Name: Lemon Curd and Sour Cream Mini-Desserts in Sugar Cookie Cups
Prep time: 20 min
Cook time: 13 min
Total time: 153 min
Ingredients: 1 1/2 cups sifted powdered sugar; 1 cup butter (room temperature); 1 egg; 1 tsp vanilla; 1/2 tsp lemon flavor or 1/8 tsp lemon oil; 2 1/2 cups sifted flour; 1 tsp. baking soda; 1 tsp cream of tartar; 1/4-1/2 tsp salt; 1/2 cup sour cream; 2 tbsp sugar; 1/2 tsp vanilla; 1 Container Joe's lemon curd

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These delicious lemon curd and sour cream mini desserts in sugar cookie cups are semi-homemade, and they are a delight. In a pinch, these can be really quick and easy to make if you buy store-bought sugar cookie dough as well, but in my opinion, you can’t beat the taste and price of homemade dough.

Want another tasty lemon dessert? Try my beautiful lemon tartlet recipe.

These lemon desserts were made for one of my best friends’ daughters. This girl is like a daughter to me, also, since I was her youth group leader. For her wedding, we made a couple of thousand mini-desserts. Check out the results here.

These were a hit, and since each recipe batch made almost 50, it wasn’t too hard to bang out a couple hundred of them.

I think you’ll appreciate having this tasty lemon dessert cup recipe in your repetoire.

Homemade or Semi-homemade?

Let’s face it, sometimes you need a dessert that is quick. Some people don’t love to bake, so making something semi-homemade feels more foolproof.

This tasty lemon dessert with a sugar cookie shell and sour cream filling can be made easily and quickly with store-bought ingredients. It becomes semi-homemade when you buy cookie dough and lemon curd from the store. See varying cooking times for this homemade vs. semi-homemade dessert.

Alternatively, some people love baking. They also love the cost and taste of things made from scratch.

For this recipe, I meet you in the middle. I love the lemon curd found at Trader Joe’s, and I find the price comparable to making homemade lemon curd, especially with the price of eggs these days. This recipe could always be made completely homemade with lemon curd like the one found here.

What’s in this Lemon Curd and Sour Cream Mini-Dessert?

Lemon Curd – Lemon zest, sugar, egg yolk, lemon juice, butter
Sugar Cookie Dough – powdered sugar, butter, egg, vanilla, lemon flavor, flour, baking soda, cream of tartar, salt
Sour Cream Filling – sour cream, sugar, vanilla

If you are using my homemade sugar cookie dough, you will bake them at 350 for 13-15 minutes. If you are using store-bought sugar cookie dough, you will bake them at 350 for 11-13 minutes.

In terms of yield, my homemade sugar cookie recipe makes about 44 cookie cups. A store-bought sugar cookie dough only yields 24 cookie cups. Therefore, to pair the amount of sour cream mixture and lemon curd in this recipe, purchase two sugar cookie packages at the store if you go that route.

How to Store Lemon Curd Mini-Dessert Cups

Refrigerate these cookie cups with lemon curd in an airtight container in the refrigerator for up to a week.

Freezing worked for me. Chat GPT says you can freeze sour cream, but it could possibly change its texture after thawing. That is not what I experienced.

What is that tool above and in your video (see video under recipe card)?

This post contains Amazon affiliate links. Anything you purchase through these links goes to support the free resources I provide at Meaningful Mama. Thank you for your support.

My husband recently found me my new favorite tool for mini-desserts: the Tart Tamper set. This comes in a set of 3 for varying-sized desserts. Game changer! This tool made this task so easy! Want to make it now and haven’t ordered one yet? A deep tablespoon measuring spoon works as well, but just not quite as well.

Lemon Curd and Sour Cream Mini-Desserts in Sugar Cookie Cups

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Prep Time 20

Cook Time 13

Resting Time 2

Total Time 2 33

Course Dessert

Cuisine Baking

Servings 44 cookie cups

Ingredients

1 1/2 cups sifted powdered sugar
1 cup butter room temperature
1 egg
1 tsp vanilla
1/2 tsp lemon flavor or 1/8 tsp lemon oil
2 1/2 cups sifted flour
1 tsp. baking soda
1 tsp cream of tartar
1/4-1/2 tsp salt
1/2 cup sour cream
2 tbsp sugar
1/2 tsp vanilla
1 Container Joe’s lemon curd

Instructions

Cream together powdered sugar and butter until fully combined.
Add egg, vanilla, lemon flavor, and mix well.
In a separate bowl, stir together flour, baking soda, cream of tartar, and salt.
Combine wet and dry ingredients, mixing with paddle attachment until fully incorporated.
Roll 1 into Tbsp-sized balls. Layer your cookie dough balls in a ziplock bag or Tupperware container. Refrigerate for 2-20 hours.
Spray non-stick spray in mini muffin tins.
Add one dough ball to each individual tin.
Bake at 350 for 13-15 minutes. If using store bought cookie dough, it will be closer to 11-13 minutes.
Once removed from the oven, immediately press down with your tamper set or with a Tbsp measuring spoon to form the cup.
Allow to cool and then carefully remove sugar cookie cups, using a thin knife if necessary.
Whisk together sour cream, sugar, and vanilla.
Spoon one teaspoon of the sour cream mixture into the sugar cookie cups.
On top of the sour cream mixture add about 1 Tablespoon lemon curd. I like to squeeze mine out of a pastry bag.
Dust with powdered sugar immediately before serving.
Note: Homemade cookie dough can be replaced with store bought cookie dough. Reversely, store bought lemon curd can be replaced with homemade lemon curd.

Notes

Note: Store-bought cookie dough and store-bought lemon curd will greatly reduce your time and effort. You can roll and use the dough straight from the refrigerated package.

Keyword lemon, mini-dessert