lemon sugar cookie cups

you are looking for the ultimate spring brunch dessert, you’ve found it. There is something so satisfying about the contrast of a buttery, shortbread-style cookie cup paired with a silky, puckeringly-tart lemon curd.

At Sweetly Measured, I’m always looking for that perfect “snap” in a grain-free crust, and this recipe delivers. The cookie base is sturdy enough to hold the curd but tender enough to melt in your mouth.

The Secret to Perfect Curd

The key to a silky curd is patience. You’ll be whisking over medium-low heat for about 15 minutes. It feels like a long time, but the moment that mixture thickens and coats the back of your spoon, you’ll know it was worth every second.

Lemon sugar cookie cups

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Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

  

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The Cookie Base:

• 1 1/2 cups Almond flour
• 1/2 cup Tapioca starch
• 2 tsp Baking powder
• 3 tbsp Full-fat coconut milk
• 2 tbsp Softened palm oil shortening, or refined coconut oil/butter
• 1/4 cup Maple syrup
• 1/4 cup Coconut, maple, or monk fruit sugar
• 1 tsp Vanilla extract

The Lemon Curd Filling:

• 1/4 cup Palm oil shortening, or refined coconut oil/butter
• 1/3 cup Maple syrup, or preferred granulated sweetener
• 1 tbsp Lemon zest
• 1/2 cup Fresh lemon juice, about 3 large lemons
• 3 Eggs
• 1 tsp Vanilla extract
• Optional: Powdered sugar for dusting

Instructions

 

• Make the Curd: In a medium non-stick saucepan, whisk together all curd ingredients. Cook over medium-low heat, stirring constantly. Do not let it boil, or the eggs will scramble! Whisk until the curd is thick enough to coat the back of a spoon (about 15 minutes). If needed, strain through a fine-mesh sieve, then chill in the fridge to set.
• Prep the Oven: Preheat to 350°F and line a cupcake tin with paper liners.
• Mix the Dough: In a large bowl, whisk your flours, sugar, and baking powder. Stir in the maple syrup, shortening, coconut milk, and vanilla until a soft dough forms.
• Shape: Use a cookie scoop to portion 10 dough balls into the liners. Press down to flatten them into discs.
• Bake: Bake for 12–15 minutes until the edges are just turning golden brown.
• The “Well”: While the cookies are still warm, use the back of a small spoon to press a “well” or indentation into the center of each cookie.
• Fill: Once the cookies have cooled completely, spoon your chilled lemon curd into the centers. Top with a dust of powdered sugar if you’re feeling fancy!

Author: Ali Jenkins

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