Cold no-cook lemon cream with yogurt, whipped cream and mascarpone, perfect for tarts and fillings.
The COLD LEMON CREAM is a fresh and delightful dessert, perfect to enjoy anytime, but especially on hot summer days. Delicious by the spoon and ideal for filling desserts in glasses, tarts, it can also be a great end-of-meal dessert and a scrumptious, refreshing snack.
The preparation of the cold lemon cream is very simple and quick, requires little time and you’ll bring a true delight to the table.
This is a cream that requires no cooking and can be made with simple electric beaters or with a stand mixer; it is made without eggs and butter, yet the result is guaranteed and in a few steps you’ll obtain a perfect, stable cream with which you can fill your desserts. This delicious cream, also excellent for making no-bake lemon tarts and cheesecakes, guarantees sure success; however, since it is a cold cream without gelatin, to get it right you should not substitute any of the indicated ingredients.
So are you ready to discover how to make the best cold lemon cream in the world? Let’s go to the kitchen — our no-cook lemon cream recipe is waiting for us. But first, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
Take a look:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the cold lemon cream
- 1 cup heavy cream (for whipping)
- 1/2 cup mascarpone
- 3 1/2 tbsp yogurt (natural, preferably Greek yogurt)
- 1/2 cup sweetened condensed milk (store-bought, not homemade)
- 1 teaspoon vanilla extract
- 1 2/3 tbsp lemon juice
- to taste lime zest
Tools
- Bowl
- Electric mixer
Steps
Place the bowl where you will whip the cream and the condensed milk in the freezer for at least 20 minutes. Whip the cold cream in the very cold bowl, add the cold mascarpone and continue whipping, then add the cold yogurt and whip again, and finally add the very cold condensed milk and whip.
After the last ingredient is added, the mixture will soften a bit.
Add half of the lemon juice and gently fold in with a spoon; the cream will start to become firmer. Add the vanilla extract or vanilla sugar, the zest of one grated lemon, and mix.
Pour in the remaining juice, fold it in and you will see that the cream reaches a nice compact consistency. Our cream is ready to be used; it keeps in the fridge for 2 days, well sealed in an airtight container.
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