Lemon Curd Dessert Cups
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These dulce de leche lemon curd dessert cups are layered in small glasses and topped with whipped cream. They are easy to assemble ahead of time, which makes them great for serving at a dinner party.
It’s one of those lemon desserts that are easy yet look great on a party tray. Using freshly whipped cream and homemade lemon curd keeps the texture light and creamy.
How to make dulce de leche lemon curd dessert cups
- Melt chocolate and stir in dulce de leche
- Divide into cups and chill
- Add lemon curd
- Top with whipped cream and chill until serving
Kitchen tools and gadgets
- Measuring cups and spoons (or a digital kitchen scale).
- Double boiler (or a heatproof bowl over a saucepan to melt the chocolate or use a microwave).
- Spatula for stirring (a spoon works too).
- Small spoon (to spoon the dulce de leche and lemon curd).
- Medium mixing bowl and hand mixer (for whipping cream).
- Piping bag to pipe the cream (or resealable plastic bag is another option as well, no tip needed).
- Mini glasses or dessert cups (4 to 5 ounces is perfect).
Layers in these dessert cups
This no-bake dessert consists of 3 layers:
- The bottom layer: A mixture of melted chocolate and dulce de leche
- The middle layer: Lemon curd
- Topping: Whipped cream, slightly sweetened
All three layers are straightforward. As mentioned, I make lemon curd from scratch because I can’t buy it around here and it’s easy to make. You can use the store-bought version.
Recipe FAQ
Dulce de leche is rich, sweet milk caramel made with milk and sugar. You can use it instead of caramel but keep in mind it’s thicker.
Making cream at home is easier than you think. You will need a medium mixing bowl, electric hand mixer, chilled whipping cream (also called heavy or double) and sugar.
Start mixing on medium speed to avoid any splashing and once the cream starts thickening, increase the speed to high.
It takes about 2 to 3 minutes to whip cream with a mixer.
You can do both, but I prefer softer peaks. It is always easier to whip more if needed.
Yes, you can. Simply cover the bowl with plastic wrap and refrigerate until ready to use. It keeps well up to 24 hours.
Make ahead and storage
These mini dessert cups are a great make-ahead dessert. Make them a day in advance, cover each with plastic wrap and keep refrigerated until ready to serve.
They keep well for up to 3 days when stored properly in the fridge (with homemade whipped cream).
Helpful tips
- This is the perfect recipe where you can use homemade butter.
- Use semisweet or dark chocolate (anything between 54 and 70% will work great).
More individual desserts to try
- Lemon Posset: This is one of the easiest lemon desserts to make. With only 3 ingredients, it is a must-try.
- Mango Panna Cotta: A simple make-ahead dessert, perfect for any occasion.
- Chocolate Mango Cheesecake Parfait: Cheesecake in a cup.
Lemon Curd Dessert Cups Recipe
Ingredients
- 4 ounces dark chocolate 54-70% cocoa content
- ½ cup dulce de leche
- ¾ cup lemon curd
- 1 cup whipping cream see note 1
- 2 tablespoons butter see note 2
- 2 tablespoons powdered sugar see note 3
Instructions
- Melt 4 ounces dark chocolate in a double boiler (or in a heatproof bowl over a pot of simmering water) or microwave. Add 2 tablespoons butter and stir until melted and smooth. Take it off the heat and stir in ½ cup dulce de leche.
- Divide the mixture between six mini cups (4 to 5-ounce) and spread it around the bottom of each cup/glass.
- Refrigerate for 10 minutes. Meanwhile, pour the cold 1 cup whipping cream into a medium bowl, add 2 tablespoons powdered sugar, and whip to soft peaks (firm peaks are fine, just don’t overwhip). Spoon into a piping bag or resealable plastic bag and set aside.
- Remove the cups from the fridge. Spoon lemon curd into each cup (about 3 teaspoons per cup). Spread it into an even layer.
- Pipe the whipped cream on top. Keep the tip of the bag close to the lemon curd while piping to help reduce air pockets. Fill to the top.
- Garnish with chocolate shavings, if using, then serve.
Video
Notes
- To make the whipped cream, you can use either whipping cream or heavy (double) cream.
- You can use salted or unsalted butter.
- Powdered sugar = confectioners’ sugar or icing sugar. You can also use superfine (caster) sugar or granulated sugar. If you like it sweeter, increase the quantity by one tablespoon.
- Make ahead: These mini desserts can be made a day in advance. They keep well in the fridge, just cover each of them with plastic wrap.
- Storage: Store in the fridge and take them out a few minutes before serving. The layers keep well, they don’t melt or seep. They will last up to 3 days refrigerated.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.