Go Back

Heavenly Lemon Raspberry Cookie Cups

Welcome to a sweet and tangy treat that will brighten your day: Heavenly Lemon Raspberry Cookie Cups! These delightful little desserts are a perfect blend of zesty lemon and sweet raspberry, all nestled in a buttery graham cracker crust. Imagine biting into a creamy lemon filling that sparks your taste buds and then savoring the burst of raspberry preserves on top. It’s a dessert that feels fancy yet is surprisingly easy to make!
Print Recipe Pin Recipe

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 1 can 14 ounces sweetened condensed milk
  • 1/2 cup lemon juice freshly squeezed
  • 2 egg yolks
  • 1 cup raspberry preserves
  • 1 tablespoon lemon zest
  • A pinch of sea salt for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). This ensures that your cookie cups bake evenly.
  • Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. This will form the delicious base of your cookie cups.
  • Form the crusts: Press the graham cracker mixture into the bottom of a muffin tin to create individual crusts, about 1/4 inch thick.
  • Bake the crusts: Place the muffin tin in the preheated oven and bake for 8 minutes or until the crusts are lightly golden. Remove them from the oven and allow them to cool.
  • Make the filling: In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until smooth and well combined. This mixture will create a creamy lemon filling.
  • Fill the crusts: Pour the lemon mixture into the cooled crusts, filling each cup almost to the top.
  • Bake the filling: Return the muffin tin to the oven and bake for 12-15 minutes or until the lemon filling is set but still slightly jiggly in the center.
  • Cool and chill: Allow the lemon cups to cool to room temperature, then refrigerate for at least 2 hours. This chilling step helps the flavors meld together beautifully.
  • Top and serve: Once chilled, top each lemon cup with a spoonful of raspberry preserves. Garnish with lemon zest and a pinch of sea salt before serving.