Blueberry Lemon Cookie Cups, a Sweet and Tart Summertime Treat

Blueberry Lemon Cookie Cups, a Sweet and Tart Summertime Treat

Disclaimer: This recipe for blueberry lemon cookie cups is labor intensive. An act of love. A recipe with many steps that seriously pays off in the end.

We wanted to give that disclaimer so that once you started, you didn't think to yourself, "WHY CURD WHY?" But after biting into that first cookie, you'll understand why.

Firstly, the curd. What is curd and why does the word curd get more weird the more you say it? Curd by definition is the curdling of milk through an acidic compound, such as citric acid or vinegar. That's why so many curds use a citrus fruit, to activate the dairy into curdling. However, sweet fruit curds don't use straight milk. They use butter and a thickening substance like egg yolk and corn starch to make a custard-like consistency. Through the cooking process, the curdled butter smooths and melts out thanks to the butter fat, resulting in a smooth and creamy curd.

We promise, though the definition of curd can be curdling (ha), fruit curds are the stuff of magic.

Now onto the recipe. As we said, the process to make these blueberry lemon cookie cups may seem like a lot of work. If you split this between two days, one day to make the curd and the next to bake and assemble the cookies, it will seem much easier.

To make the curd, simmer blueberries with lemon zest until the blueberries pop. You can mash the blueberries gently to kind of help them along. Once simmered and juicy, strain the puree mixture through a fine mesh strainer. In a separate bowl, cream the butter and sugar together. Then add eggs and egg yolks one at a time. Add the remaining ingredients, blueberry puree, and mix well. It will look like this. Don't freak out!

Remember, the curd must curdle to become a curd. Say that three times fast.

Once the curd is cooked and jarred, allow it to cool then stick it in the refrigerator to firm up. You want it to be at a custard-like consistency to fill the cookie cups and not spill out with every bite.

Preparing the cookies is easy. Grab a 24-count mini muffin pan and fill them to the top with cookie dough. The easiest way to do this is with a small cookie scoop! You want it level and filled completely. Press the dough down into the tin. Then once the cookies bake, press the center of the cookie with a small pestle from a mortar & pestle set. This keeps the press uniform in size. You want your dough to be soft in the center, but make sure you leave the cookie cups in the tin for at least 5 more minutes to set. Then remove them carefully and place on a cooling rack.


With the components prepared, it's time to assemble! Fill a pastry bag with the blueberry lemon curd and fill each little cookie cup. Top with a garnish like fresh blueberries or candied lemon slices for added pizzazz (though not necessary). You can keep these in the refrigerator for up to two days in an airtight container or serve them immediately.

Trust us, though these Blueberry Lemon Cookie Cups take some time, preparation, and steps, it's one of the best and most refreshing summertime cookies out there. You'll have no regrets! Just get someone else to do the clean up.

Blueberry Lemon Cookie Cups, a Sweet and Tart Summertime Treat


Blueberry lemon cookie cups are filled with a blueberry lemon curd inside a soft and chewy lemon sugar cookie cup. These cookies are perfect for summertime tea parties and gatherings!


Blueberry Lemon Curd Filling

  • 2cups fresh or frozen blueberries
  • zest from 3 lemonsfinely grated
  • 1tbsp water
  • 1stick butter room temperature
  • 1-1/4cup sugar
  • 2large eggs
  • 3large egg yolks
  • 1/2cup fresh lemon juice 3 lemons
  • 1/8tsp salt
  • 3tsp corn starch

Lemon Sugar Cookie Cups

  • 1cup butter cold and cut into cubes
  • 2cups sugar
  • 2eggs
  • 1tsp vanilla extract
  • 1-1/2tbsp fresh lemon juice
  • 1tbsp lemon zest
  • 3cups flour
  • 1-1/4 tspbaking powder
  • 1/4tsp baking soda
  • 1/2tsp salt
  • 2drops yellow food coloring


Blueberry Lemon Curd Filling

  1. Add blueberries, zest, and water to medium saucepan and set over medium-high heat.Bring to boil, then lower to simmer until blueberries soften and burst. Help it along by stirring and mashing berries that are ready. Strain into a bowl with fine mesh sieve, pressing pulp through. Make sure to scrape the outside of the sieve for puree as well. Allow to cool.
  2. In a large bowl, beat butter and sugar until fluffy (2 minutes). Add eggs and egg yolks one at a time, beating until incorporated. On low, mix in lemon juice, blueberry puree, salt, and cornstarch. It will look curdled and weird, but will smooth out once it heats up.
  3. Put mixture back into sauce pan and cook on medium-low heat, stirring constantly until thickened. This will take anywhere between 10-20 minutes.
  4. Remove from the heat and strain into a bowl through fine mesh sieve. Add curd to jarsand let come to room temperature. Cool in refrigerator until ready to fill cookie cups.

For the Lemon Sugar Cookie Cups

  1. Preheat oven to 350°F. Grease a 24-count mini-muffin pan.
  2. In a large bowl, cream together butter and sugar for 4 minutes. Add eggs, vanilla, lemon juice, and zest. Stir to combine.
  3. Stir in flour, baking powder, baking soda, and salt. Mix until just combined.
  4. Fill each of the 24 holes to the top with cookie dough. Press down to level. Bake for 13-15 minutes. Remove from the oven and press a hole in the center of each cookie using a small pestle or other rounded object.
  5. Let sit in muffin tin for at least 5 minutes. Remove from tin and place onto cooling rack. Cool completely.

For the Cookie Cups

  1. Using a pastry bag, fill each lemon cookie cup to the top with blueberry lemon curd. Top with blueberries or candied lemon pieces, whichever you prefer. These will keep in the refrigerator for a couple days in an airtight container or you can eat them immediately!

Recipe for curd via Nerds with Knives.
Recipe for cookies via Modern Honey.