Creamy Lemon Dessert

Creamy Lemon Dessert is a deliciously smooth and refreshing pudding with a lovely balance of sweet creaminess and zesty lemon. Each individual serving is finished with freshly whipped cream and seasonal fruit for an attractive and appetising presentation. Served thoroughly chilled, it makes a wonderful dessert throughout the year.

Prep Time 20

Chilling 3

Total Time 3 20

Servings Desserts

Ingredients

For the lemon dessert:

300 ml double cream
200 g condensed milk
3 medium lemons freshly squeezed
1 large lemon Finely grated zest
1 tsp vanilla extract

For the topping:

150 ml double cream
1 tbsp icing sugar
150 g fresh fruit seasonal strawberries, raspberries, blueberries or blackberries
lemon zest for decoration

Instructions

Prepare the lemons:

Wash the lemons and finely grate the zest from one of them. Cut the lemons in half and squeeze out the juice. Remove any pips and set aside.

Whip the cream:

Pour the 300ml double cream into a large mixing bowl. Whisk until it becomes slightly thickened and forms soft peaks. Avoid whisking it too firmly.
300 ml double cream

Add the condensed milk:

Pour the condensed milk into the whipped cream. Add the vanilla extract and lemon zest, then gently fold everything together.
200 g condensed milk, 1 tsp vanilla extract, 1 large lemon

Add the lemon juice:

Gradually pour in the freshly squeezed lemon juice while gently mixing. You should notice the mixture becoming thicker as the lemon juice combines with the cream.
3 medium lemons

Fill the dishes:

Divide the lemon mixture evenly between four individual dessert glasses or serving dishes. Smooth the tops with the back of a spoon.

Chill:

Cover the dishes and place them in the refrigerator for at least 4 hours. The mixture needs time to become properly set and chilled.

Prepare the topping:

Shortly before serving, pour the remaining double cream into a clean bowl. Add the icing sugar and whisk until it forms soft peaks.
150 ml double cream, 1 tbsp icing sugar

Decorate:

Spoon or pipe a generous amount of whipped cream onto each chilled dessert. Arrange your chosen seasonal fruit over the top.
150 g fresh fruit

Finish and serve:

Add a little freshly grated lemon zest for decoration. Return the dishes to the refrigerator until everyone is ready to enjoy them.
lemon zest

Equipment

Mixing Bowl
Electric hand whisk
Citrus juicer
Fine grater or zester
Measuring jug
Four individual dessert glasses or serving dishes

Notes

Serving Suggestions:

Summer: Fresh strawberries, raspberries and blueberries make a colourful topping.

Autumn: Try blackberries, blackcurrants or sliced plums.

Winter: Pomegranate seeds and segments of fresh orange work particularly well.

Spring: Raspberries and sliced strawberries provide a lovely fresh finish.

Tips:

Use freshly squeezed lemon juice rather than bottled juice for the best flavour.

Add the lemon juice gradually to help the mixture thicken evenly.

Make the desserts the day before if you are entertaining. They will be ready and waiting in the refrigerator.

Keep the whipped cream and fruit topping until shortly before serving.

For a slightly sharper lemon flavour, add a little extra zest to the creamy mixture.

Storage:

Keep covered in the refrigerator and enjoy within 2 days. This dessert is not suitable for freezing, as the texture may change when thawed.

Nutrition