Custard Cookie Cups

Custard Cookie Cups: A Delightful Bite of Heaven

I made mine Custard Cookie Cups Lemon flavored, but they can have any flavor you like:

If you love cookies, custard, and all things lemon, you’re in for a treat! These Custard Cookie Cups are the perfect fusion of buttery cookie dough and tangy lemon goodness. Imagine small, edible cookie cups with a zesty twist, filled with a luscious lemon custard and a hint of fresh lemon curd. Topped off with a dusting of powdered sugar and a garnish of fresh berries, these bite-sized desserts are as beautiful as they are delicious.

Why You’ll Love These Cookie Cups

• Zesty Flavor: The cookie dough is infused with lemon zest, giving it a citrusy kick that pairs perfectly with the creamy custard filling.
• Mini Masterpieces: Baked in mini muffin tins, these cookie cups are not only cute but also great for portion control, making them perfect for parties or afternoon tea.
• Versatile & Fun: Customize the fillings and toppings to suit your baking fantasy. From fruit curds to chocolate ganache, the possibilities are endless. But today, we’re keeping it all about the lemon!

Ingredients You’ll Need:

For the Cookie Cups: make 24 cookie cups

• 1 cup of powdered sugar
• 1 cup of unsalted butter
• 1 egg
• 1 egg yolk
• 1 1/2 tsp of vanilla extract
• 3 1/2 cups of all purpose flour (sifted)
• 1 tsp of lemon zest (only for lemon flavored cookie cups)
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1/3 cup of buttermilk (or yoghurt with milk)
• Powdered sugar (for dusting)
• Lemon Curd (only for lemon flavored cookie cups)

• Mini muffins pan
• Large bowl
• Medium bowl
• Measuring cups / spoons
• Electric mixer
• Rolling pin with spacer
• Cookie cutters
• Wire (cooling) rack
• Pastry bag / star tip
• Fine mesh strainer

For the Filling:

• ½ cup lemon curd (store-bought or homemade)
• Lemon custard (recipe below)

Toppings:

• Powdered sugar, for dusting
• Fresh berries (like raspberries, strawberries or blueberries, etc.) for garnish

Lemon Custard Recipe:

• 2 Cups of Heavy Whipping Cream
• 1 – 3.4 oz. Instant Pudding / Pie Filing (I used Lemon flavor)
• 2 Tbs of Powdered Sugar

Instructions:

1. Prepare the Cookie Cups:

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs, vanilla extract, and mix until combined.
• Add buttermilk – mix until combined.
• In medium bowl mix together dry ingredients: flour, lemon zest, baking soda, salt.
• Add dry ingredients to butter mixture.

• Roll the dough out on parchment paper, using rolling pin with spacer into 1/4-inch thickness.
• Cut out shapes using cookie cutter.
• Gently push them into the cups of a greased mini muffin pan, shaping them to form little cups using tart tamper.

• Bake about 8 minutes or until golden brown. Once out of the oven, gently press down the center of each cookie cup to maintain the “cup” shape. Allow them to cool before gently removing them from the muffin pan, and cool completely on cooling wire rack.

2. Make the Lemon Custard:

• Pour 2 cups of Heavy Whipping cream and 2 Tbs of powdered sugar into a medium bowl. Whip the mixture using handheld electric mixer until soft peaks form.
• Add 3.4 oz. of instant pudding / pie filling – continue to whip until hard peaks form.
• Place Custard filling into a pastry bag with star tip.

3. Assemble the Cookie Cups:

• Spoon and spread about 1 teaspoon of lemon curd into the bottom of each cookie cup to line it with extra citrusy flavor.
• Fill the rest of the cup with lemon custard using the piping bag.

• Lightly dust with powdered sugar and garnish with fresh berries of your choice for a pop of color and freshness.

Tips for Success:

• Chill the Dough: If the dough is too sticky, chilling it for 15 minutes will make it easier to shape.
• Press the Centers: While the cookie cups are still warm, use the tart tamper to carefully press down the center for a perfectly shaped cup.
• Mix and Match: Feel free to experiment with different flavors! Swap the lemon custard for vanilla, or the lemon curd for raspberry jam for a fun twist or make a chocolate cookie cups with chocolate custard. Use your imagination – you can’t go wrong!

Conclusion:

These Lemon Custard Cookie Cups are sure to become a crowd favorite. Their bright, fresh flavor combined with the buttery cookie base makes for an irresistible treat. Whether for a party, afternoon snack, or a light dessert, these are guaranteed to impress!

I recommend trying our traditional Crispy Rice Treats, trust me, you will be glad you did.

Enjoy!