How to Make Lemon Cups

Make these fun fresh Lemon Cups to use for serving sorbet, ice cream, or a special dip at your next party or event.

These cute little Lemon Cups are so easy to make and perfect for many celebrations like ladies luncheons or teas, pool parties, baby showers, bridal showers. They take the ordinary and make it extraordinary! It’s the unique extra touches like these lemon cups that make celebrating and entertaining so fun.

Fill them with a light sorbet, ice cream or fluffy Lemon Cream Pie Dip for individual treats. Easily make them ahead a day or so and keep covered in the refrigerator to wait until party time.

Want to see how to make them? Let me show you.

You’ll need:

• a sharp knife
• a small serrated knife (a grapefruit knife works great for this)
• a melon baller or spoon
• lemons, washed

Here are the simple steps (step-by-step photos are below):

1. The lemon needs a flat surface so it will stand on it’s on, so begin by slicing a small sliver off of one end to create a flat end. Be careful not to cut al the way through the pith.
2. Next slice a larger slice from the other end.
3. Using the serrated knife (a grapefruit knife works perfectly), making up and down cuts, slice all the way around the inside of the pith.
4. Using a melon baller or spoon, scoop and scrape out the inside of the lemon, being very careful to not pierce through the bottom. (Keep the lemon guts to squeeze for fresh lemonade!)
5. If making a day or so ahead of time, cover and refrigerate until ready to use.

That’s it. Now they’re ready to fill with a sweet treat.

I hope you enjoy these extra fun Lemon Cups at your next party. Happy entertaining!

How to Make Lemon Cups Recipe

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How to Make Lemon Cups

Prep Time: 20 minutes

Total Time: 20 minutes

These easy Lemon Cups are the perfect place for dip or berries.

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Ingredients

• a sharp knife
• a small serrated knife
• a melon baller or spoon
• lemons

Instructions

1. Create a flat surface for the lemon to stand on by slicing a small sliver off of one end. Be careful not to cut al the way through the pith.
2. Next slice a larger slice from the other end. Using the serrated knife (a grapefruit knife works perfectly), making up and down cuts, slice all the way around the inside of the pith.
3. Using a melon baller or spoon, scoop and scrap out the inside of the lemon, being very careful to not pierce through the bottom. (Keep the lemon juice and guts to squeeze for fresh lemonade!)
4. If making a day or so ahead of time, cover and refrigerate until ready to use.

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