Bright, creamy, and refreshing — this homemade lemon cream dessert is the perfect treat for sunny days or to finish off any meal with a zesty twist. Its vibrant yellow color and silky texture make it both visually stunning and incredibly delicious.
This versatile lemon curd-based cream works beautifully in:
- Tarts, cupcakes, and pastries
- Sponge cake fillings
- Served with ice cream, yogurt, or crepes
Ingredients:
For the Lemon Curd:
- Zest of 1 lemon
- 125 ml (½ cup) fresh lemon juice
- 120 g (½ cup) sugar
- 3 whole eggs
- 2 egg yolks
- 120 g unsalted butter
For the Cream Layer:
- 200 g biscuits (for the base)
- 400 g cream cheese
- 180 g (¾ cup) sugar
- 2 tablespoons of prepared lemon curd
- 500 ml heavy cream
How to Make It:
- Prepare the Lemon Curd:
In a bowl, whisk 3 eggs, 2 yolks, and 120 g of sugar until well combined. Add lemon zest and lemon juice.
Cook gently in a saucepan over medium-low heat, stirring constantly, until thickened.
Stir in the butter until fully melted. Transfer to a container, cover with plastic wrap (touching the surface), and cool completely. - Make the Biscuit Base:
Crush the biscuits into fine crumbs using a food processor. Set aside. - Prepare the Cream Layer:
In a bowl, beat cream cheese with 180 g of sugar until smooth.
Fold in 2 tablespoons of the cooled lemon curd.
Whip the heavy cream separately until fluffy, then gently fold it into the cream cheese mixture. - Assemble the Dessert:
In serving glasses or jars, layer:- Biscuit crumbs
- Lemon curd
- Cream mixture
- More lemon curd on top
Tips for Success:
- Always cook the lemon curd on low heat while stirring constantly.
- Let the lemon curd cool completely before using.
- Cover the curd with plastic wrap directly on the surface to prevent a skin.
Enjoy this quick, refreshing, and addictive lemon dessert anytime!