3-Ingredient Lemon Cream Cups

This is extremely easy to throw together at the last minute for an impromptu dessert. And feel free to add more lemon curd if you want it more lemon-y. And if you'd like to make your own lemon curd, here's my recipe.

Serves 4

1 cup lemon curd, store-bought or homemade

1 cup mascarpone cheese (room temp)

1 cup whipped cream (1/2 cup cream whipped with 1 1/2 tablespoons sugar)

Whipped cream for serving, optional (sort of)

In a medium bowl, stir together the lemon curd and mascarpone. In a separate bowl, whip the cream and sugar until light, airy and fairly stiff.

Fold the cream into the curd mixture until well combined and then spoon into 4 little bowls or dessert cups.

You can serve it immediately, but it's nice to refrigerate until it has set up a bit, 1-2 hours. If desired, whip a little extra cream to serve on top.