Forget cupcakes, and give the filling a turn in the spotlight. These Lemon Curd Dessert Cups have an enchanting sweet-tangy flavor and silky finish that’s complemented by fresh fruit and a dollop of dairy-free whip. These single-serves are wonderful served cool, from the refrigerator. But they also freeze well, if you need to save some for later.
Lemon Curd Dessert Cups that Soar Beyond our Dairy-Free Expectations
This simple recipe was shared with us by the Dole Food Company , and was created for their healthy-living tribute to Disney’s Ultimate Princess Celebration global event. These Lemon Curd Dessert Cups were specifically inspired by the Magic Carpet in Disney’s Aladdin, with Princess Jasmine. They say the light texture and fresh tangy taste “take flight” with airy whip and sweet-tart fruit.
The recipe, as created, is dairy-free. But it’s also gluten-free, grain-free, and soy-free. Just be sure to choose a soy-free buttery-spread, if needed. You can also make it nut-free with ease.
Special Diet Notes: Lemon Curd Dessert Cups
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, and vegetarian.
- 2 large eggs
- 1 large egg yolk
- ½ cup fresh lemon juice
- ¼ cup raw cane sugar
- 1½ tablespoons dairy-free buttery spread
- ⅓ cup light or regular coconut whipped topping (store-bought or homemade)
- ½ cup raspberries
- ¼ cup finely chopped pineapple
- 2 tablespoons chopped roasted lightly-salted pistachios (omit for nut-free)
- In a medium bowl, whisk together the eggs and egg yolk.
- In a medium saucepan, whisk together the lemon juice and sugar. Place the pan over medium heat, and bring the mixture to a simmer. Remove the pan from the heat.
- Temper the egg mixture by slowly drizzling half of the lemon mixture into the egg mixture while whisking constantly. Whisk the lemon-egg mixture into the remaining lemon mixture in your saucepan.
- Return the pan to the stove, but reduce the heat to medium-low. Cook the mixture for 3 minutes or until thickened, whisking constantly. Remove the lemon curd from heat, and whisk in the buttery spread.
- Strain the lemon curd through a fine-mesh strainer into a medium bowl. Cover the surface with plastic wrap and refrigerate for 1 hour.
- Divide the lemon curd into 8 (4-ounce) cups (about 2 tablespoons per serving). Top each serving with a dollop of the coconut whip, and sprinkle with the raspberries, pineapple, and pistachios, if using.