Lemon Curd Dessert Cups

Here’s a bright and zesty Lemon Curd Dessert Cups recipe that’s as delicious as it is visually stunning—tart-curd, creamy cheesecake, and crunchy cookie base, all in one cup!

🍋 Lemon Curd Dessert Cups

Prep Time: ~30 min

Chill Time: 2 hrs
Yields: 4 individual cups

Ingredients

For the lemon curd (makes ~1 cup):

• 3 whole eggs + 2 egg yolks

• 120 g (½ cup) sugar

• Zest of 1 lemon (~1 Tbsp)

• 125 ml (½ cup) fresh lemon juice

• 120 g (½ cup) unsalted butter, cubed couriermail.com.au+15vargasavourrecipes.com+15spoonfulofwonderful.com+15betterwithbuttermilk.com

For the cheesecake layer & cookie base:

• 200 g cream cheese (softened)

• 180 g (¾ cup) sugar

• 500 ml (2 cups) heavy cream

• ~200 g Lotus/Biscoff or graham cookie crumbs allrecipes.com+15vargasavourrecipes.com+15sweet2eatbaking.com+15

Instructions

1. Make the lemon curd (can be done ahead):

   • In a saucepan, whisk eggs, yolks, sugar, lemon zest, and juice.

   • Cook on low–medium, stirring constantly until thickened and coating the back of a spoon (~5–7 min).

   • Remove from heat, whisk in butter until silky.

   • Cool slightly, then chill until ready to use allrecipes.com+15vargasavourrecipes.com+15spoonfulofwonderful.com+15.

2. Prepare cookie base:

   • Crush cookies into fine crumbs.

   • Press into the bottom of 4 serving cups or jars.

3. Make cheesecake layer:

   • Beat cream cheese with sugar until smooth.

   • Whip heavy cream to stiff peaks.

   • Gently fold whipped cream into cream cheese mixture reddit.com+14vargasavourrecipes.com+14effortlessfoodie.com+14reddit.com+1reddit.com+1.

4. Layer the cups:

   • Spoon cheesecake mixture on top of cookie base (~⅔ full).

   • Top with a generous layer of chilled lemon curd.

5. Chill:

   • Refrigerate for at least 2 hours to firm up.

6. Serve:

   • Optional garnish: fresh berries, mint, or a sprinkle of zest.

🌟 Tips & Variations

• Use any cookie base: graham crackers, digestive biscuits, even ginger snaps.

• Swap lotus crumbs for chocolate or nutty options for flavor variation.

• Add a dollop of whipped cream just before serving for a fancier touch.

• Store cups in the fridge for up to 2 days.

These Lemon Curd Dessert Cups are a no-bake, make-ahead delight—perfect for summer entertaining or whenever you’re craving a tangy-sweet treat.

Would you like a gluten-free version? Or maybe mini shooter-size cups?