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Lemon Curd Cookie Cups

Lemon curd cookie cups with tender sugar cookie shells and a thick strained lemon curd filling. Each two-bite cup is topped with a whipped cream rosette, blueberries, and an optional edible flower for a bright, tangy bite.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

sugar cookie cups
  • 1.5 cup flour
  • 0.5 cup powdered sugar
  • 0.5 cup cold butter
  • 1 egg yolk
  • 1 tsp lemon zest
lemon curd
  • 4 egg yolk
  • 0.5 cup lemon juice
  • 0.5 cup sugar
  • 4 tbsp butter cubed
topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla
garnish
  • 1 fresh blueberries
  • 1 lemon zest curls
  • 1 edible flowers (pansy or viola)

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Bake sugar cookie cups
  1. Press sugar cookie dough into a 24-cup mini muffin tin and bake at 350°F for 12 minutes, until lightly set and just starting to turn golden at the edges. Remove to a rack and cool completely.
Make and chill lemon curd
  1. Whisk together egg yolks, lemon juice, and sugar, then cook over a double boiler until thick, 8–12 minutes while stirring. Strain the curd and cool completely.
Fill the cups
  1. Fill each cooled cookie cup generously with lemon curd, dividing it evenly across all shells.
Top and garnish
  1. Whip heavy cream with powdered sugar and vanilla until you can hold soft-stiff peaks, then pipe a rosette on each filled cup for a swirled peak effect.
  2. Add 2–3 fresh blueberries and a lemon zest curl on top of the whipped cream so the colors stay vivid.
  3. If using edible flowers, garnish each cup with 1 edible flower and keep the topping intact without wilting.
Serve
  1. Serve within 2 hours so the cookie shells stay tender and the whipped cream looks fresh.

Notes

Make cookie cups and lemon curd up to 1 day ahead; cool separately, then refrigerate in covered containers. Assemble maximum 2 hours before serving (whipped cream is best fresh). Freezing: do not freeze assembled cups; you can freeze baked cookie shells for up to 2 months and thaw before filling. Dietary swap: for a dairy-light option, use coconut whipped topping in place of heavy cream if you prefer, though texture may be softer.