Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup granulated sugar
4 large egg yolks
1/2 cup fresh lemon juice
2 tablespoons lemon zest
1 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons water (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with paper liners
Combine 2 cups flour, butter, 1/2 cup sugar, and 1/4 tsp salt in a bowl
Mix until crumbly dough forms; press into each muffin cup
Bake for 10-12 minutes until golden
Whisk egg yolks, 1/2 cup lemon juice, 2 tbsp zest, 1 cup powdered sugar, and vanilla until smooth
Simmer gently for 5 minutes until curd thickens
Let cool, then fill each cookie cup with curd using a small spoon
Dust tops with powdered sugar before serving
Notes
Use fresh lemons for maximum citrus flavor
Test dough consistency: should hold shape but not be raw
If curd is too thick, add 1-2 tsp water to loosen
Store sealed at room temperature for up to 2 days
- Prep Time: 15
- Cook Time: 12
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg