Main image of Zesty Lemon Cream Cups

Zesty Lemon Cream Cups

1 hr + 15 min

Dessert

Snack

Make-ahead

Freezer-friendly

10 ingredients or less

No-bake

If you ever find yourself with a bunch of lemons, you could make lemonade, or better yet: these creamy and zesty lemon dessert cups! They make for a great snack or after-dinner treat, and they freeze super well, so batch make and enjoy when desired!

lemon cups

Total

1 hr + 15 min

Prep

15 min

Freeze

1 hr

Contains

Treenut symbol

tree nut

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

The Base

  • ⅓ cup (48 g)
    raw almonds*
  • ⅓ cup (39 g)
    raw walnuts*
  • ⅔ cup (53 g)
    unsweetened shredded coconut
  • ⅛ tsp (1 g)
    salt

The Cream Filling

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Directions

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  1. In a food processor, blend the almonds and walnuts into a coarse flour.
  2. Add in the shredded coconuts, dates, and salt and continue to blend until the mixture sticks together. Stop occasionally to scrape down the sides as needed.
  3. Divide the mixture evenly into the base of a 24-cup mini muffin tin*** and press down firmly.
  4. Place the mixture in the freezer to set while making the cream filling.
  5. To the food processor, add the cashews, lemon juice, dates, and vanilla extract. If desired, you can also add the zest of 1 - 2 lemons, reserving some lemon zest for garnish. Blend for several minutes until a soft cream is formed.
  6. Divide the cream filling between the mini muffin tin wells.
  7. Sprinkle the top with shredded coconut and the reserved lemon zest for garnish.
  8. Place the muffin tin in the freezer for approximately 1 hour to set.
  9. To remove the cups, simply slide a butter knife around the edge while applying slight inward pressure with the knife, and the cups should pop up.
  10. These can be enjoyed cold straight out of the freezer, or for maximum creaminess let them sit until they soften before serving.

Notes

  • * We recommend soaking the nuts in water before using them in this recipe, ideally for at least a couple of hours or overnight. This is optional, though, and simply helps our bodies better absorb some nutrients in the nuts.
  • ** If the dates are hard, simply soak in warm water for 10 minutes first, then drain.
  • *** If you don't have a mini muffin tin, you can use a large muffin tin, or press the mixture into an 8 inch (20 cm) square baking dish and cut into squares after freezing.

Storage

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Angelica - Sept. 12, 2021, 2:12 a.m.

I love lemons and I thought this would taste delicious, so I made this and I followed the recipe exactly with all the exact measurements and instructions but I didn’t like them. They tasted like cashews and lemon. Imagine if there was a lemon version of peanut butter, yeah it tasted like that. I love u PUL team, but I didn’t like this one. Do you have any tips and pointers for me?

PUL Team - Sept. 12, 2021, 7:58 p.m.

Hey Angelica, I'm so sorry to hear this recipe wasn't enjoyed. The only thing that comes to mind is the freshness of the cashews (or maybe even the walnuts or almonds). Cashews and walnuts in particular have a relatively high fat content, and this fat can go rancid if the nuts are either old or not stored correctly. Rancid nuts can give an unpleasant taste and smell, so I'm not sure if this is perhaps what you might have experienced? In case you're looking for another lemon-based dessert recipe, perhaps this might be of interest: https://www.pickuplimes.com/r… . I hope this helps for now, Angelica, and thank you for taking the time to share. It really helps us learn and grow 🙏

Angelica - Sept. 15, 2021, 1:58 p.m.

Thank you, it means a lot, and I will retry this recipe!:) Do you recommend in nut brands?

PUL Team - Sept. 15, 2021, 4:57 p.m.

Hey Angelica, we order ours from an online shop in the Netherlands called de Notenshop. I'm not sure where you're based and which brands might be available to you, but I'm sure any brand is alright. If I may advise, just try to store your nuts well sealed, and in a cool dark place. We even store our raw nuts in the freezer or fridge to extend their shelf-life 🤓 I hope this helps for now!


Vera - Aug. 2, 2021, 6:55 p.m.

W.O.W.!!! Tried this recipe and didn't expect them to be THIS great. I love lemon tarts in general but these Cupcakes will be my all time favorite from now on. Thank you so much.

PUL Team - Aug. 5, 2021, 3:58 a.m.

So glad you enjoyed the recipe, Vera!


Sara - Aug. 1, 2021, 12:02 a.m.

Totally delicious! As someone who has to avoid sugars (that aren't in whole fruit form) I've been looking for a dessert that I could eat that used my love of lemons, and this hit the spot. I swapped in pecans for the walnuts and made it in an 8x8 dish. They came out great!


Brin - June 17, 2021, 9:45 p.m.

Is the shredded coconut necessary? Not a huge fan but everything else about these seems delicious. Just want to know if I omit it, if that's fine, or if I should substitute it for something else.

PUL Team - June 18, 2021, 2:59 a.m.

Hi Brin, the lovely thing we personally enjoy about the shredded coconut is the coconut flavour it provides, but it's not necessary 🙂 You could try equal parts of another nut or seed that you enjoy as a substitute for texture if desired!