There is no cream and not even mascarpone in this cold lemon cake. And there’s no gelatin either. Basically, the cream is based on milk, sugar, and cornstarch. A perfect dessert for the hot season, but I recommend considering it for any time of the year. It’s truly a delicious, delicate, and practical cake because you can prepare it the day before. Decorate it as you like to make it even more special.
Other cold cake recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Cold Lemon Cake
In this recipe, in addition to lemon juice, you use its zest. For this reason, I recommend using an organic untreated lemon. Remember that the peel of regular lemons is not edible. Another tip: remove the zest before squeezing the juice.
- 7.75 oz Digestive biscuits
- 7 tbsps butter
- zest of half a lemon
- 4 cups milk
- 3/4 cup sugar
- zest of half a lemon
- 2 eggs (medium)
- 3/4 cup cornstarch (cornstarch)
- 2 tsp powdered sugar
- 1/3 cup lemon juice
Tools
- 1 Mixer
- 1 Springform Pan 9 inches in diameter
- 1 Saucepan
- 1 Bowl
- Grater for citrus
- Hand Whisk
- Juicer
Preparation of the Cold Lemon Cake
Line a 9-inch springform pan with parchment paper. I only buttered the bottom of mine because it’s ceramic and becomes the final serving dish. Alternatively, you could place just the ring of the pan on a plate.
Place the Digestive biscuits in a mixer and finely chop them. I used the Thermomix (10 sec. speed 7), but any other food processor will work fine.
Then add the butter in pieces, the zest of half a lemon, and mix everything together (with the Thermomix 10 sec. speed 5).
Pour the mixture into the pan and distribute it evenly over the entire base, then press it well with the back of a spoon. Place in the refrigerator while proceeding with the recipe.
Pour the milk into a saucepan, add the sugar, the zest of half a lemon, and mix.
Then place on the stove and simply heat.
Meanwhile, crack the eggs into a bowl, add the powdered sugar and cornstarch, and mix with a small hand whisk until a homogeneous cream is obtained.
At this point, pour in batches the hot milk into the bowl and mix again.
When all the ingredients have perfectly blended together, pour the mixture back into the saucepan and return to the stove.
Cook over medium-low heat for about ten minutes, stirring continuously with the whisk: gradually the cream will begin to thicken.
Then remove from heat, add the lemon juice, and mix vigorously.
Pour this cream over the biscuit base and level it.
Allow to cool before transferring the cake pan to the refrigerator for at least three hours. I prepared it the day before.
When ready to serve, decorate the cold lemon cake as desired. I sprinkled the surface with some zest, then added a few thin lemon slices, some blackberries, and mint leaves. Store the cake in the refrigerator. Enjoy! Paola
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