Lemon Cream Cups with Twist

1. Find the natural resting spot on the lemon by letting it roll on the counter and see where it sits to determine the bottom of the basket.

2. Remove the top quarter of the lemon just to the right of center, leaving enough flesh behind for the handle and repeat on the opposite quarter.

3. Remove the fruit from under the handle using a serrated blade to cut the flesh.

4. Use the serrated blade to cut around and under the fruit as best as you can.

5. Gently use a spoon to remove the rest of the fruit and scoop out the inside of the basket.

6. If desired, use a sharp knife to cut a pointed edge around the bottom of the basket.

7. Pour freshly squeezed and strained lemon juice into a small saucepan.

8. Add the remaining lemon curd ingredients to the saucepan and mix well until the cornstarch dissolves.

9. Put the saucepan on medium heat to boil the mixture and continue stirring until it thickens.

10. Turn the heat off and stir the mixture for one more minute.

11. Pour it into a bowl and cover it with cling film.

12. Refrigerate until used.

13. Fill each hollowed-out lemon with the lemon cream mixture.

14. Place in the refrigerator to chill and set for at least an hour to enhance the creamy texture and allow the flavors to meld beautifully.

Notes

1. For a dairy-free version, use coconut cream as an alternative to heavy cream.