Introduction
Indulge in the bright, creamy delight of this Lemon Cream Dessert—a perfect harmony of zesty lemon curd, velvety cream cheese filling, and buttery biscuit crunch. Whether you’re hosting a summer gathering or simply craving a refreshing treat, this dessert delivers a burst of citrus flavor balanced with just the right amount of sweetness. Its elegant layered presentation makes it ideal for special occasions, yet it’s surprisingly simple to prepare with just a few basic ingredients.
What sets this dessert apart is its versatile texture and taste—the smooth, tangy lemon curd contrasts beautifully with the light, fluffy cream cheese whip, while the crunchy biscuit base adds a satisfying finish. You can customize it with different citrus flavors, fruits, or even a touch of vanilla for a unique twist. Plus, it can be made ahead, saving you time without compromising freshness. Get ready to impress with this luscious, crowd-pleasing dessert that’s as delightful to eat as it is to look at!
Ingredients for the Lemon Cream Dessert:
Zest from 1 lemon
125 ml (½ cup) lemon juice
120 g (½ cup) sugar
3 eggs
2 egg yolks
120 g unsalted butter
200 g biscuits
400 g cream cheese
180 g (¾ cup) sugar
2 tablespoons of lemon cream
500 ml heavy cream
Steps to Make the Lemon Cream Dessert:
In a bowl, whisk together the 3 eggs and 2 egg yolks with 120 grams of sugar until fully combined.
Add the lemon zest to the egg-sugar mixture, then squeeze and pour in 125 ml of lemon juice. Mix until smooth.
Transfer the mixture to a saucepan over medium-low heat, stirring constantly, until it thickens to a custard-like consistency.
Stir in 120 grams of unsalted butter and keep mixing until it’s completely melted. Once the butter has melted, remove the saucepan from heat and transfer the lemon mixture to another container. Cover it with plastic wrap and let it cool.
In a food processor, crush the 200 grams of biscuits into fine crumbs, which will serve as the base for individual dessert containers.
In a separate bowl, beat together 400 grams of cream cheese and 180 grams of sugar until smooth and creamy.
Once the lemon mixture has cooled, remove the plastic wrap and gently stir it with a spatula.
Incorporate 2 tablespoons of the lemon curd into the cream cheese mixture and stir to combine.
Add 500 ml of heavy cream to the cream cheese mixture and whip until it reaches a fluffy, Chantilly-like consistency.
Layer the dessert by placing a biscuit crumb base in each container, followed by a layer of lemon cream, a layer of Chantilly cream, and another layer of lemon curd.
Variations
For a tropical twist, replace the lemon juice and zest with lime or passion fruit for a vibrant, tangy flavor. You could also add toasted coconut flakes to the biscuit base for extra texture.
If you prefer a berry-infused version, swirl in some raspberry or strawberry puree between the layers for a sweet-tart contrast. For a richer dessert, mix mascarpone cheese with the cream cheese or add a splash of vanilla extract to the cream layer.
If you want a lighter option, substitute the heavy cream with Greek yogurt (strained overnight) for a tangy, protein-rich alternative.
For a vegan adaptation, use coconut cream instead of dairy, agar-agar to set the lemon curd, and vegan biscuits with coconut oil as the base. A nutty variation could include crushed almonds or pistachios in the biscuit layer for added crunch.
Tips for Success
To ensure your lemon curd is perfectly smooth, strain it through a fine-mesh sieve after cooking to remove any bits of cooked egg or zest. If the curd seems too thin, return it to low heat and whisk constantly until it thickens—just avoid boiling, or it may curdle.
For the creamiest texture, make sure the cream cheese is at room temperature before mixing, and whip the heavy cream until stiff peaks form but not so much that it turns grainy.
When assembling, chill each layer briefly before adding the next to prevent them from blending together. If using individual serving glasses, pipe the layers for a neater presentation.
For extra flair, garnish with edible flowers, lemon slices, or white chocolate shavings. If the dessert is too sweet, balance it with a pinch of salt in the biscuit base or a sprinkle of citrus zest on top.
How to Store
This dessert must be refrigerated due to its dairy content. Cover it tightly with plastic wrap or an airtight lid to prevent odors from affecting the flavor. Properly stored, it will stay fresh for up to 3–4 days, though the biscuit base may soften over time.
If you need to make it ahead, prepare the lemon curd and cream cheese mixture separately, then assemble a few hours before serving to maintain texture.
For longer storage, freeze the dessert without the biscuit layer (which can turn soggy when thawed). The lemon curd and cream cheese layers will keep well in the freezer for up to 1 month.
Thaw overnight in the fridge and add a fresh biscuit crumb layer before serving. Avoid leaving the dessert at room temperature for more than 2 hours to prevent spoilage.
If you’re transporting it, place it in a cooler bag with ice packs to keep it chilled. For parties, consider individual mason jars—they’re portable and look elegant!
Conclusion
This Lemon Cream Dessert is a perfect balance of tangy, sweet, and creamy, with a delightful crunch from the biscuit base.
It’s versatile enough for any occasion, from casual gatherings to elegant dinners, and the make-ahead convenience makes it a stress-free choice. Whether you stick to the classic recipe or experiment with variations, it’s sure to impress!
For the best results, follow the tips on proper storage and layering to maintain texture and flavor. Pair it with a light sparkling wine or herbal tea to complement the citrus notes. Once you try it, this dessert will become a go-to favorite—refreshing, indulgent, and utterly irresistible! Enjoy every spoonful! 🍋✨
Enjoy this quick and refreshing dessert that’s perfect for any occasion!
Enjoy!