@tinawilm: Bringing this recipe back in time for Easter! 🐣 This recipe yields 20 lemon halves 10 large Lemons for juice and cups 4 cups Heavy Cream 1 cup Granulated Sugar 2 tbsp Lemon Zest "we need a last minute dessert" Cut the lemons in half widthwise. Scoop out the flesh and juice (using your hands is the easiest Save the inside flesh of the lemon, and set it aside for the filling. Set the halved lemon cups onto a tray or plate so they are sitting upright. In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest. Stir and bring to a gentle simmer. Do NOT let the cream boil. Let it bubble lightly for 3 minutes, stirring frequently. Remove the pan from heat and slowly whisk in 12 tbsp of the reserved lemon juice. The mixture will begin to thicken. It will thicken even more as it continues to cool. Carefully pour the mixture into the lemon cups and let sit at room temp for 30 min then refrigerate for at least 3-4 hrs. Optional- garnish with mint leaves and raspberries! #easterdesserts #easter #easydessert #fyp #dessert

Khrystyna Wilm

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Monday 30 March 2026 21:26:03 GMT