Dive into the zesty world of these No-Bake Luscious Lemon Dessert Cups, a perfect blend of tangy lemon curd and creamy mascarpone that promises a refreshing taste with every spoonful. Ideal for those who adore the vibrant flavors of lemon, this recipe offers a delightful escape into citrus bliss without the need for an oven. Served in individual glasses, these dessert cups are not only delicious but also a visually appealing treat that’s sure to impress.
Why You’ll Love This:
The combination of smooth mascarpone cream and tangy lemon curd layered over a crumbly biscuit base offers a symphony of textures and flavors that are light yet satisfying. This no-bake dessert is perfect for lemon lovers and those looking for an easy yet elegant treat. Its simplicity, combined with the sophistication of flavors, makes it an instant favorite for any occasion.
Perfect Occasion:
These lemon dessert cups are perfect for summer gatherings, afternoon teas, or as a refreshing finale to a dinner party. Their individual serving size and no-bake nature make them a convenient choice for outdoor events, picnics, or any occasion where you want to impress without spending hours in the kitchen.
Decoration Tips:
For an extra touch of elegance, garnish each dessert cup with a thin lemon slice, a sprig of mint, or a dollop of whipped cream. A sprinkle of crushed biscuits can add texture and echo the base for a cohesive look. Using clear glasses for serving not only showcases the layers beautifully but also adds a touch of sophistication to your presentation.
Ingredients:
For the Lemon Curd:
- 2 large eggs
- Juice and zest of 2 lemons
- 4.6 ounces of sugar
- 3.9 ounces of unsalted butter
For the Base and Cream:
- 8.8 ounces of mascarpone cheese
- 3.5 ounces of heavy cream
- 3.5 ounces of digestive biscuits (or any similar biscuits)
Instructions:
- Lemon Curd Preparation: Start by making the lemon curd. Combine lemon juice, zest, sugar, and butter in a saucepan over medium heat. Cook until the butter melts and the sugar dissolves. In a separate bowl, vigorously whisk the eggs. Gradually temper the eggs by adding the hot lemon mixture in a slow stream, continuously whisking. Then, pour the mixture back into the saucepan. Cook, stirring constantly, until it thickens into a curd. Transfer the curd to a dish, cover immediately with plastic wrap touching the surface, and allow it to cool.
- Citrus Cream: Whip the heavy cream until stiff peaks form. In a different bowl, whip the mascarpone cheese with 2-3 tablespoons of the cooled lemon curd until smooth. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.
- Assembly: Crush the biscuits into a crumbly base and divide them among six glasses. Layer the citrus cream on top of the biscuit base in each glass. Finally, add a layer of the cooled lemon curd on top of the cream.
Chill the assembled dessert cups until ready to serve. For a beautiful finish, garnish with lemon slices, mint, or a sprinkle of biscuit crumbs.
Enjoy these No-Bake Luscious Lemon Dessert Cups, a refreshing and elegant treat that’s as delightful to look at as it is to indulge in.
