Strawberry Lemon Yum Cups

Strawberry Lemon Yum Cups

A sweet and refreshing treat that is half candy and half pie.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 -20 servings
Author Heather


  • Strawberry White Chocolate Cups
  • 11 oz bag good quality white chocolate chips
  • 1.2 oz bag freeze dried strawberries
  • Lemon Filling
  • 2 lg lemons
  • 4 tbsp butter
  • 2 lg eggs + 1 yolk
  • 1/4 cup lemon juice
  • pinch of salt
  • 8 oz cream cheese *softened to room temp
  • Topping
  • 1 cup whipping cream
  • 1 tbsp sugar
  • 1 pint fresh strawberries *optional
  • Miscellaneous Items
  • nonstick spray
  • 20 silicon muffin cups


  1. For the Cups- Place dehydrated strawberries in a food processor and process to powder form. Fill the bottom of a double broiler with water and place on low heat. Place white chocolate chips & strawberry powder in the top of double broiler. When chocolate begins to melt begin stir & continue until chocolate is fully melted & incorporated with strawberry, about 7-8 mins.
  2. Spray silicon muffin cups lightly with a nonstick spray. Add approximately 1 tbsp of melted chocolate mixture to each cup. Using a small spoon or small brush spread chocolate over bottoms of cup and halfway up sides. Place in refrigerator until hardened, about 30 mins.
  3. For the Filling
  4. Using a vegetable peeler remove zest of lemons making sure to avoid pith (white part) as much as possible. Add zest and sugar to a food processor and blend until lemon zest is finely minced. In a separate bowl cream butter. Add sugar mixture and cream again. Beat in 1 egg and yolk at a time. Mix in lemon juice and salt. Pour mixture into a medium sized pot and place over low heat. Stir consistently and cook until just before a simmer (170℉), about 10 mins. Remove from heat and chill until at least room temperature.
  5. In a separate bowl whip cream cheese until smooth. Working in batches add lemon curd to cheese mixture. Mix thoroughly. Spoon mixture into chocolate cups.
  6. For the Topping
  7. Place whipping cream and sugar into chilled container and whip until stiff peaks form, about 7-8 mins. Spoon or pipe over lemon filling and top with 1 strawberry slice.
  8. Refrigerate for at least 2 hours. Can last covered up to 2 days but is best on 1st day.

Recipe Notes

*Please use as many organic ingredients as possible.*