You might scroll past lemon desserts thinking you’ve seen them all. But let me say this—these lemon cookie cups are not a lemon bar, not a tart, and definitely not just another cookie. They’re structured like tiny edible gift boxes: crisp, buttery shells hold creamy white chocolate ganache and tart lemon curd. You get snap, melt, and zing in one bite.
I make them for gatherings where I want people to pause after the first bite. And they always do.
You’ll learn how to bake the cookie cups in metal molds for a clean, polished look. I’ll walk you through layering the ganache and curd for a balanced bite—nothing too sweet, nothing too sharp. If you’ve ever wanted a bakery-style finish at home, this is your recipe. The best part? You can make them ahead and they travel well.
Why These Lemon Cookie Cups Hit Different
These are not your average thumbprints or piped shortbread rounds. Baking in metal molds changes the texture. You get a crisp outer shell with smooth, defined sides that hold their shape. It’s the difference between homemade and professional—but still easy to pull off.
The layering also matters. The ganache acts like a soft seal under the curd, keeping the cookie from going soggy. I learned that the hard way after my first batch softened too much by day two. The white chocolate also balances the lemon’s acidity, especially if you’re using freshly squeezed juice.
I once brought a box of these to a baby shower, tucked into yellow striped liners. Someone asked where I bought them. That’s the moment I knew they worked.
The Cookie Shell Starts with Soft Butter and Confidence
Begin by creaming the butter and sugar until pale and fluffy. Don’t rush this part. It builds the structure. Add your egg and vanilla next, letting the mixture turn glossy. In another bowl, stir together your flour, baking powder, and salt.
Combine both mixtures and you’ll have a soft dough, easy to press into molds. Don’t overmix, or the shells will bake up tough. And don’t worry if they puff slightly during baking—you can gently press the centers down with a spoon while still warm. That little trick saves the shape.
White Chocolate Ganache Gives These Cups a Soft Center
Use a good white chocolate here. Not chips. Not candy coating. Chop it up and pour hot cream over the pieces. Let it sit for a moment before stirring. You’ll get a silky ganache that sets just enough to hold shape, but stays creamy in the mouth.
Spoon or pipe the ganache halfway into the cooled cookie shells. Then chill. That twenty-minute rest in the fridge makes the next step—lemon curd—so much easier. You don’t want the layers to swirl together.
Lemon Curd Brings It All Together
I make my curd from lemon juice, zest, yolks, sugar, and butter. Cook it slowly over medium heat, stirring constantly. You’ll know it’s ready when it coats the back of a spoon. This curd cools quickly, and once it does, you can spoon it on top of the ganache.
Some recipes add cornstarch, but I find the yolks give enough body. And the flavor stays clean. You’ll taste sunshine and citrus—not starch.
I’ve stored the curd in the fridge for up to a week. It also freezes well if you want to prep ahead.
Tips for Serving and Storing Lemon Ganache Cookie Cups
Serve them in paper cupcake liners for an elegant touch and easier handling. I place each one in a mini liner after unmolding. It makes them feel gift-ready—no sticky fingers or crumbs.
Store them in an airtight container in the fridge for up to 4 days. The shells hold up well thanks to the ganache barrier. If you’re transporting them, use a shallow container and layer parchment between each row.
I’ve also made these a day ahead for birthdays and picnics. They actually taste better after resting overnight in the fridge.
Why I Keep Baking These Lemon Cookie Cups
I return to these lemon cookie cups every spring and summer. There’s something about the combination of tart lemon, smooth ganache, and the crisp cookie shell that keeps people asking for more.
My niece calls them “lemon cupcakes without the cake,” which is a pretty accurate description. And whenever I pack them in striped boxes for friends, I write the label in soft pencil: Lemon Cookie Cups—yes, with white chocolate ganache too.
✨ Save this recipe to your Lemon Dessert board so you don’t lose it! ✨
Let me know in the comments how yours turned out—or if you have a trick of your own to share. I’d love to hear if you used Meyer lemons or swapped in raspberry curd. We’re here to learn from each other.
More Summer Lemon Recipes You Might Like:
🟡 Lemon Poppyseed Mini Bundt Cakes
Lemon Cookie Cups Recipe
These lemon cookie cups combine crisp, buttery cookie shells with a layer of smooth white chocolate ganache and a topping of fresh, tangy lemon curd. Baking them in metal molds gives them a polished shape, and transferring them to paper liners adds an elegant finish that's great for gifting or events.
Ingredients
- FOR THE COOKIE CUP SHELLS
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- FOR THE WHITE CHOCOLATE GANACHE
- 6 oz (170g) high-quality white chocolate, chopped
- 1/4 cup (60ml) heavy cream
- FOR THE LEMON CURD
- 1/2 cup (120ml) fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup (150g) granulated sugar
- 3 large egg yolks
- 6 tablespoons (85g) unsalted butter, cubed
Instructions
- MAKE THE COOKIE DOUGH: In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft, uniform dough forms.
- PRESS INTO METAL MOLDS AND BAKE: Preheat the oven to 350°F (175°C). Lightly grease 24 small metal tart molds or metal baking cups. Roll about 1 tablespoon of dough into a ball and press it evenly into each mold, forming a well in the center. Place all molds on a baking sheet and bake for 10 to 12 minutes, or until the edges are golden. If the centers puff during baking, gently press them down with a small spoon while still warm. Allow the cookie cups to cool completely in the molds before gently removing them.
- TRANSFER TO PAPER LINERS: Once the cookie cups have cooled and been removed from the molds, place each one into a paper cupcake liner. This adds a clean presentation and makes them easier to serve and store.
- MAKE THE WHITE CHOCOLATE GANACHE: Heat the heavy cream in a small saucepan or microwave until just beginning to simmer. Pour it over the chopped white chocolate and let sit for 1 minute. Stir the mixture until smooth and fully melted. Spoon or pipe the ganache into each cookie cup, filling only halfway. Chill the cups for about 20 minutes, or until the ganache is firm.
- MAKE THE LEMON CURD: In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 6 to 8 minutes. Remove from heat and stir in the butter until fully melted and smooth. Let the curd cool slightly, then spoon or pipe it on top of the ganache layer. Chill again for 30 minutes, or until fully set.
Notes
Use high-quality white chocolate for the smoothest ganache texture. The lemon curd can be made ahead and stored in the refrigerator for up to one week. For added garnish, top each cup with a curl of lemon zest or a light dusting of powdered sugar before serving.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 288Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 67mgSodium 116mgCarbohydrates 36gFiber 1gSugar 25gProtein 5g
