The cold lemon cream cake is an incredibly indulgent dessert. Ideal for warm days, it is refreshing and very pleasant to enjoy. In my home it won everyone over at the first bite: once you start, it is hard to stop!
The flavor of lemon really shines in this frothy cream, light and super creamy. Feeling like making this cold lemon cake? Come with me, let’s start baking!
If you want to watch the video procedure, here is the link to my Instagram page: Recipe video.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Portions: 6People
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients for the Cold Lemon Cream Cake
For the base I used plain dry cookies, but if you prefer you can use pavesini or ladyfingers (savoiardi).
If you decide to use fresh whipping cream, add about 2 1/2 tbsp (20 g) of powdered sugar when the cream is half-whipped.
- 2 cups milk
- 1 lemon (zest + juice)
- 2 eggs
- 3 3/4 tbsp cornstarch
- 6 1/2 tbsp granulated sugar
- 3/4 cup whipping cream (already sweetened)
- 20 plain dry cookies
Tools
I used a glass baking dish with an 22–24 cm diameter (about 8 2/3–9 1/2 in).
Steps for the Cold Lemon Cream Cake
In a saucepan, pour the milk with the lemon zest and bring almost to a boil. Meanwhile, in a bowl, mix the sugar with the eggs and finally the cornstarch.
Pour a little of the hot milk into the egg mixture and stir; return everything to the saucepan and cook over low heat until the custard thickens. When the cream is thick, remove from the heat, add the lemon juice and place back on the heat for a couple of minutes.
The cream is ready: pour it into a wide container to let it cool as quickly as possible. Cover the surface with granulated sugar; I don’t use plastic wrap directly on the surface—read this article where I explain why.
Whip the cream and gradually incorporate the now-cooled lemon cream, working with electric beaters until everything is well combined.
Take a baking dish and spread a layer of cream on the bottom; lightly dip the cookies in the milk and place them on top. Continue like this until all ingredients are used. I made two layers of cookies, making sure the top layer is cream.
I dusted the surface with grated lemon and decorated with white and dark chocolate pearls.
The cold lemon cream cake is now ready to be enjoyed. See you at the next recipe.
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Storage
The cake keeps in the fridge for up to 3 days.
You can substitute the plain dry cookies with those you prefer, or with ladyfingers or pavesini.
FAQ (Questions and Answers)
Can I prepare the cold lemon cake the day before?
Absolutely yes! In fact, preparing it 24 hours in advance will allow the cookies to soften properly and the cream to set, making the dessert even more delicious.
What can I use instead of milk to soak the cookies?
If you want a stronger lemon flavor, you can soak the cookies in a syrup of water, sugar and lemon juice, or use diluted limoncello for an adult version.
Can I replace cornstarch with potato starch?
Technically yes, but I don’t recommend it. Potato starch has a different thickening power and tends to make the cream much more gummy and elastic on the palate. To obtain a velvety, soft and frothy lemon cream like the one in the recipe, cornstarch remains the best choice.
