Why You’ll Love This Greek Yogurt Lemon Cups
- Effortless Elegance. Honestly, these cups look far more impressive than the effort required. They’re perfect for impressing guests or just treating yourself on a weeknight.
- The Perfect Balance of Tart and Sweet. The sharpness of the lemon cuts through the richness of the Greek yogurt and the sweet biscuit base, creating a flavour that’s vibrant and never cloying.
- Incredibly Versatile. You can make these in individual jars, one big dish, or even as a parfait. They’re a fantastic template that you can adapt with different fruits, nuts, or even a swirl of honey.
- A Make-Ahead Marvel. These cups actually benefit from a few hours in the fridge, allowing the flavours to meld and the base to soften just enough. It’s the ultimate stress-free dessert for entertaining.
Ingredients & Tools
- 150 g digestive biscuits or graham crackers
- 60 g unsalted butter, melted
- 500 g thick, full-fat Greek yogurt
- Zest of 2 medium unwaxed lemons
- 60 ml fresh lemon juice (about 2 lemons)
- 80 g icing sugar, plus extra for dusting
- 1 tsp vanilla extract
- A pinch of fine sea salt
Tools: A food processor or a zip-top bag and rolling pin, a mixing bowl, a whisk, a zester or fine grater, a juicer, and 4-6 small glasses or jars.
The quality of your yogurt really is the star here, so try to find the thickest, creamiest full-fat Greek yogurt you can — it makes all the difference in texture. And for the lemons, using fresh juice and zest is non-negotiable; the bottled stuff just doesn’t have the same bright, aromatic punch that makes these cups so special.
Serves: 4-6 | Prep Time: 15 minutes | Chill Time: 2 hours (minimum) | Total Time: 2 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Why full-fat yogurt? It provides a much richer, creamier mouthfeel and is less likely to weep or become watery. Low-fat versions can make the final dessert a bit thin.
- Zest first, then juice. This is a little kitchen hack that makes life easier. It’s far simpler to zest a whole, firm lemon than one you’ve already squeezed the life out of.
- Don’t skip the salt. That tiny pinch might seem insignificant, but it works wonders to balance the sweetness and enhance the lemon flavour, making everything taste more… well, more like itself.
- Get your biscuits fine. You want your biscuit crumbs to be as even as possible. This helps them bind together with the butter to form a solid base that won’t collapse when you spoon the yogurt on top.
How to Make Greek Yogurt Lemon Cups
Step 1: First, let’s tackle the base. Place your digestive biscuits into a food processor and pulse until you have fine, even crumbs. If you don’t have a processor, pop them into a sturdy zip-top bag, seal it, and roll over them with a rolling pin until crushed. You’ll want them to resemble damp sand in texture. Transfer the crumbs to a mixing bowl.
Step 2: Pour the melted butter over the biscuit crumbs. Now, get in there with your hands or a fork and mix thoroughly. The trick is to make sure every single crumb is lightly coated in butter — this is what will hold your base together. The mixture should clump together when you squeeze a handful. If it seems too dry, you can add another tiny knob of melted butter.
Step 3: Divide the buttery biscuit mixture evenly between your glasses or jars. Use the back of a spoon to press it down firmly and evenly into the bottom of each vessel. This compact layer is your foundation. Once done, pop them into the fridge to set while you make the filling. This short chill helps the base firm up.
Step 4: For the star of the show: the lemon yogurt. In a separate, clean bowl, add the thick Greek yogurt. To it, sift in the icing sugar. Sifting might feel like an extra step, but it prevents any lumps of sugar from hiding in your beautifully smooth filling. Add the fresh lemon zest, lemon juice, vanilla extract, and that all-important pinch of salt.
Step 5: Now, whisk everything together. Go gently at first to incorporate the sugar, then whisk more vigorously until the mixture is completely smooth, creamy, and well-combined. You’ll notice the aroma is just incredible — fresh and zingy. Taste it! This is your chance to adjust. Want it tarter? A squeeze more lemon. Sweeter? A dusting more icing sugar.
Step 6: Take your chilled glasses from the fridge. Spoon or pipe the lemon yogurt mixture over the biscuit base, dividing it evenly. Smooth the tops with the back of your spoon for a neat finish. You should have a lovely clear distinction between the pale yellow filling and the golden base.
Step 7: The final, most crucial step: patience. Cover the cups loosely with cling film and refrigerate them for at least 2 hours, though overnight is even better. This chilling time allows the flavours to fully develop and marry, and it gives the filling a perfect, set-but-creamy texture.
Step 8: Just before serving, you can add a final flourish. A light dusting of icing sugar, a twist of lemon zest, or a few fresh blueberries or a sprig of mint on top makes them look restaurant-worthy. Then, just dig in with a long spoon!
Serving Suggestions
Complementary Dishes
- A simple fruit salad with mint — The freshness of seasonal berries or melon provides a lovely, light counterpoint to the creamy richness of the cups.
- Buttery shortbread biscuits on the side — For those who can’t get enough of that crumbly texture, an extra biscuit for dipping is always a welcome addition.
Drinks
- A glass of crisp Prosecco or Champagne — The bubbles and acidity cut through the creaminess beautifully, making for a truly celebratory feel.
- Earl Grey tea, served chilled — The bergamot notes in the tea are a surprisingly perfect partner for the citrusy lemon in the dessert.
Something Sweet
- Dark chocolate-coated orange peel — A few pieces of this alongside the cup offer a different, deeper citrus note and a bit of bitter chocolate contrast.
- A tiny shot of limoncello — For the adults, a small sip of this icy cold lemon liqueur served alongside is a decadent and fitting end to an Italian-inspired meal.
Top Mistakes to Avoid
- Mistake: Using watery yogurt. This is the number one reason for a sloppy dessert. If your yogurt has a lot of liquid (whey) floating on top, strain it through a cheesecloth for 30 minutes first. A thick start means a perfect set.
- Mistake: Not pressing the base down firmly. A loose base will crumble apart as soon as you try to eat it. Really press it down with the back of a spoon to compact it into a solid layer.
- Mistake> Skipping the chilling time. I know, it’s tempting to dig in right away. But the chill is what allows the biscuit base to soften slightly and the flavours to fully bloom. It’s a game-changer.
- Mistake: Zesting too deep. When zesting your lemons, only grate the bright yellow outer skin. The white pith underneath is bitter and can spoil the lovely, bright flavour of your filling.
Expert Tips
- Tip: Toast your biscuit crumbs. For a next-level base, spread the plain biscuit crumbs on a baking tray and toast them in a 180°C oven for 5-7 minutes before mixing with the butter. This deepens their flavour and adds a wonderful nuttiness.
- Tip: Add a hidden layer. For a fun surprise, add a thin layer of lemon curd or a few fresh raspberries between the biscuit base and the yogurt filling. It creates a beautiful visual and a burst of extra flavour.
- Tip: Make them ahead for a crowd. These cups are perfect for parties. You can assemble them completely up to 24 hours in advance. Just add any fresh fruit garnishes right before serving so they don’t bleed or go soft.
- Tip: Use a piping bag for a clean look. If you want a really professional, café-style finish, spoon the yogurt mixture into a piping bag (even a disposable one) and pipe it into the glasses. It’s much neater than spooning.
FAQs
Can I use low-fat Greek yogurt?
You can, but the texture and flavour won’t be quite the same. Full-fat yogurt gives a much richer, creamier result that holds its shape better. Low-fat versions tend to be more acidic and can sometimes release more water, potentially making the dessert a bit looser. If you do use low-fat, I’d recommend straining it for an hour or so to thicken it up as much as possible first.
How long will these keep in the fridge?
They’ll keep beautifully for up to 2-3 days covered in the fridge. The biscuit base will continue to soften the longer they sit, which some people actually prefer! After day three, the base might get a little too soft. They do not freeze well, as the yogurt layer can become grainy upon thawing.
My filling is a bit runny. What can I do?
If your yogurt mixture seems too thin before you even assemble the cups, it’s likely the yogurt itself was a bit watery. You can try to thicken it by whisking in a teaspoon of cornflour. If you’ve already assembled them and they’re runny after chilling, it’s probably too late for this batch, but it’s a good tip for next time!
Can I make this into one big dessert instead of individual cups?
Absolutely! A trifle dish or a 20cm round springform pan works perfectly. Just press the biscuit base into the bottom, spread the yogurt filling over the top, and chill as usual. You’ll just need to slice it to serve, which can look really stunning.
What can I use instead of digestive biscuits?
Graham crackers are the most direct substitute. But you can get creative! Shortbread biscuits would make a richer, sweeter base, while ginger nuts would add a lovely spicy warmth that pairs wonderfully with lemon. Just make sure whatever you use, you can crush it into fine crumbs.
Greek Yogurt Lemon Cups
Whip up these effortless Greek Yogurt Lemon Cups in just 15 minutes! Creamy, zesty no-bake dessert with a buttery biscuit base. Perfect make-ahead treat that impresses every time.
Ingredients
Ingredients
-
150 g digestive biscuits or graham crackers
-
60 g unsalted butter (melted)
-
500 g thick, full-fat Greek yogurt
-
2 medium unwaxed lemons (zest only)
-
60 ml fresh lemon juice (about 2 lemons)
-
80 g icing sugar (plus extra for dusting)
-
1 tsp vanilla extract
-
A pinch fine sea salt
Instructions
-
First, let's tackle the base. Place your digestive biscuits into a food processor and pulse until you have fine, even crumbs. If you don't have a processor, pop them into a sturdy zip-top bag, seal it, and roll over them with a rolling pin until crushed. You'll want them to resemble damp sand in texture. Transfer the crumbs to a mixing bowl.01
-
Pour the melted butter over the biscuit crumbs. Now, get in there with your hands or a fork and mix thoroughly. The trick is to make sure every single crumb is lightly coated in butter — this is what will hold your base together. The mixture should clump together when you squeeze a handful. If it seems too dry, you can add another tiny knob of melted butter.02
-
Divide the buttery biscuit mixture evenly between your glasses or jars. Use the back of a spoon to press it down firmly and evenly into the bottom of each vessel. This compact layer is your foundation. Once done, pop them into the fridge to set while you make the filling. This short chill helps the base firm up.03
-
For the star of the show: the lemon yogurt. In a separate, clean bowl, add the thick Greek yogurt. To it, sift in the icing sugar. Sifting might feel like an extra step, but it prevents any lumps of sugar from hiding in your beautifully smooth filling. Add the fresh lemon zest, lemon juice, vanilla extract, and that all-important pinch of salt.04
-
Now, whisk everything together. Go gently at first to incorporate the sugar, then whisk more vigorously until the mixture is completely smooth, creamy, and well-combined. You'll notice the aroma is just incredible — fresh and zingy. Taste it! This is your chance to adjust. Want it tarter? A squeeze more lemon. Sweeter? A dusting more icing sugar.05
-
Take your chilled glasses from the fridge. Spoon or pipe the lemon yogurt mixture over the biscuit base, dividing it evenly. Smooth the tops with the back of your spoon for a neat finish. You should have a lovely clear distinction between the pale yellow filling and the golden base.06
-
The final, most crucial step: patience. Cover the cups loosely with cling film and refrigerate them for at least 2 hours, though overnight is even better. This chilling time allows the flavours to fully develop and marry, and it gives the filling a perfect, set-but-creamy texture.07
-
Just before serving, you can add a final flourish. A light dusting of icing sugar, a twist of lemon zest, or a few fresh blueberries or a sprig of mint on top makes them look restaurant-worthy. Then, just dig in with a long spoon!08
