Lemon Cups
A zesty layered dessert with a vegan butter cookie base, creamy lemon yoghurt filling, and a tangy lemon curd topping.
Layers Instructions
- Crush the vegan butter cookies into crumbs (freezer bag + rolling pin, or pulse in a food processor). Add about 1 teaspoon of crumbs to each cup and set aside.
- In a saucepan, gently heat the vegan yoghurt, lemon juice, lemon peel, and part of the sugar. Do not boil.
- Prepare the agar according to the package instructions, then mix it into the warm lemon yoghurt mixture. Fill each cup and refrigerate until set.
- For the lemon curd, combine lemon juice, water, remaining sugar, and cornstarch in a saucepan. Whisk well and heat, stirring constantly, until the mixture thickens.
- Top each cup with lemon curd and refrigerate overnight to fully set.
- Store in an airtight container in the fridge for up to a week.
Notes
- Heat the yoghurt gently—boiling can cause separation.
- Whisk cornstarch slurry continuously while heating to prevent lumps.
- Let cups chill overnight for the cleanest lemon curd layer.
Equipment Needed
- Rolling Pin
- Food Processor
- Saucepan
- Stove
- Mixing Bowl
- Whisk
- Spatula
- Measuring Cups
- Kitchen Scale
- Microplane
- Cup
- Spoon
- Food Storage Container
Nutrition Facts
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