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#1 Natural Cookie Dough Brand in the U.S.*

Bite into Breakfast Bliss with our new Breakfast Biscuits, available in select stores and Amazon.

Take $1.00 OFF Sweet Loren's Cookie Dough at a store near you.

When life hands you lemons, make lemon bar cookie cups. 

All you need are a few simple ingredients, including our Sugar Cookie Dough to bring this beautiful and delicious dessert to life. Follow these easy steps listed below.

Prep Time: 30 Minutes

cook Time: 8 Minutes

Total Time: 3 Hours

yield: 24 Servings


  • 1 package Sweet Loren’s Sugar Cookie Dough
  • 1 cup lemon curd (homemade or store-bought)
  • ¾ cup whipped cream (can use dairy whipped cream or coconut whipped cream
  • Zest of 1 lemon


step 1 Preheat oven to 325F and thaw cookie dough at room temperature so it becomes soft to touch.

step 2 Fill the 24-count mini cupcake pan(s) with mini muffin liners. You can skip this step if using a silicone pan.

step 3 Break each cookie portion into 2 pieces and press one piece into the bottom and sides of each muffin tin. Repeat with remaining cookie dough until all 24 muffin spaces are filled with dough.

step 4 Bake for 6-8 minutes until cookies have risen and edges are lightly golden.

step 5 Cool pan for at least 25 minutes. If the sides of each cookie aren’t flat, press down lightly with the back of a spoon.

step 6 Spoon 1 heaping tablespoon of lemon curd into each mini cupcake cavity. Refrigerate the lemon cookie cups for at least 2 hours. 

step 7  Pop each lemon cookie cups out of the pan. Top the mini lemon cup with a dollop of whipped cream and lemon zest before serving. Enjoy!


used in this recipe

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