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.
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.