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Richi

No-Bake Lemon Cream Cups

These no-bake lemon cream cups are a light and refreshing dessert for spring, summer, festivals, and holidays. They have a creamy, pudding-like texture without cornstarch or eggs. They’re quick to prepare, easy to carry, and perfect for parties. Serve them in lemon halves or small glasses, and make plenty for crowds.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 20 cups
Ingredients Method

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

Method
 

  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.