Fall in love with the delightful tang and sweetness of this Exquisite Lemon Cream Dessert, layered beautifully with orange syrup-soaked vanilla cookies and topped with a silky lemon cream. This recipe combines the zesty freshness of lemon with the subtle, sweet notes of orange, creating a dessert that’s as refreshing as it is indulgent. Perfect for a special occasion or as a sumptuous treat to brighten any day.
Why You’ll Love This:
This dessert is a true celebration of citrus flavors, featuring a homemade orange syrup that infuses the vanilla cookies with a delightful zest. The lemon cream is rich and velvety, prepared with real lemon juice and a hint of cornstarch to achieve the perfect consistency. Topped with a light chantilly cream, each layer complements the next, resulting in a harmonious blend of textures and tastes that are sure to impress.
Perfect Occasion:
Ideal for spring and summer gatherings, this lemon cream dessert is perfect for Easter, Mother’s Day, or any warm-weather celebration. Its bright and sunny flavors make it a great choice for a picnic dessert or as a refreshing end to a backyard barbecue.
Decoration Tips:
- Garnish with thin slices of lemon or orange zest for a beautiful, citrusy touch.
- Sprinkle lightly with powdered sugar or edible flowers for an elegant finish.
- Serve individual portions with extra dollops of chantilly cream on top for added luxury.
- Pair each serving with a sprig of mint for a pop of color and a fresh aroma.
Recipe:
Ingredients:
- For the Orange Syrup:
- 100 g sugar
- Peel of one orange
- 100 ml water
- For the Lemon Cream:
- 300 ml lemon juice
- 6 eggs
- 300 g sugar
- 20 g cold butter
- 3 tablespoons cornstarch
- For the Chantilly:
- 300 ml heavy cream
- 1 tablespoon sugar
- Additional:
- 12 vanilla cookies
Instructions:
- Prepare the Orange Syrup:
- Combine sugar, orange peel, and water in a small pot. Bring to a boil and simmer for 5 minutes. Use while warm to soak the vanilla cookies placed at the base of a 20 x 15 cm dish.
- Make the Lemon Cream:
- In a bowl suitable for a double boiler, combine lemon juice, eggs, sugar, butter, and cornstarch. Place over a pot of simmering water (not boiling) and cook while stirring constantly for 20 minutes, ensuring the mixture does not boil but reaches over 75°C. Once thickened, remove from heat and let cool, stirring occasionally.
- Assemble the Dessert:
- Pour the chantilly cream over the soaked vanilla cookies in the dish.
- Add another layer of soaked vanilla cookies over the chantilly.
- Pour the cooled lemon cream over the top.
- Refrigerate for at least 4 hours, ideally overnight, to set.
Enjoy this exquisite dessert, where the bright zest of lemon and orange blend seamlessly with the creamy textures and sweet, soft vanilla cookies to create a truly memorable treat!
