Ingredients

Cookies:
2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup butter, softened
1 ¼  cups sugar
1 egg
1 tsp vanilla extract

1 teaspoon lemon zest
 

Lemon Curd Filling:
6 tbsp butter, softened
1 cup sugar
1 whole eggs and 2 yolks
2/3 cup lemon juice

1 1/2 tablespoons cornstarch

For topping:
Lemon zest form 1 lemon
2 tbsp powdered sugar (for garnish)

Instructions

Preheat the oven to 350 degrees.

Prepare the Cookie Dough: Start by mixing flour, baking soda and baking powder. Cream butter with sugar until fluffy, then add the egg and vanilla. Combine with dry ingredients to form dough.

Bake the cookie cups: shape dough into one-inch balls, place in a mini muffin tin, and bake for 7-10 minutes depending on your oven. (don’t make large balls). Immediately press the center to form cups and allow to cool. If using nonstick pan do not grease it.

Make the Lemon Curd: whisk the sugar, lemon juice and cornstarch. Beat eggs well then add to sugar mixture. Cook while stirring until thickened. Remove from heat and stir in the butter. Cover with Seran wrap and cool before adding to cookie cups.

Assemble: Fill each cookie cup with lemon curd, chill, then top with lemon zest and powdered sugar.