When temperatures start to rise, you still want something sweet, but definitely not to turn on the oven! If you’re looking for a dessert that is fresh, fragrant and ready in just 5 minutes, this No-Bake Lemon Cream is the ultimate answer to your cravings.
It’s a clever and velvety recipe, a soft mousse that captures all the aroma of freshly picked lemons. It’s the perfect finish to a dinner with friends or a refreshing snack on a hot sunny day. The crunchy biscuit base creates an irresistible contrast with the creaminess of mascarpone and whipped cream, making every spoonful a true moment of pleasure.
No stove, no long waits: just a few simple ingredients for a pastry-like result. Put on your apron (but only for 5 minutes!) and let’s discover together how to prepare these delightful cups!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Low cost
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients No-Bake Lemon Cream
- 9 oz mascarpone
- 2/3 cup powdered sugar
- 2 lemons (untreated, zest of both grated)
- 3 tbsp lemon juice (strained (about 3 tbsp))
- 3.5 oz dry biscuits (type Digestive or butter cookies)
- to taste mint (for garnish)
- 3/4 cup heavy cream (fresh)
Tools No-Bake Lemon Cream
- Bowls
- Mixer
- Cups
- Spatula
Steps No-Bake Lemon Cream
A soft, fragrant cloud that’s ready in a flash: the perfect fresh dessert to sweetly conclude any meal!
Making the creamy base: In a bowl, beat the mascarpone with the powdered sugar using electric beaters until smooth. Add the grated lemon zest (only the yellow part!) and the strained lemon juice, pouring it in slowly, continuing to mix until fully absorbed.
Whipping the cream: In another very cold bowl, whip the cream to stiff peaks. Vergara’s tip: For a perfect result, place the beaters and the bowl in the freezer for 10 minutes before starting; the cream will whip much faster and stay very firm!
Combining the mixtures: Gently fold the whipped cream into the mascarpone with upward motions so as not to deflate it, until you obtain a soft mousse.
Assembly and resting: Crumble the biscuits into the bottom of the little glasses, pour in the cream and level. Let rest in the refrigerator for at least one hour. Vergara’s tip: If you want an extra crunchy touch, add chopped pistachios or toasted almonds on top of the cream just before serving!
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Your no-bake lemon cream cups are ready to be served! You’ll notice the freshness and aroma with every spoonful: they’re the perfect solution when you want an elegant dessert but have no time (or desire!) to cook.
From Vergara: with this recipe success is guaranteed and your guests will surely ask for seconds. Enjoy!If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave a like. I’ll be waiting for you, Ivana.
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Storage, tips, notes, variations
Storage: The lemon cream keeps in the refrigerator for 2 days maximum, well covered with plastic wrap or in an airtight container.
Tips and Variations: For an even more indulgent version, you can replace the dry biscuits with crushed cantucci or add white chocolate chips. If you prefer a lighter cream, you can replace half of the mascarpone with well-sifted cow ricotta.
Trick: If you want to serve this dessert as a true “Vergara”, prepare it a few hours in advance: chilling in the fridge will make the mousse firmer and the biscuits will absorb the lemon aroma.
FAQ (Questions and Answers)
Can I use non-dairy cream?
Yes, you can use already sweetened non-dairy cream. In that case, reduce the powdered sugar to 50 g (about 1/3 cup) to avoid the dessert becoming too sweet.
The cream won’t thicken, what can I do?
Make sure both the mascarpone and the cream are very cold. If the mixture seems too runny, let it rest in the freezer for 15 minutes and then try whipping again at the highest speed.
