Lemon Charlotte

Name: Lemon Charlotte
Prep time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Ladyfingers 17; Mascarpone cheese 1 cup; Fresh liquid cream 1 ¼ cup; Lemons 9 oz; Sugar 0.67 cup; Fresh liquid cream 0.625 cup; Water 0.7 cup; Sugar &frac13; cup; Lemons 3 slices; Lemons 2 leaves

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586

Calories per serving

Vegetarian

Energy Kcal 586
Carbohydrates g 58.6
of which sugars g 50
Protein g 8.6
Fats g 35.3
of which saturated fat g 19.88
Fiber g 2.7
Cholesterol mg 159
Sodium mg 83

Difficulty: Average
Prep time: 50 min
Serving: 6
Cost: Average

PRESENTATION

When it comes to desserts, lemon charlotte is a standout French classic with a fresh, zesty flair. Honestly, it is easy elegance. This lemon charlotte recipe is a dream for those who love something cool and refreshing—plus, super simple to prepare. The magic? It's all in the homemade lemon cream, or "pasta di limoni," which gives a bright, tangy punch without needing an oven. Pretty simple. Perfect for hot summer days or when planning ahead for a party. And listen, with its combination of soft ladyfingers and smooth, citrusy filling, this lemon charlotte cake captures the charm of French sweets. For real. Across France, you'll find various takes on charlotte, but the tart lemon version is a true gem. It really hits that sweet spot between sweet and slightly sharp.

While some might go for chocolate mousse, apple, or nougat variations, the lemon charlotte dessert remains a light and versatile choice, ideal for brunches or dinner parties. Whether you use ladyfingers or sponge cake, these components provide a tender, almost cloud-like texture—so so good—that soaks up all the citrus flavors. And look, thanks to its no-bake nature, the lemon charlotte no-bake style isn't just convenient. It's a beautiful dish that’ll impress every time. Whether you're trying a traditional version, exploring a lemon charlotte with ladyfingers, or just want a dessert that feels special, this recipe offers plenty of flexibility for any occasion. It's a cool, golden centerpiece that promises to be the talk of the table, delighting guests right down to the last spoonful. Seriously good.

INGREDIENTS

586

Calories per serving

Ingredients for an 18 cm pastry ring: Ladyfingers 17; Mascarpone cheese 1 cup (225 g); Fresh liquid cream 1 ¼ cup (300 g)

For the lemon paste: Lemons 9 oz (250 g); Sugar 0.67 cup (125 g)

For the decoration: Fresh liquid cream 0.625 cup (150 g); Water 0.7 cup (150 g); Sugar ⅓ cup (75 g); Lemons 3 slices; Lemons 2 leaves

For the lemon paste

To prepare the lemon charlotte, start with the lemon paste. After washing and drying them, cut them into large pieces 1 and place them in a bowl. Sprinkle with sugar 2, mix 3

and cover with plastic wrap, letting it macerate for about half an hour at room temperature 4. Once the lemons have released some liquid 5, transfer the whole mixture to a steel saucepan 6

and let it cook over medium-low heat for about 30 minutes, stirring occasionally. At the end of cooking, the mixture will be thick but with some visible syrup 7: let it cool for 5 minutes before pouring it into a blender jug and then blend it with an immersion blender 8 and transfer it to a bowl 9.

Preparation of the Lemon Charlotte

Pour the mascarpone into a bowl and add 100 g of lukewarm lemon paste or thinned with a few drops of water 10. Mix well to incorporate and set aside for a moment 11. Whip the cream at medium-high speed 12

and when it’s firm, pour half of it into the bowl with the mascarpone and mix well 13. Then add the remaining part by folding it in from bottom to top 14. Put the cream in the fridge, covering with plastic wrap, and move on to the ladyfingers 15.

Cut them with a knife into 2.5 inch pieces 16. Arrange them on a plate and inside an 18 cm pastry ring forming a crown 17. Pour the cream inside 18

and carefully level the surface 19. Put the dessert in the freezer for about an hour and in the meantime take care of the decoration 20. Then wash the lemon, slice it into 1/8-1/6 inch thick discs, and set them aside for a moment 21.

Prepare a syrup by pouring the water into a saucepan along with the sugar 22. Turn the heat to maximum power and let the water evaporate for a few minutes until the mixture becomes a viscous syrup. Then turn off the heat and immerse the 3 lemon slices 23, immediately turning them over and letting them cool 24.

Take the now cold charlotte, remove the pastry ring 25, and arrange a ribbon to decorate the outside 26. Whip the cream, put it in a piping bag with a star nozzle 27.

Garnish with whipped cream by squeezing dollops near the ladyfingers 28 and finally place the three lemon slices by overlapping them 29. Decorate with lemon leaves and your lemon charlotte is ready, enjoy your meal 30!

Storage

The lemon charlotte can be stored for 2-3 days in the refrigerator well covered with a glass dome.
If you prefer, you can also freeze it.

Advice

To give your lemon charlotte a touch of crunchiness, you can add toasted almond flakes directly between one layer of cream and another.

Make the Homemade Mascarpone following our recipe!

If you love desserts with citrus notes, also discover the Lemon tiramisu

For the translation of some texts, artificial intelligence tools may have been used.