These lemon curd dessert cups are an easy no-bake camping dessert (that doesn't require freezing!) that combines buttery graham crackers, tangy lemon curd, and sweet toasted marshmallow. Think of it as a camping-inspired riff on lemon meringue pie.
Lemon meringue pie has been a favorite of mine for as long as I can remember, but it's not exactly a quick and easy dessert to toss together. Particularly not when you're camping! However, with this recipe, you can enjoy the next best thing with almost no effort.
This lemon dessert in a cup relies on only 4 ingredients--a no-bake butter and graham cracker base, lemon curd, and a toasted marshmallow for the top. Best of all, you can assemble everything except the marshmallow before heading out to camp, so all you need to do is toast a marshmallow and plop it on top before digging in.
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Why This Recipe is Great for Camping
- You can make this camping dessert in advance and stash them in the cooler before you head out on your camping trip.
- They're portioned into individual servings, so you don't have to worry about eating it all at once or figuring out how to store leftovers.
- These easy mini Mason jar desserts will keep for up to 4 days, so you can enjoy them at your leisure.
Ingredients and Substitutions
- Butter--I use salted butter for the crust, but if you've only got unsalted on hand, just add a big pinch of salt to your crushed graham cracker and butter mixture.
- Graham crackers--These are inexpensive and you likely have them on hand as part of your camping s'mores stash. If you want to get a little fancy, Biscoff cookies would also work here.
- Lemon curd--You can make your own lemon curd or use good-quality store-bought curd. My favorite is Bonne Maman Lemon Curd.
- Jumbo marshmallows--These are the perfect size to fit in ½-pint Mason jars. If you're using smaller marshmallows, you may be able to fit 2 on top of each lemon dessert cup.
How to Make Lemon Curd Dessert Cups
- Place the graham crackers in a resealable bag and crush with a rolling pin. Alternatively, you can grind them in a food processor.
- Pour in the butter and use a fork to mix well.
- Divide the graham cracker mixture among four ½-pint wide mouth Mason jars and pack them firmly into the base of the jar.
- Spoon the lemon curd over the graham cracker base.
- Toast the marshmallows until golden.
- Top each dessert with one toasted marshmallow.
FAQs
Yes! If you'd prefer to use an oven, set it to broil. Arrange the marshmallows on a foil-lined baking sheet and broil them until golden brown on top, about 2 minutes. Remove the baking sheet from the oven, carefully turn each marshmallow over, and broil the other side until golden. Watch them carefully so that they don't burn.
To make a quick dessert with lemon curd, fold it into whipped cream to make an easy lemon mousse. It's also fantastic spooned onto scones or biscuits, or dolloped onto skillet pancakes.
Yes. You can freeze the lemon curd and graham cracker base in their jars for up to 3 months. Do not freeze with the marshmallow topping.
To freeze the lemon dessert cups, assemble the cups without the marshmallow topping, and cover with a canning lid. Freeze for up to 3 months. Thaw in the refrigerator overnight before topping with marshmallows and serving.
Tips and Troubleshooting
- Use the base of a small glass or smaller sized jar to pack the graham cracker base into the bottom of the jar.
- Don't toast your marshmallows until just before serving. Once the marshmallows sit and firm up, they become difficult to eat.
Storage Instructions
Store the assembled lemon desserts without the marshmallow topping in your fridge or cooler for up to 4 days or freeze for up to 3 months. Top with the toasted marshmallow just before serving.
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Recipe
Lemon Curd Dessert Cups
Equipment
- 4 ½-pint wide-mouth Mason jars with lids
- Marshmallow toasting stick
Ingredients
- 3 ounces graham crackers (about 13)
- 2 tablespoons salted butter melted
- 1 cup lemon curd
- 4 jumbo marshmallows
Instructions
- Prepare a campfire, camp stove, or grill for toasting marshmallows.
- Place the crackers in a resealable bag and seal it. Use a rolling pin to crush the crackers until they are coarsely ground. Alternatively, you can do this in a food processor.
- Combine the crushed crackers and melted butter in a medium bowl and use a fork to mix well. Divide the cracker mixture among four wide-mouth jars (½ pint size) and press the crackers firmly into the bottom of each jar.
- Spoon ¼ cup of lemon curd on top of the graham crackers in each jar.
- Just before serving, toast your marshmallows over a campfire, camp stove, or grill. (See FAQs above for instructions for oven toasting.)
- Top each jar with one toasted marshmallow and serve immediately.
Notes
- Getting ahead--The crust and lemon curd can be assembled in the jars up to 4 days before serving. Cover with lids and store in your fridge or cooler. Top with the toasted marshmallows just before serving.
- Packing the crust--Use the base of a small glass or smaller sized jar to pack the graham cracker base into the bottom of the jar.
- Don't toast the marshmallows ahead of time--Once the marshmallows sit and firm up, they become difficult to eat.
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