These Lemon Curd Dessert Cups are a no-bake, sunshine-filled treat layered with buttery cookie crumbs, tangy homemade lemon curd, and a cloud of whipped cream. Served in individual cups or jars, they’re perfect for parties, picnics, or a refreshing end to a rich meal. The contrast of textures—from the crumbly base to the silky curd and airy topping—makes each spoonful a delightful experience. Whether you’re a citrus lover or just craving something light and luscious, this dessert delivers a burst of flavor in every bite.
Ingredients:
For the Cookie Crust:
- 1½ cups crushed graham crackers or Lotus Biscoff cookies
- 5 tablespoons unsalted butter, melted
- 1 tablespoon sugar (optional, depending on cookie sweetness)
For the Lemon Curd:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter, cut into cubes
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes:
- Fresh berries (blueberries, raspberries, or sliced strawberries)
- Mint leaves
- Extra lemon zest or candied lemon peel
Instructions:
Step 1: Make the Cookie Crust
In a bowl, combine the crushed cookies with melted butter and sugar (if using). Stir until the mixture resembles wet sand. Spoon about 2 tablespoons into the bottom of each dessert cup or jar and press down gently with the back of a spoon or a small glass. Chill in the refrigerator while you prepare the lemon curd.
Step 2: Prepare the Lemon Curd
In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and zest. Place over medium-low heat and stir constantly with a silicone spatula or wooden spoon. Cook for 6–8 minutes, or until the mixture thickens and coats the back of the spoon. Remove from heat and stir in the butter, one cube at a time, until smooth and glossy. Strain through a fine mesh sieve for extra silkiness. Let it cool slightly, then spoon 2–3 tablespoons over the chilled crust in each cup. Refrigerate for at least 1 hour to set.
Step 3: Whip the Cream
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. You can pipe or spoon the whipped cream over the set lemon curd layer.
Step 4: Garnish and Serve
Top each cup with fresh berries, a sprinkle of lemon zest, or a sprig of mint for a pop of color and freshness. Serve chilled.
Tips & Variations:
- Make it tropical: Add a layer of crushed pineapple or passion fruit pulp between the curd and cream.
- Add texture: Sprinkle crushed meringue or toasted coconut on top for crunch.
- Shortcut option: Use high-quality store-bought lemon curd if you’re short on time.
- Presentation idea: Serve in mini mason jars or clear shot glasses for a party-perfect look.
Why You’ll Love It:
This dessert is a celebration of contrasts—tangy and sweet, creamy and crunchy, rich yet refreshing. It’s easy to make ahead, travels well, and looks stunning on any dessert table. Whether you’re hosting a brunch, packing a picnic, or just treating yourself, these Lemon Curd Dessert Cups are a bright burst of joy in every spoonful.
Would you like a version with a cheesecake layer or a sugar-free twist next?