Pinterest is filled with adorable craft projects for Easter. If you’re looking for a project with the kids, check out our roundup of 14 fun Easter crafts for the kiddos. We saw Tara from Noshing with the Nolands’ Easter Cups with Lemon Curd and Cream and thought they’d be a beautiful addition to the Easter dessert table. But would they be a Pinterest Pass?
Gather the Ingredients
- 3-4 lemons
- 1 1/2 cups granulated sugar
- 1 stick unsalted butter at room temperature
- 4 large eggs
- Candy melts (like Wilton) in blue, yellow, and pink
- Balloons
- Whipped cream
- Easter sprinkles
- Non-stick bakers spray with flour
- Wax paper
To Make The Lemon Curd
Using a microplane, zest three lemons. Make sure not to zest any of the bitter white pith. Add the zest to the sugar and mix. Juice the lemons to get 1/2 cup of lemon juice.
Affix the paddle attachment to a stand-up mixer and cream the butter. Add the sugar and mix until combined.
Add the eggs one at a time. Make sure to fully incorporate before adding the next egg. Then, pour in the lemon juice and mix until blended.
Next, add the butter mixture to a saucepan. Over a low heat, cook until mixture is thickened (about 10 minutes). Stir constantly. It will be done when the curd coats the back of a spoon.
Pour the curd into a bowl. Cover with plastic wrap. To prevent a skin forming on the curd, make sure the plastic wrap is touching the curd. Let chill.
To Make The Chocolate Bowls
Melt candy melts in separate bowls in the microwave. To melt, microwave at 40% power for 1 minute. Stir and microwave in 30-second increments until completely melted. Blow up balloons to the desired size. Spray the balloon with non-stick bakers spray. Dip the balloons into the melted candy.
Place on a piece of waxed paper to set up. Depending on how big the balloons are, in the end, you’ll have about six chocolate cups.
Once the chocolate has hardened, pop the balloon. Use the melted chocolate to repair any breaks.
How to Assemble the Easter Cups
Pour the curd into the chocolate bowls. Top with whipped cream and Easter sprinkles.
The Results: Test Kitchen Pass!
This adorable Easter dessert is rich and delicious! The lemon curd is tart and creamy. It’s bursting with lemon flavor. Adding the whipped cream cuts the tartness of the lemon curd a bit. Being able to eat the fun and festive bowls is an added bonus.
Test Kitchen Tips
- Rinse off the balloons to get any latex powder off before dipping in chocolate.
- When dipping the balloons, press down a bit to help make the bowl edges evener.
- We tried dipping without cooking spray first, but it was hard to peel the chocolate from the popped balloon. After testing both regular cooking spray and baking spray with the added flour, we found the baking spray best because the chocolate clung better and had a smoother texture. In the photo below, the balloon on the left has regular non-stick cooking spray and the one on the right, bakers spray.
