These no-bake lemon cream cups are great for spring and summer. I also like serving them at festivals and holiday gatherings because they feel light and make a nice dessert. They are zesty and have a pudding-like texture without needing any cornstarch or eggs to set.
They take just a few minutes to prepare and are easy to carry. There’s no baking involved. You can serve them at parties in hollowed-out lemon halves or small glasses. You can also make 40 at a time if you’re serving a crowd.
How to Make No-Bake Lemon Cream Cups
INGREDIENTS:
- 1 cup sugar
- 2½ cups heavy whipping cream
- ⅓ cup lemon juice
- 1 tbsp vanilla extract
- 1 tbsp lemon zest, optional
- Mint leaves, for garnishing
Step-by-Step Instructions
1. Cut the lemons in half and carefully scoop out the pulp with a spoon.
2. Juice the pulp through a strainer and set the hollowed-out lemon halves aside.
3. Heat a saucepan and add sugar and cream. Stir until the sugar has dissolved.
4. Lower the heat and add the lemon juice and vanilla extract. Whisk for about 3 minutes. Remove the mixture from heat and let it cool for about an hour.
5. Fill the hollowed-out lemon halves with the cream mixture and freeze for about 2 hours, or until set.
6. Sprinkle lemon zest and top with mint leaves just before serving.
Serve and enjoy!
Important Recipe Notes:
- Rinse the hollowed-out lemon halves under cold water and pat dry before filling them. This helps keep them clean and neat.
- You can make these cups ahead and keep them in the fridge until serving.
- Don’t overcook the cream mixture, as it can affect the taste. Just make sure the sugar dissolves and the mixture starts to curdle.
No-Bake Lemon Cream Cups
Ingredients
Method
- Cut the lemons in half and carefully scoop out the pulp with a spoon.
- Juice the pulp through a strainer and set the hollowed-out lemon halves aside.
- Heat a saucepan and add sugar and cream. Stir until the sugar has dissolved.
- Lower the heat and add the lemon juice and vanilla extract. Whisk for about 3 minutes. Remove the mixture from heat and let it cool for about an hour.
- Fill the hollowed-out lemon halves with the cream mixture and freeze for about 2 hours, or until set.
- Sprinkle lemon zest and top with mint leaves just before serving.