By the time we finished scrubbing the sidewalks in front of the elementary school for Saturday’s community clean-up, my arms ached, and my youngest had dirt on her nose like a badge of honor.
The sun was out in full swing, and my husband kept joking about turning as red as a lobster. We’d promised the kids something cold and sweet when we got back home—no baking, no standing over a hot stove. Just something quick, creamy, and refreshing.
So, while the kids rinsed off with the garden hose and he peeled off his work gloves, I ducked into the kitchen and started whisking. A little lemon juice, some cream, a bit of zest, it didn’t take much. The whole thing came together in minutes and slid right into the fridge to chill while we tossed laundry in and cleaned up the muddy footprints in the hallway.
By the time the table was set with our late lunch, those little cups were cold, silky, and just tart enough to wake us all up. We sat around in our mismatched T-shirts, passing spoons back and forth, laughing at each other’s tan lines. No fanfare, just a simple, creamy dessert that tasted like sunshine after a hard day’s work.
Short Description
Light, tangy Lemon Cream Cups blend whipped cream, lemon, and sweet condensed milk into a creamy, make-ahead dessert that tastes like sunshine.
Key Ingredients
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- Whipped cream, for topping
- Lemon slices, for garnish
Tools Needed
- Mixing bowl or stand mixer
- Whisk or electric mixer
- Citrus juicer or reamer
- Measuring cups and spoons
- Small serving cups or ramekins
- Spatula
Cooking Instructions
Step 1: Whip the Cream
Chill your mixing bowl and whisk (helps the cream whip faster). Whip 1 cup heavy cream on medium-high until soft peaks form—about 2–3 minutes.
Step 2: Mix Lemon Base
In a separate bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
Step 3: Combine Gently
Fold whipped cream into the lemon mixture using a spatula. Stir until fully blended but still light and airy.
Step 4: Fill and Chill
Divide the mixture into 4–6 small cups. Smooth the tops. Chill in the fridge for at least 1 hour (or up to 4 hours).
Step 5: Garnish and Serve
Before serving, top with a swirl of whipped cream and a thin lemon slice for brightness.
Troubleshooting Tip: If the cream deflates, re-whip gently and fold in again before chilling.
Why You’ll Love This Recipe
Flavor Explosion: Bright lemon tang balanced by creamy sweet richness.
Quick and Easy: Ready in under 10 minutes—ideal for busy evenings.
Make-Ahead Friendly: Prep early and serve chilled later.
Light & Refreshing: No refined flour—perfect for health-conscious dessert lovers.
Versatile Serve: Great as a light dessert or an elegant afternoon treat.
Mistakes to Avoid & Solutions
Cream won’t whip:
Solution: Chill your bowl and cold cream. Try again on medium speed.
Too tart or sweet:
Solution: Adjust lemon juice or condensed milk to taste.
Mixture too thin:
Solution: Whip cream to firmer peaks and fold carefully.
Lemon zest not fresh:
Solution: Use uncandied fresh zest to avoid bitterness.
Watery cups after chilling:
Solution: Ensure whipped cream is fully folded before chilling; drain any liquid before serving.
Serving and Pairing Suggestions
Serve at a brunch buffet alongside fresh berries or mint leaves.
Pair with light herbal teas or sparkling water with citrus.
Offer in individual cups for parties or potlucks—no mess, stylish look.
Garnish with candied lemon zest or a sprig of mint for extra flair.
Ideal for outdoor meals—refreshing and easy to carry.
Storage and Reheating Tips
Refrigerate covered for up to 2 days.
Do not freeze—loses creaminess once thawed.
Before serving, whisk gently if top looks separated.
Add fresh lemon zest or garnish just before serving for best presentation.
FAQs
1. Can I use lime juice instead of lemon?
Yes—sub with fresh lime juice and zest for a zesty twist.
2. Can I reduce sugar?
You can swap half the condensed milk for unsweetened cream, but adjust to your taste.
3. Can I use coconut cream?
Yes, use full-fat coconut cream and unsweetened milk for dairy-free cups.
4. How firm should the cream be whipped?
Soft to medium peaks—firm enough to hold shape, but still creamy.
5. Can I use Greek yogurt instead of cream?
Yes, but texture changes—yogurt cups will be more tangy and less airy; fold gently.
Tips & Tricks
Mix in a squeeze of lime for a citrus twist.
Layer with berry compote between cream for color and flavor.
Use a pastry bag for smooth, elegant top swirls.
Grate a bit of white chocolate on top for sweetness and decoration.
Chill cups before filling—they’ll stay colder longer during serving.
Recipe Variations
Lime Cream Cups: Use lime juice and zest in place of lemon.
Flavor Profile: Zesty, tropical, and refreshing.
Strawberry Layered Cream Cups: Add a layer of mashed strawberries before cream.
Flavor Profile: Sweet-tart berry meets smooth lemon cream.
Herb-Infused Cream Cups: Steep fresh basil or rosemary in the condensed milk mix, strain, then fold in whipped cream.
Flavor Profile: Herbal-scented and fresh.
Lemon Cream Cups
Ingredients
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- ½ cup freshly squeezed lemon juice about 2 lemons
- 1 tbsp lemon zest
- Whipped cream for topping
- Lemon slices for garnish
Instructions
- Use a chilled bowl and whisk. Beat 1 cup heavy cream for 2–3 minutes until soft peaks form.
- In another bowl, mix sweetened condensed milk, lemon juice, and lemon zest until smooth.
- Gently fold the whipped cream into the lemon mix until blended and fluffy.
- Spoon into 4–6 small cups. Smooth the tops and chill for at least 1 hour.
- Top with whipped cream and a lemon slice just before serving.
