Lime Tarts Cookie Cups
These Lime Tarts Cookie Cups are a delightful blend of zesty lime curd and buttery cookie cups—perfectly sweet and tangy for any occasion!
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Muffin Tin
- Measuring cups and spoons
- Baking parchment
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 2 cups all-purpose flour
- 1 cup lime curd
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookie cups bake evenly.
- In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer or a whisk, beat them together until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
- In a separate bowl, whisk together the baking soda, salt, cream of tartar, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Scoop about 1.5 tablespoons of dough into each cup of your muffin tin. Use your fingers or the back of a spoon to press the dough into the bottom and up the sides, creating a small cup shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
- Once baked, remove the cookie cups from the oven and let them cool in the tin for about 5 minutes. Carefully transfer them to a cooling rack. Once cooled, fill each cookie cup with lime curd, using a spoon or piping bag for neatness.
Notes
- Ensure your butter is softened but not melted for the best cookie cup texture.
- Let cookie cups cool completely before filling to prevent curd melting.
- Use almond or coconut flour and sugar substitutes for a low-carb/keto version.
- Garnish with whipped cream or lime zest for an extra special touch.
- Store leftover cookie cups in an airtight container in the fridge for 3-4 days; fill just before serving.