Lemon Buttercups
Brighten up your dessert table with these delightful Lemon Buttercups, a charming twist on classic lemon bars, baked to perfection in individual muffin cups! With a buttery, melt-in-your-mouth shortbread crust and a luscious, tangy lemon filling, these mini treats strike the perfect balance of sweet and zesty flavors. Made with freshly squeezed lemon juice and aromatic lemon zest, they deliver a burst of citrusy freshness in every bite. Ready in under an hour, this easy recipe is perfect for spring gatherings, afternoon tea, or simply satisfying your citrus cravings. Dusted with powdered sugar for an elegant finish, these Lemon Buttercups are as beautiful as they are delicious!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 50 grams powdered sugar
- 150 grams all-purpose flour
- 200 grams granulated sugar
- 3 pieces large eggs
- 80 ml fresh lemon juice
- 2 teaspoons lemon zest
- 15 grams all-purpose flour
- 15 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 12-cup muffin tin or line it with paper liners.
In a mixing bowl, cream together 113 grams of unsalted butter and 50 grams of powdered sugar until light and fluffy, using a hand mixer or stand mixer.
Gradually add 150 grams of all-purpose flour to the butter mixture and mix until the dough comes together.
Divide the dough evenly among the muffin cups, pressing it firmly into the bottoms to form the crust. Use a small spoon or your fingers to even it out.
Bake the crusts in the preheated oven for 10 minutes, until they are lightly golden. Remove from oven and set aside to cool slightly.
While the crusts are baking, prepare the lemon filling. In a medium-sized bowl, whisk together 200 grams of granulated sugar and 15 grams of all-purpose flour.
Add 3 large eggs to the sugar-flour mixture and whisk until smooth.
Stir in 80 ml of freshly squeezed lemon juice and 2 teaspoons of lemon zest, mixing until well combined.
Pour the lemon filling evenly over the partially baked crusts, filling each muffin cup almost to the top.
Bake for an additional 18-20 minutes, or until the filling is set and slightly firm to the touch.
Remove the Lemon Buttercups from the oven and allow them to cool completely in the muffin tin before carefully removing them.
Dust the tops with powdered sugar for a finishing touch before serving. Enjoy!
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 400.7 g | 146% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 266.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 146 mg | 11% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
