Three-Ingredient Baked Lemon Vanilla Yogurt Pots with Honeyed Berries

Quick Recipe Version (TL;DR)

• Yield: 6 small pots (4–5 oz/120–150 ml each)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 15 minutes (includes cooling and chilling)

Quick Ingredients

• 2 cups (480 g) full-fat vanilla Greek yogurt, room temp
• 1 can (14 oz/396 g) sweetened condensed milk
• 1 large lemon, finely zested and 2 tbsp juiced
• 2 cups (300 g) mixed berries
• 2 tbsp (30 g) runny honey
• 6 small shortbread cookies (about 60 g), lightly crushed

Do This

• 1. Heat oven to 300°F (150°C). Boil a kettle. Arrange 6 ramekins in a deep baking pan.
• 2. Whisk yogurt and condensed milk until smooth. Stir in lemon zest and 2 tbsp lemon juice.
• 3. Divide mixture among ramekins (about 3/4 full). Skim bubbles; optionally strain first for extra silkiness.
• 4. Pour hot water into pan to halfway up ramekins. Tent pan with foil.
• 5. Bake 25–30 minutes until edges are set and centers wobble slightly.
• 6. Cool 30 minutes in the water bath, then remove and chill at least 2 hours.
• 7. Toss berries with honey (and a splash of leftover lemon juice). Top pots and finish with crushed shortbread.

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Why You’ll Love This Recipe

• Three-ingredient baked yogurt base that sets silky-smooth in a gentle water bath.
• Bright lemon and vanilla flavors without fuss, plus a no-cook, honeyed berry topping.
• Make-ahead friendly: bake in the morning, chill, and finish with quick toppings before serving.
• Elegant yet effortless—perfect for dinner parties, brunch, or a weeknight treat.

Grocery List

• Produce: 1 large lemon, 2 cups mixed berries (strawberries, blueberries, raspberries), optional fresh mint
• Dairy: Full-fat vanilla Greek yogurt (2 cups/480 g)
• Pantry: Sweetened condensed milk (14 oz/396 g can), runny honey, shortbread cookies

Full Ingredients

For the baked yogurt pots (3-ingredient base)

• 2 cups (480 g) full-fat vanilla Greek yogurt, at room temperature
• 1 can (14 oz/396 g) sweetened condensed milk
• 1 large lemon, finely zested and juiced (about 1 tbsp zest and 2 tbsp juice)

For the honeyed berries

• 2 cups (300 g) mixed berries (hulled and quartered strawberries, blueberries, raspberries)
• 2 tbsp (30 g) runny honey
• 1 tsp fresh lemon juice (from the lemon above), to taste
• Optional: a few small mint leaves, torn

To serve

• 6 small shortbread cookies (about 60 g), lightly crushed into chunky crumbs
• Extra lemon zest, for garnish (optional)

Step-by-Step Instructions

Step 1: Prepare the oven and water bath

Heat the oven to 300°F (150°C). Set a kettle of water to boil. Arrange six 4–5 oz (120–150 ml) ramekins in a deep roasting pan or baking dish. Lightly tap the pan to ensure the ramekins sit level for even baking.

Step 2: Make the lemon-vanilla yogurt base

In a medium bowl, whisk together the vanilla Greek yogurt and the sweetened condensed milk until silky and completely smooth, 30–45 seconds. Sprinkle in the lemon zest and whisk briefly to incorporate. Finally, whisk in 2 tablespoons lemon juice just until blended; the mixture will slightly thicken from the acidity—this is normal.

Step 3: Strain (optional but recommended)

For an ultra-smooth texture, pour the mixture through a fine-mesh sieve into a spouted jug, pressing gently with a spatula. Skim any surface bubbles. Divide evenly among the ramekins, filling each about three-quarters full.

Step 4: Set up the water bath

Place the pan on the middle oven rack. Carefully pour the just-boiled water into the pan so it reaches halfway up the sides of the ramekins. Tent the pan loosely with foil to prevent a skin from forming while allowing some steam to escape.

Step 5: Bake gently

Bake for 25–30 minutes, until the edges are set but the centers still wobble like soft jelly when you nudge a ramekin. Do not overbake; they will continue to set as they cool.

Step 6: Cool, then chill

Turn off the oven and remove the pan to a wire rack. Let the pots cool in the hot water for 30 minutes. Carefully lift out the ramekins, then chill uncovered until cool, about 30 minutes more. Cover and refrigerate at least 2 hours (or up to 3 days) until completely set and silky.

Step 7: Honey the berries and serve

In a small bowl, toss the berries with the honey and 1 teaspoon lemon juice. Let sit 10 minutes to macerate and become glossy. Just before serving, spoon the berries over each chilled yogurt pot, scatter with crushed shortbread, and add a touch of lemon zest or mint if you like.

Pro Tips

• Use full-fat yogurt for the creamiest, stable set; lower fat can weep in the oven.
• Room-temperature ingredients help the custard bake evenly and prevent cracking or curdling.
• Straining the mixture removes tiny lumps and bubbles for a glossy, custard-like finish.
• Bake until just wobbly—overbaking leads to a grainy texture. Gentle heat and a water bath are key.
• If you cannot find vanilla Greek yogurt, use plain full-fat Greek yogurt and add 1 teaspoon vanilla bean paste or extract (this makes the base four ingredients).

Variations

• Orange-vanilla: Swap lemon zest and juice for orange zest and juice for a softer, floral citrus profile.
• Maple-berry: Use warm maple syrup in place of honey; finish with toasted almonds instead of shortbread.
• Ginger crunch: Add a pinch of ground ginger to the crushed shortbread and top with chopped candied ginger.

Storage & Make-Ahead

Un-topped baked yogurt pots keep well, covered and refrigerated, for up to 3 days. Add berries and shortbread just before serving to maintain freshness and crunch. Macerated berries are best within 6 hours. Shortbread crumbs stay crisp in an airtight container at room temperature for 5 days.

Nutrition (per serving)

Approximate: 410 calories; 15 g fat; 60 g carbohydrates; 9 g protein; 1.2 g fiber; 150 mg sodium. Values will vary based on brands and exact toppings used.