Lemon Creams

Discover the perfect No-Bake Lemon Cream recipe, explore customizations, and learn why this dessert is the ideal companion for picnicking adventures.


– 5 cups confectioners sugar – 2 ½ tbsp lemon juice – Pinch of salt – ¾ cup marshmallow cream – 1 tsp lemon extract – 2 lemons zested – 4 drops of yellow food coloring – ¼ cup unsalted butter – ½ tsp vanilla extract – 1 cup chocolate – 3 tbsp coconut oil – Slivers of candied lemon peel to decorate

Use a big bowl and add half of the confectioners sugar, lemon juice, salt, marshmallow cream, lemon extract, lemon zest, yellow food coloring, butter at room temperature and mix it together.

Add the rest of the confectioners sugar and vanilla extract. Use an ice-cream scoop and make balls from the mixture.

Refrigerate for 15 minutes. On a heated stove melt chocolate and pour coconut oil over chocolate. When the balls are ready and set, dip them in chocolate and decorate with candied lemon peel. Refrigerate for 10 min or until the chocolate is set.

Lemon Creams are the luscious offspring of lemon and dairy, a delightful marriage that can be traced back to ancient culinary practices.