Lemon cups: the fresh and creamy single-portion dessert!

Total time: 20 min
Difficulty: Low
Serves: 4 people
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By foppio

Lemon Cups are ideal for those who love lemony desserts. The custard is sweet and creamy, while the lemon adds a tangy flavor that cuts through the richness. To make it, you’ll need biscuits, milk, fresh lemon, egg, cornstarch, vanilla yogurt, and whipped cream for serving. The biscuits are crushed to a fine crumb, and then layered with a homemade custard you’ll make with the rest of the ingredients. It’s rich and indulgent, but also delightfully refreshing! Another bonus is that it’s great for making ahead of time (because of the refrigeration step and is the perfect dessert for entertaining a large crowd.


Don’t use bottled lemon juice for this Lemon Cup recipe. Fresh lemons add the right lemon flavor you’ll need for this dessert.

As you will be using the zest, make sure to look for unwaxed lemons.

Substitute orange juice and zest for the lemon juice, and vanilla yogurt for lemon yogurt if you prefer an orange flavor.

You can also use mint leaves as a garnish. Not only will it look pretty, but the mint will complement the lemon flavor wonderfully! Alternatively, top with orange wedges, cranberries, or nuts.

To double the dessert, you can simply double the ingredients. It’s as easy as that! Great for making desserts for a large crowd.

These lemon cups can be made ahead of time and kept chilled in the fridge until you’re ready to serve it. Just make sure to cover it tightly with plastic wrap to prevent it from absorbing other flavors in the fridge.

The homemade lemon custard can also be used as a topping on pancakes, waffles, or shortcakes, or as a filling for a vanilla layer cake.

How to Store Lemon Cups

The Lemon Cups desserts can be covered and stored in the fridge until ready to serve. Keep them wrapped with plastic wrap.

140g (5 oz)
520ml (2 cups)
70g (1/4 cup)
20g (1/4 cup)
vanilla yogurt
140g (1/2 cup)
1 lemon zest
1 lemon juice
1 egg
Whipped cream

How To Make Lemon Cups

Add the crushed biscuits to the food processor and mix until fine and crumbly.

In a saucepan add the milk and zest and mix.

Heat the milk to a boil and remove from heat.

In a bowl, add the egg and sugar and mix until the sugar dissolves. Add the cornstarch, vanilla yogurt, and lemon juice and combine.

At the end add the heated milk and mix together.

Pour the mixture into the saucepan and whisk until thick. Remove from heat.

Start filling the glasses with the first layer of the crumbled biscuits.

Add the second layer of the cream.

Repeat the layers until the glasses are full.

Transfer to the fridge for at least 2 hours.

Decorate lemon cups with the whipped cream, lemon zest, and lemon slice, and serve.


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