Ingredients:
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
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PREPARATION:
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.
Additional Tips:
While making the lemon curd, always cook it on medium-low heat and stir continuously to avoid burning or forming lumps. The curd should be thick enough to coat the back of a spoon.
After cooking the lemon curd, let it cool completely before using it in your dessert. Covering it with plastic wrap directly on the surface prevents a skin from forming.
Enjoy this quick and refreshing dessert that’s perfect for any occasion!
Enjoy !
