Shortbread Cups with Lemon Cream
CATEGORY: Dessert- Tarts
These buttery little cups literally melt in your mouth.
PREP TIME: 30 minutes
COOK TIME: 22 minutes

Shortbread cups

  • 1 cup unsalted butter- softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 2 TBSP cornstarch
  • 1 1/2 cups  all purpose flour

Lemon Cream Filling

  • 8 oz softened cream cheese
  • 1 (14.5oz) can condensed milk
  • 1/3 cup freshly squeezed lemon juice
  • Zest from 1 lemon
  • 1 tsp vanilla
  • 36 fresh raspberries

Shortbread Cups

  • Preheat oven to 325 degrees
  • Lightly spray 36 mini muffin tins with cooking spray.
  • Using an electric mixer, blend butter and sugar until combined.  Add flour, vanilla, cornstarch and salt and mix until just incorporated.
  • Divide dough into 36 balls and press into the prepared mini muffin tins. Place into freezer for 10 minutes.
  • Remove from freezer and bake in preheated oven for 18- 22 minutes or until golden. Let cool completely.

Lemon Cream Filling

  • Combine all ingredients and blend with electric mixer- don't over mix or filling will become runny.  Let chill for at least 1 hour before filling shortbread cups.  Top with fresh raspberries.