LEMON CREAM DESSERT
If there is something that can be me, it is the lemon desserts. Especially in the summer, it’s like as sweet as it is, it’s refreshing. Or at least that’s the excuse in my mind. Some time ago I saw a video of the classic chocotorta. The very popular Argentinian dessert of chocolate and dulce de leche. It caught my attention but taking advantage of the Paraguayan summer of 40 degrees Celsius I decided to change the dulce de leche for lemon and the chocolate for vanilla. This lemon dessert is all that’s right this summer.
Another thing that I love about making this dessert is how easy it is. In general, the desserts that you can assemble in a container without worrying about having to take it out of a pan or something later are my favorites. There is no way for it to fall apart and you can easily hide mistakes. Still, I promise that this dessert is so easy that there won’t be mistakes for you to hide. Few ingredients, few steps, and little time in the fridge before you can eat it. This is great, you can make it in the morning and have dessert ready for lunch.
Well, before we keep talking about this easy and delicious Lemon cream dessert, here are some recipes that may interest you as well.
PARTS OF THIS GORGEOUS LEMON CREAM DESSERT
As I mentioned before, the best part of this lemon dessert (aside from the taste) is how easy it is to put together. But let’s talk about the ingredients first. You’ll only need 5 ingredients. Really. You’re going to use lemons, whole milk, heavy cream, condensed milk, and vanilla cookies.
Once you assemble the lemon cream part, you’re going to assemble alternating a layer of vanilla cookies slightly moistened in milk, with a layer of cream. Keep repeating that until you fill the container. The decoration is simple, some extra crumbled vanilla cookies and a tiny bit of lemon zest, nothing too fancy.
TIPS TO MAKE IT PERFECT
The assembly: Start with a layer of vanilla cookies. Then add a good layer of lemon cream on top. Repeat that step until you fill the container. I recommend that the last layer be lemon cream. This way you can decorate with extra cookie crumbs and lemon zest.
The fridge: It’s really important to cover the container with plastic wrap or something before putting the dessert in the fridge. Cold desserts tend to take on flavor in the fridge from other foods or the fridge itself if you leave them in there uncovered for a long time. So, my tip is to use a container that doesn’t fill to the top so that when you cover it the plastic wrap doesn’t touch the dessert. Of course, if you filled it to the top, cover it with plastic wrap the same and just add the last decoration before serving to cover any marks.
The container: Choosing the container is easy. It doesn’t really matter what shape it is. The important thing is that the layers are not too thin because that way the dessert becomes dry. Break the cookies into smaller pieces if you need to, to cover the entire base of the container and repeat that process each time you add a layer of cookies.
EQUIPMENT
Container: I used a square glass container of Xx cm.
Bowl: A bowl to make the lemon cream in and a smaller one where you are going to moisten the vanilla cookies.
Whisk: Or a fork to mix the lemon cream.
Spoon: To load the cream into the container on top of the layer of vanilla cookies.
Measures: 1/2 cup measure for lemon juice.
Grater: Or zester for the lemon zest.
LEMON CREAM DESSERT
Ingredients
- 2 Cans of sweetened condensed milk (397 ml each)
- 400 ml of heavy cream
- 1 tbsp lemon zest
- 1/2 cup lemon juice
- 2 packages of vanilla cookies
- Whole milk
Instructions
1. Add condensed milk, heavy cream, juice and lemon zest to a bowl. Mix well.
2. Add a little milk to another bowl
3. Slightly moisten the vanilla cookies in the milk and put them next to each other covering the entire base of the container.
4. Add a good layer of lemon curd.
5. Repeat the process until all the lemon cream is used.
6. Decorate with cookie crumbs and extra lemon zest.
7. Cover and take to the fridge for 1 hour before serving.
