Description
Heavenly Lemon Raspberry Cookie Cups
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
Directions:
Preheat the oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture into the bottom of a muffin tin to form the crusts, about 1/4 inch thick.
Bake the crusts for 8 minutes or until lightly golden. Remove from the oven and let cool.
In another bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks until smooth and well combined.
Pour the lemon mixture into the cooled crusts, filling each cup almost to the top.
Bake for 12-15 minutes or until the lemon filling is set but still slightly jiggly in the center.
Allow the lemon cups to cool to room temperature, then refrigerate for at least 2 hours.
Once chilled, top each lemon cup with a spoonful of raspberry preserves.
Garnish with lemon zest and a pinch of sea salt before serving.
Prep Time: 20 minutes | Cooking Time: 23 minutes | Total Time: 43 minutes
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Kcal: 210 kcal | Servings: 12 servings
