Lemon Buttercups Recipes

LEMON BUTTERCUPS

Steps:

• In a mixer fitted with a paddle, mix the flour and salt in a large bowl. Add the butter and mix the ingredients together into a sandy, crumbly mixture. In a bowl, combine the sour cream and egg yolk until very smooth. Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight.
• In a mixing bowl with a whisk attachment, cream the cream cheese. Add the egg, powdered sugar, vanilla and lemon zest.
• On a work surface thickly dusted with powdered sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife, cut into 3-inch squares. Place a teaspoon of cream cheese filling in the center of each square. Lift up 1 square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the four corners become the points of the petals. The cookie will look like an opening flower. Place the cookie in a cup of a mini muffin pan. Repeat with the remaining squares and refrigerate for 30 minutes.
• Preheat the oven to 375°. Bake the lemon buttercups until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.

LEMON CUPS

Steps:

• Preheat oven to 350°F.
• Grease eight (6 ounce) custard cups; set aside.
• In a large bowl, beat sugar, flour and butter/margarine.
• Add lemon peel and lemon juice; set aside.
• In a small bowl, mix egg yolks and milk.
• Add to cream mixture and stir.
• Fold in egg whites.
• Pour into cups.
• Place in baking pan and add one inch of water to pan.
• Bake for 35 to 40 minutes or until golden.

LEMON BAR COOKIE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Spray a mini muffin tin with nonstick cooking spray.
• In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
• In a large mixing bowl, cream together butter and sugar until fluffy.
• Beat in egg and vanilla.
• Gradually beat in dry ingredients until combined.
• Roll into 1" sized balls and place in muffin tin.
• Bake for 8-10 minutes or until golden brown.
• Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
• To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
• Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
• Add lemon juice and mix until combined, there will still be some lumps.
• Pour filling mixture into a saucepan over medium heat.
• Whisk constantly for 5 minutes, or until smooth and thickened.
• Remove lemon curd from heat and let cool for 2-3 minutes.
• Carefully spoon a teaspoon of lemon curd into each cookie cup.
• Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
• Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.