the mixture evenly into the bottoms of a greased mini muffin tin to form the cookie cups. Bake for 12-15 minutes or until lightly golden. Remove and cool.
- In a separate bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice until smooth. Mix in the 1/4 cup of flour and baking powder.
- Pour the lemon filling into the cooled cookie cups, filling each about 2/3 full.
- Bake for 15-18 minutes until the filling is set but still slightly jiggly. Allow to cool completely before serving.
Notes
- Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
- For best flavor, use fresh lemon juice and zest.
- Do not overbake; the filling should remain slightly jiggly.
- Dust with powdered sugar or garnish with lemon slices before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg