Soft sugar cookie cups filled with smooth homemade lemon curd. Bright, sweet, and perfectly bite-sized.

Scale

1 cup butter, room temperature

2 cups sugar

2 tablespoons lemon zest

2 large eggs, room temperature

2 teaspoons vanilla extract

3/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3 cups all-purpose flour

1 cup lemon juice

3 egg yolks

1 cup sugar

1½ tablespoon corn starch

2 tablespoons lemon zest

1/4 cup butter, cold and cubed

1. Preheat oven to 350 degrees F.

2. Cream butter, sugar, and lemon zest until light and fluffy.

3. Add eggs one at a time, then mix in vanilla and salt.

4. Whisk baking powder, baking soda, and flour. Combine with wet mixture.

5. Form 1-inch balls, press into mini muffin tin to create cups.

6. Bake 7-8 minutes until lightly golden. Cool completely.

7. Blend lemon juice, egg yolks, sugar, cornstarch, and zest.

8. Cook mixture on medium heat, stirring until thickened.

9. Whisk in cold butter until smooth.

10. Fill cookie cups with lemon curd and refrigerate until set.

Refrigerate until chilled for best texture.

Dust with powdered sugar before serving if desired.