The lemon dessert cups are a perfect spoon dessert for the buffet table. I love single servings when the dinner is set up for a buffet, whether it’s an aperitif or a brunch. They are beautiful, small, and convenient. These lemon dessert cups have a base of soft cake, a non-alcoholic soak, and a soft lemon custard. The lemon dessert cups, delicate, sparkling, and elegant, are delicious!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 26 cups
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With the quantities indicated here, I prepared 26 cups for a buffet. If you need less, you can easily halve the quantities. I always prepare the full amount. What is left over can be used for breakfast.
- 3 eggs
- 3⁄4 cup sugar
- 1⁄2 cup rice oil (or another vegetable oil of choice)
- 1⁄2 cup milk
- 1 1⁄4 cup all-purpose flour (or rice flour)
- 1⁄3 cup potato starch
- 2 tsp baking powder
- 1 cup water
- 3 tbsp sugar
- 1⁄2 lemon (juice)
- 2⁄3 cup sugar
- 4 whole eggs
- 1⁄2 cup sugar
- 2⁄3 cup cornstarch
- 4 1⁄4 cups milk
- 1 lemon (grated peel)
- 2 cups fresh cream
- q.b. dehydrated lemon peel
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 10-inch Cake Pan
- 1 Cake Tester
- 1 Cooling Rack
- 1 Saucepan
- 1 Whisk
- 1 Casserole
- 1 Whisk
- 1 Strainer
- 1 Bowl
- 1 Piping Bag
- 1 Nozzle 1M
- 25 Dessert Cups
Steps
In the bowl of the stand mixer or using an electric hand mixer, beat the eggs with the sugar until they are light and fluffy. Add the flour with the potato starch and baking powder and mix well. Gradually pour in the rice oil or another vegetable oil of choice and the milk while continuing to beat. Add the vanilla extract or vanillin. Pour the mixture into the pan and bake in a preheated oven at 350°F for 20-25 minutes. Always do the skewer test to ensure the cake is cooked, as ovens may vary. When the cake is done, remove it from the pan and let it cool.
In a saucepan, pour the lemon juice, water, and sugar. Stir and bring to a boil. Let it boil for a few minutes to dissolve the sugar completely. Then turn off the heat and let it cool.
In a pot, heat the milk with the lemon zest without bringing it to a boil. Turn off the heat and let it rest for twenty minutes to allow the milk to absorb the flavor. In a bowl, beat the eggs with the sugar, and when well combined, add the cornstarch, incorporating it carefully to avoid lumps. Gradually add the milk, pouring it through a sieve to remove the lemon zest. Transfer the mixture to a saucepan and cook over low heat for about ten minutes, adjusting the thickness of the cream to your liking. When the cream is cooked, place it in a bowl and cover it with plastic wrap (this prevents a skin from forming on the surface) and let it cool slightly before using.
Place pieces of cake at the bottom of the cups, soak with the syrup, cover with the cream, and create a second layer of cake and cream. Finish with the fresh whipped cream placed in a piping bag with a 1M nozzle and the lemon powder. Store the cups in the refrigerator until serving.
Notes
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It’s a bit laborious to prepare these cups, especially if there are many, but it’s worth it. They make a good impression, I assure you. However, if you want to work less (or if you don’t need single servings), simply divide the cake in half, soak it, and fill it with cream (in this case, half the cream is enough), then decorate with whipped cream as desired.
