Creamy Lemon Carlota Cups

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Ingredients

For the Lemon Cream

  • 1 can sweetened condensed milk (14 oz / 397 g)
  • 1 can evaporated milk (12 fl oz / 360 ml)
  • 190 g (6.7 oz) cream cheese, softened
  • Âľ cup (180 ml) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons

For the Layers

  • 1 large package MarĂ­a cookies (about 170–200 g / 6–7 oz)
  • ½ cup milk (for lightly dipping the cookies)

For Decorating

  • 1 cup heavy whipping cream or prepared whipped topping
  • Lemon zest
  • Thin lemon slices (optional)
  • Crushed MarĂ­a cookies or mini MarĂ­a cookies

Instructions

Step 1: Prepare the Lemon Cream

In a blender, combine:

  • Sweetened condensed milk
  • Evaporated milk
  • Cream cheese
  • Vanilla extract
  • Lemon zest

Blend for about 1 minute, or until the mixture is completely smooth.

With the blender running on low speed, slowly pour in the fresh lemon juice. The mixture will begin to thicken slightly as the lemon juice reacts with the dairy.

Step 2: Prepare the Cookies

Crush the MarĂ­a cookies into medium-sized pieces or coarse crumbs.

If desired, quickly dip each cookie piece in milk for just 1 second. This softens the cookies without making them soggy.

Step 3: Assemble the Dessert Cups

In each serving cup, layer:

  • 2 tablespoons crushed MarĂ­a cookies
  • 3–4 tablespoons lemon cream
  • Another layer of crushed cookies
  • More lemon cream until the cup is about Âľ full

Gently tap each cup on the counter to settle the layers and remove any air pockets.

Step 4: Decorate

Transfer the whipped cream to a piping bag fitted with a star tip.

Pipe a tall swirl of whipped cream in the center of each cup.

Finish by sprinkling with:

  • Fresh lemon zest
  • A little crushed MarĂ­a cookie
  • A mini MarĂ­a cookie or a small lemon slice for an elegant presentation

This decoration looks especially attractive when using dome lids.

Step 5: Chill

Cover the cups with dome lids (if using) and refrigerate for 4 to 6 hours.

This allows the cookies to soften and the lemon cream to set into a rich, creamy dessert.

Selling Tip

Use 10-ounce or 12-ounce clear dessert cups with high dome lids.

Fill each cup only about Âľ full before decorating so the whipped cream fits neatly under the dome.

The dome lid protects the topping and gives the dessert a premium bakery-style presentation that’s perfect for display cases, photos, or take-home sales.

Storage

  • Keep refrigerated at all times.
  • Best enjoyed within 3–4 days.
  • Do not freeze, as freezing may cause the cream filling to separate and lose its smooth texture.

Yield

Makes approximately 8 dessert cups.

These creamy lemon Carlota cups are rich, refreshing, and easy to prepare. With layers of tender MarĂ­a cookies, silky lemon cream, and fluffy whipped topping, they’re perfect for parties, family gatherings, or selling as an elegant grab-and-go dessert.

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