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Creamy Lemon Treat Cups

Featured in Sweet bites of pure joy.

Light lemon dessert cups pairing velvety cream with mascarpone and crispy crumble. Classy and perfect for festive dinners.
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alicia in the kitchen
Updated on Fri, 28 Mar 2025 14:04:31 GMT
Dessert glasses with lemony cream, biscuit crumbles, and whipped topping sitting on a wooden table. Pin it
Dessert glasses with lemony cream, biscuit crumbles, and whipped topping sitting on a wooden table. | tasteofsavor.com

I whipped up these lemon-mascarpone treats for a dinner with friends, and they've been a hit every single time since. The zingy lemon paired with creamy mascarpone creates pure magic in your mouth. That crunchy crumble on top makes all the difference. It's become my go-to wow dessert when I want to impress without spending forever in the kitchen.

Stunning Layered Goodness

What makes these little glasses so amazing is how everything balances out perfectly. The lemon cream brings that tangy freshness that wakes up your taste buds, while the mascarpone mousse wraps it all in smooth sweetness. The homemade crumble adds that awesome crunch that makes each spoonful a brand new experience. I love watching faces light up after the first bite.

What You'll Need

  • For the lemon cream: 75g unsalted butter, 80ml fresh lemon juice from 2 nice lemons, 120g sugar for just the right sweetness, zest from one organic lemon for extra flavor, 3 fresh eggs, and 1 gelatin sheet for the right feel.
  • For our mascarpone mousse: 100g fresh mascarpone, 1 egg yolk for richness, 100ml full-fat liquid cream, 20g powdered sugar for gentle sweetness.
  • For the crunchy crumble: 70g softened butter, 30g brown sugar for that caramelized taste, 100g crushed butter cookies for the ideal texture, and a bit of powdered sugar for finishing.

Simple Step-by-Step

Getting The Lemon Cream Just Right
First, melt the butter slowly. Add your squeezed lemons, the flavorful zest, and eggs beaten with sugar. Stir with care until the mixture thickens, then add the gelatin. Chill for three hours to let it set up nicely.
Making Fluffy Mascarpone Mousse
Mix the mascarpone with the egg yolk in a bowl. Separately, whip the cream with powdered sugar until soft peaks form, then gently fold into the mascarpone to keep it airy.
Creating The Tasty Crumble
Crush the cookies, mix them with soft butter and sugar until you get a sandy mix. Spread on a baking sheet and let it turn golden in the oven at 160°C for 15-20 minutes.
Putting It All Together
Layer everything starting with lemon cream, then mascarpone mousse. Top with a generous sprinkle of crumble and a dusting of powdered sugar.
Glass dessert with layers of cream, lemon curd, cookie crumbs and lemon zest, with a cut lemon in the background. Pin it
Glass dessert with layers of cream, lemon curd, cookie crumbs and lemon zest, with a cut lemon in the background. | tasteofsavor.com

Tips For Success

After making this many times, I've picked up some handy tricks. I always make the lemon cream and crumble a day ahead, which gives me more time for assembly on serving day. I like to sneak some fresh raspberries between layers for color and flavor that goes amazingly with the lemon. And I always use clear glasses to show off those pretty layers that never fail to impress everyone.

Frequently Asked Questions

→ How can I make the lemon cream super smooth?
Stir non-stop while cooking and strain the mixture after adding gelatin. Make sure the heat stays low to prevent curdling.
→ Is it okay to make the crumble ahead of time?
Absolutely. Store it in an airtight container and keep it dry to maintain its crunchiness for several days.
→ How do I keep mascarpone light and fluffy?
Use very cold cream to whip it up nicely. Fold it gently and in portions into the mascarpone to keep it airy.
→ Can I prepare these dessert cups in advance?
Make the parts up to a day ahead, but assemble them last-minute so the crumble stays crunchy.
→ What size cups should I use?
Go for cups around 150-200ml. For smaller servings, try mini cups—great for party buffets!

Lemon Mascarpone Delight

Delicate dessert cups mixing lemon’s tangy zing, creamy mascarpone, and homemade crunchy crumble. Simple and stylish to serve.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (4 glass cups)

Dietary: Vegetarian

Ingredients

01 75g of butter for the cream.
02 80ml of lemon juice.
03 120g of caster sugar.
04 Zest from one lemon.
05 3 whole eggs.
06 1 sheet of gelatin.
07 100g of mascarpone cheese.
08 1 egg yolk.
09 100ml of heavy cream.
10 20g of powdered sugar for the mascarpone.
11 70g of softened butter.
12 30g of brown sugar.
13 100g of crushed butter biscuits (like Petit Beurre).
14 Icing sugar for decorating.

Instructions

Step 01

Melt the butter, then stir in lemon zest, juice, sugar, and beaten eggs. Heat gently, add gelatin, and chill for 3 hours.

Step 02

Whisk together mascarpone with the egg yolk. Beat the cream with powdered sugar, then fold it into the mascarpone gently, a third at a time.

Step 03

Combine crushed biscuits, sugars, and butter. Bake at 160°C for 15-20 minutes.

Step 04

Layer the lemon cream, mascarpone mixture, and crumble in small glasses. Dust the top with icing sugar.

Notes

  1. You can prep some parts a day ahead.
  2. Crumble should stay crispy.
  3. Feel free to include some fresh berries.

Tools You'll Need

  • Serving glasses.
  • Saucepan.
  • Baking tray.
  • Electric mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Lactose (butter, mascarpone, cream).
  • Eggs.
  • Gluten (biscuits).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 18 g
  • Total Carbohydrate: 35 g
  • Protein: 5 g