Iced Lemon Cups
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The simplest dessert
These 3-ingredient lemon cups are the perfect party dessert. They only take 5 minutes to prepare, and the only tasking part of the process is waiting for them to freeze.
If summer were a dessert, these iced lemon cups would be it. Due to popular demand (hello Tiktok friends!) I have whipped up a recipe (pardon the pun) for my iced lemon cups. They only take 5 minutes to prepare, and the only tasking part of the process is waiting for them to freeze.
This ‘recipe’ consists of just three ingredients. In fact I’m a little embarrassed at just how easy this ‘recipe’ is. However, It is one of my cooking mottos that if the ingredients are good, sometimes it is best to let nature do the work. Simple pairings and delicious ingredients often produce a final product that is nuanced, complex, and utterly delicious. These lemon iced cups are just that.
The intensity of the lemon paired with the sweet buttery character of the mascarpone is heavenly.
Oh and before I forget, I received quite a few questions asking me where I purchased the cute lemon bowls (pictured). Good news, I found a dupe.
Keep reading for a few suggestions and tips.
FAQ
Can I customize the flavors and add extra ingredients?
Why not? My best advice is taste as you go and adjust the proportions as you please. Additions such as lime zest and limoncello are delicious.
I can’t find mascarpone, can I use something else?
A few years ago I made a lemon ‘no churn’ ice cream by combining the juice of a few lemons with whipped heavy cream and condensed milk. It was delicious.
I can’t wait for it to freeze and want to eat my lemon cups now!
Don’t blame you. Try this – pop the lemon cups into the freezer for 25 mins. The consistency will be more like a cold cream or a gelato.
Where can I buy the lemon shaped bowls in your Tiktok?
I found a cute dupe lemon bowl set on amazon. Click here to buy
Iced lemon Cups
These 3-ingredient lemon cups are the perfect party dessert. They only take 5 minutes to prepare, and the only tasking part of the process is waiting for them to freeze.
Servings: 4 servings
Ingredients
- 4 medium lemons strained juice (100ml)
- 1 cup of granulated or powered sugar
- 14-16 oz mascarpone
Instructions
- Cut a third off the top of each lemon and save the tops for the final presentation
- Hollow out lemons with a pairing knife and a spoon
- Pour 100ml of the lemon juice into a medium/large bowl, add the sugar and stir until the gritty concoction has become smooth and velvety. (This process will be quicker if you use powered sugar.) Add more sugar if needed.
- Finally add the mascarpone and whisk until light and fluffy. If the mixture is too stiff add some extra lemon juice one tablespoon at a time until you achieve the desired consistency. Taste as you go.
- Fill the lemon cups to the top and pop each cup into an an egg cup holder or ramekin. Freeze these for 2-3 hours or overnight.
- Any excess lemon cream can be divided between elegant tea glasses or dainty china teacups, chilled and then served with perhaps a basil sable biscuit or airy madeleine finger sponge. Alternatively, freeze the lemon cream for another occasion perhaps serving it in a brandy snap basket or to accompany a warm tangy lemon pudding.
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