Lemon Cup

17/11/2023

It will be a pleasure to tell you how to prepare delicious lemon cups! This spoon dessert is fresh and pleasantly citrusy, perfect as the end of a meal or as a sweet break in the afternoon.

Ingredients

4 organic lemons (to obtain both juice and zest)
150g of sugar (you might need to adjust the quantity depending on the acidity of the lemons)
3 eggs (separate the yolks from the whites)
250ml of fresh cream
Dry biscuits or ladyfingers (optional, for a crunchy layer)
Fresh mint for decoration (optional)

Preparation

Wash the lemons and finely grate the zest of two of them, being careful not to grate the white part that is bitter. Then squeeze the juice of all four lemons and strain it to remove the seeds.
In a saucepan, put the egg yolks and sugar, and work them with a whisk until you get a frothy and light mixture.
Add the grated lemon zest and juice to the egg mixture and mix well. Place the saucepan on low heat and continue stirring until the cream thickens. Be careful not to boil it to prevent the egg from curdling. Once thickened, remove from heat and let it cool completely.
In the meantime, whip the egg whites until stiff, and in another bowl, also whip the cream.
When the lemon cream is cold, gently fold in the whipped cream first, then the whipped egg whites, taking care not to deflate the mixture.
If you have decided to use the biscuits, crumble them and put a layer on the bottom of each cup.
Pour the cream into the cups, leveling it well.
Put the lemon cups in the refrigerator for at least 2-3 hours before serving. Decorate with a fresh mint leaf and, if you like, some grated lemon zest.

Curiosity

The lemon cup is a dessert that immediately brings to mind summer and the Mediterranean. Lemon is indeed a citrus fruit rich in history and anecdotes, used not only in cooking but also in folk medicine for its beneficial properties. The preparation of lemon cups is similar to that of the famous English “Lemon curd”, but it is served in a way that makes it a dessert in its own right.

If you wish to pair a wine with it, I would choose an aromatic sweet wine or a light sweet wine, which can complement the freshness of the lemon without overpowering its taste.