Lemon Curd Dessert Cups
These easy layered lemon dessert cups are a perfect springtime or Easter Mason jar dessert idea. They're made with just 4 ingredients and can be partially prepared in advance, making them ideal for camping.
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.
Nutrition
Serving: 1jarCalories: 447kcalCarbohydrates: 47.5gProtein: 6.3gFat: 32.1gCholesterol: 215mgSodium: 395mgFiber: 0.6gSugar: 33.7g
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