Serving: Dust with powdered sugar, add a dollop of whipped cream, or garnish with a twist of lemon zest for a beautiful presentation.
Storage: Store in an airtight container in the refrigerator for up to 5 days. These can also be frozen for up to 2 months; just thaw them in the fridge before serving.
Variants
Berry Lemon Cups: Add a fresh raspberry or blueberry on top of each cup for a fruity twist.
Coconut Lemon Cups: Sprinkle toasted coconut flakes over the filling for added texture and flavor.
Ginger-Lemon Cups: Add ½ teaspoon ground ginger to the cookie dough for a spicy kick.
FAQ
Q: Can I make these gluten-free?
A: Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend or almond flour for a nutty flavor.
Q: What if I don’t have fresh lemons?
A: While fresh lemons are best, you can use bottled lemon juice in a pinch, but the flavor won’t be as vibrant.
Q: Can I prepare these ahead of time?
A: Absolutely! The cookie cups and lemon filling can be made a day in advance. Assemble just before serving for the freshest taste.
These Lemon Bar Cookie Cups are the perfect combination of tangy, sweet, and buttery goodness—all in one bite-sized treat. Whether you’re entertaining or treating yourself, these little delights are guaranteed to please!
