Refreshing lemon halves filled with a smooth, tangy frozen cream—light, citrusy, and naturally served in their own peel for the ultimate summer treat.

Why You’ll Love This Recipe

These Frozen Lemon Cream Cups are a delightful and visually appealing way to beat the heat. Served in their own lemon halves, they offer a fun and eco-friendly presentation. The creamy, citrusy filling is both rich and refreshing, making it an excellent dessert or palate cleanser that’s easy to prepare and perfect for warm weather.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

6 large lemons, halved and juiced (keep the rinds)
½ cup fresh lemon juice (from the lemons)
1 tablespoon lemon zest
½ cup full‑fat coconut milk or heavy cream
⅓ cup honey or maple syrup
1 teaspoon vanilla extract
A pinch of sea salt
Fresh mint leaves for garnish (optional)

directions

Carefully cut the lemons in half lengthwise. Juice them and reserve ½ cup of juice.
Scoop out the pulp and membranes, then freeze the empty lemon shells until solid.
In a blender, combine reserved lemon juice, lemon zest, coconut milk (or heavy cream), sweetener, vanilla extract, and sea salt. Blend until silky smooth.
Pour the lemon cream mixture into the frozen lemon shells, filling them to the top.
Freeze for 2–3 hours, or until firm and scoopable like sorbet.
Garnish with fresh mint leaves just before serving.

Servings and timing

Servings: 6 cups (one per lemon half)
Prep time: 15 minutes
Freeze time: 2–3 hours
Total time: approximately 2 hours 15 minutes to 3 hours 15 minutes

Variations

Dairy-free option: Use full‑fat coconut milk for a vegan alternative.
Sweetener swap: Substitute honey or maple syrup with agave nectar or simple syrup for a different flavor profile.
Flavor boost: Stir in a teaspoon of grated ginger or a splash of limoncello for a gourmet twist.
Mini cups: Use smaller citrus fruits—like limes or tangerines—for bite‑sized treats.

storage/reheating

Storage: Keep remaining lemon cream cups sealed in an airtight container or wrapped in plastic wrap, and store in the freezer for up to 1 month.
Serving from frozen: Remove from freezer about 5 minutes before serving to slightly soften, making them easier to scoop.
Avoid refreezing: Once partially thawed, consume promptly to maintain texture and quality; refreezing may result in icier texture.

FAQs

1. Can I use bottled lemon juice instead of fresh?

While bottled juice works, fresh-squeezed lemon juice and zest provide brighter, more vibrant flavor.

2. What if I don’t have a blender?

You can whisk the mixture thoroughly, but a blender ensures a smoother, creamier texture.

3. Can I prepare these the day before?

Yes. After pouring the mixture into frozen shells, freeze overnight and garnish just before serving.

4. Are these cups suitable for vegans?

Yes—use coconut milk and maple syrup to keep them plant-based.

5. Can I use low-fat dairy?

Full-fat cream yields a richer, smoother texture. Low-fat substitutes may result in a slightly icier consistency.

6. How do I prevent lemon shells from cracking?

Ensure shells are fully frozen before filling and pour the mixture gently, stopping just below the rim.

7. Can I reuse the lemon shells?

Yes. Rinse and freeze them again for future use.

8. Do these melt quickly?

They soften after a few minutes at room temperature—serve promptly to keep their frozen texture.

9. Can I add berries or other fruit?

Yes—fold in small berries or top the cups with fruit before serving for added color and flavor.

10. What equipment do I need?

Just a blender (or whisk), baking tray or heat‑proof pan for freezing shells, and an airtight container for storage.

Conclusion

Frozen Lemon Cream Cups are a unique, refreshing dessert that’s effortless to prepare and visually stunning. They combine creamy texture with zesty flavor, served in natural lemon bowls for a charming touch. Perfect for summer gatherings or as a light treat, they’re customizable, freezer‑friendly, and impressively elegant. Enjoy these delightful gems all season long!

Frozen Lemon Cream Cups

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Author: Emma Delaney
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 12 lemon cream cups
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegan

Print Recipe

Description

Des moitiés de citron rafraîchissantes fourrées d’une crème glacée onctueuse et acidulée, légères, citronnées et naturellement servies dans leur propre zeste pour la gourmandise estivale ultime.

Ingredients

6 gros citrons, coupés en deux et pressés (conserver les écorces)
1/2 tasse de jus de citron frais (des citrons)
1 cuillère à soupe de zeste de citron
1/2 tasse de lait de coco entier ou de crème épaisse
1/3 tasse de miel ou de sirop d’érable
1 cuillère à café d’extrait de vanille
Une pincée de sel de mer
Feuilles de menthe fraîche pour la garniture (facultatif)

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Instructions

Coupez soigneusement les citrons en deux dans le sens de la longueur. Pressez-les et réservez 120 ml de jus. Retirez la pulpe et congelez les écorces vides.
Dans un blender, mélanger le jus de citron, le zeste, le lait de coco (ou la crème), l’édulcorant, la vanille et le sel. Mixer jusqu’à obtenir une consistance lisse et onctueuse.
Versez le mélange de crème au citron dans les coquilles de citron congelées.
Congeler pendant 2 à 3 heures, ou jusqu’à ce que le mélange soit ferme et facile à utiliser comme un sorbet.
Garnir de menthe fraîche juste avant de servir.

Notes

Pour une version végétalienne, utilisez du lait de coco et du sirop d’érable.
Peut être préparé jusqu’à 3 jours à l’avance et conservé au congélateur.
Servir avec une petite cuillère ou déguster comme une coupe de glace.

Nutrition

Serving Size: 1 lemon cream cup
Calories: 90
Sugar: 10g
Sodium: 30mg
Fat: 4g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg