Lemon Curd Dessert Cup Recipe
Lemon Curd Dessert Cup Recipe with zesty lemon curd and a cream cheese filling, nestled atop a crunchy Lotus cookie base, creating heavenly dessert cups.
Ingredients
For Lemon Curd:
- 3 Eggs
- 2 Egg Yolks
- 120 g Sugar
- 1 tablespoon Lemon Zest
- 125 ml Lemon Juice
- 120 g Unsalted Butter
For Cheesecake:
- 200 g Lotus Cookies
- 400 g Cream Cheese
- 180 g Sugar
- 2 tablespoon Lemon Curd
- 500 ml Heavy Cream
Instructions
How to Make Lemon Curd:
- In a large mixing bowl, whisk together eggs, egg yolks, and sugar until well combined.
- Add lemon zest and lemon juice to the egg mixture and whisk well.
- Pour the egg-lemon mixture into a saucepan, cook over low heat, and whisk continuously until the mixture thickens.
- Stir in the unsalted butter and whisk until smooth.
- Remove from heat, pour in a medium bowl, cover with plastic, and allow the lemon curd to cool completely.
How to Make the Dessert Cups:
- Crush the Lotus cookies into fine crumbs using a food processor.
- Divide the crushed cookies evenly among serving cups, creating a layer at the bottom.
- In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and well combined.
- Mix in 2 tablespoons of the prepared lemon curd until combined.
- Add the heavy cream to the cream cheese mixture and whip until a light and fluffy form.
- Spoon the cheesecake mixture over the cookie base in each serving cup.
- Spoon the lemon curd over the cheesecake filling in each serving cup.
- Spoon the cheesecake mixture over the lemon curd filling in each serving cup.
- Top with more lemon curd in each serving cup.
- Refrigerate the lemon curd dessert cups for at least 2 hours to firm up.
Notes
Lemon Curd Consistency: Make sure the lemon curd thickens enough to coat the back of a spoon. This way, it'll set nicely in the dessert cups.
Crushed Cookie Base: Crush the Lotus cookies until they're finely ground, so they create a firm, even layer at the bottom of each cup.
Mixing the Cheesecake: Beat the cream cheese and sugar until smooth and creamy, with no lumps, before adding the lemon curd.
Layering: Start with the cookie base, then the cheesecake filling, and a layer of lemon curd. You can repeat the layers and finish with a spoonful of lemon curd on top.
Chilling: Chill the lemon curd dessert cups for at least 2 hours to let everything set and the flavors come together.
Storage: Keep any leftovers covered in the fridge and enjoy them within a day or two for the best taste and texture.
Nutrition
Calories: 1654kcal | Carbohydrates: 124g | Protein: 19g | Fat: 124g | Saturated Fat: 71g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 528mg | Sodium: 609mg | Potassium: 395mg | Fiber: 1g | Sugar: 100g | Vitamin A: 4295IU | Vitamin C: 15mg | Calcium: 228mg | Iron: 3mg