Variations & Tips
For picky eaters or little ones who are unsure about lemon, you can cut the lemon juice back to 2–3 tablespoons and fold in a handful of mini marshmallows or a few crushed graham crackers to make it taste more like a lemon cream pie in a cup. If someone in your house isn’t a big lemon fan at all, you can swap the lemon juice for 2–3 tablespoons of orange juice for a softer, creamsicle-style flavor. For a slightly firmer, more cheesecake-like dessert, layer the lemon cream over a base of crushed graham crackers or vanilla wafers mixed with a tablespoon of melted butter. You can also turn this into a “build-your-own” dessert bar for family night: set out bowls of toppings—berries, granola, crushed pretzels, chocolate chips—and let everyone decorate their own cup. If you need to plan ahead, the lemon cream can be made up to a day in advance and kept covered in the fridge; just give it a gentle stir before serving. For a lighter version, you can use half heavy cream and half Greek yogurt (plain or vanilla), folding the yogurt in by hand at the end for a tangier, slightly less rich treat.
