Go Back
–+ servings
Lemon Cream Pie Cookie Cups

Irresistibly Indulgent Lemon Cream Pie Cookie Cups Recipe

These Lemon Cream Pie Cookie Cups are a delightful twist on a classic dessert, combining tart lemon filling with a buttery cookie base.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cookie cups
Course: Weight Loss Recipes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup all-purpose flour ensures the perfect texture for the cookie cups.
  • ½ cup unsalted butter, softened brings richness; make sure it’s at room temperature for easy mixing.
  • ¼ cup granulated sugar sweetens the cookie base just right.
  • ¼ teaspoon salt balances the sweetness for a well-rounded flavor.
  • ½ teaspoon vanilla extract adds warmth and depth to the cookie dough.
For the Lemon Cream Filling
  • 1 cup heavy cream whips up beautifully to create a light, airy filling.
  • ½ cup powdered sugar ensures a sweet and smooth cream texture.
  • ¼ cup lemon juice the star ingredient; brightens the filling with zesty flavor.
  • 1 teaspoon vanilla extract enhances the flavor of the lemon.

Equipment

  • mixing bowl
  • Muffin tin
  • Hand mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Gather all your ingredients for the Lemon Cream Pie Cookie Cups, ensuring the unsalted butter is softened to room temperature.
  2. Cream together the softened butter and granulated sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
  3. Gradually mix in the all-purpose flour and salt until the mixture forms a soft and slightly sticky dough.
  4. Grease a muffin tin and press small portions of the cookie dough into each cup to create small cups.
  5. Bake the cookie cups in a preheated oven at 350°F (175°C) for 12-15 minutes until golden brown.
  6. Allow the cookie cups to cool in the tin for about 10 minutes before transferring to a wire rack.
  7. Whip the heavy cream in a clean mixing bowl until soft peaks form, about 3-4 minutes.
  8. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract, whipping until stiff peaks form.
  9. Spoon the lemon cream filling into each cooled cookie cup, ensuring an even distribution.
  10. Chill the filled cookie cups in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cookie cupCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature butter, avoid overmixing the dough, and refrigerate before serving for enhanced flavor.

Tried this recipe?

Let us know how it was!