There’s no part of a lemon that cannot be used, instantly making it a favored ingredient in food — especially desserts. Lemon zest, for instance, contains aromatic oils that inject an intense flavor barring the acidity while lemon juice can be used in syrups and glazes to balance out the overall sweetness of the dessert. More importantly, lemon offers a refreshing zing, making it a favorite summer dessert ingredient. We present to you 5 recipes for no bake lemon desserts.
Coconut-Lemon Ice Cream Cake
Summer staples — coconut, lemon and ice cream — come together in this delicious no bake lemon dessert.
Ingredients
- 218 gm shortbread cookies
- 80 gm sweetened shredded coconut (toasted)
- 40 gm macadamia nuts (coarsely chopped and toasted)
- 1 tsp grated lemon zest
- 425 gm coconut cream
- 118 ml lemon juice
- 150 gm vanilla ice cream (softened)
- 240 gm whipped cream
- Blueberries, raspberries and strawberries (for garnish)
Instructions
- Barring a few shortbread cookies (reserve for decoration), crush the remaining (reserve 2 tbsp for topping) and combine it with coconut, lemon zest and macadamia nuts.
- In a separate bowl, whisk coconut cream and lemon juice until combined. Add the ice cream and stir until smooth. Fold in 120 gm whipped cream.
- In a greased springform pan, add half of the crumb mixture and top it with half of the ice cream mixture. Repeat this step with the remaining crumb and ice cream mixture.
- Arrange the reserved cookies around the edge of the pan.
- Top the dessert with the remaining whipped cream and 2 tbsp of the reserved crumbs.
- Freeze for at least 8 hours or overnight.
- Serve alongside berries.
You can also serve the cake along with a side of homemade lemon curd.
Lemon-Coconut Frozen Yogurt
A light, zesty and refreshing no bake lemon dessert that is an absolute summer treat.
Ingredients
- 1003 gm plain yogurt
- 150 gm sugar
- 118 ml lemon juice
- 3 tbsp grated lemon zest
- 242 gm half and half cream
- 80 gm sweetened shredded coconut (toasted)
- Ice cream waffle bowls (optional)
- Blueberries and raspberries (optional)
Instructions
- Get rid of the whey in the yogurt by placing it in four layers of cheesecloths wrapped around a strainer, over a bowl. Refrigerate, covered, for 3 hours. Transfer the drained yogurt to a separate bowl.
- Combine sugar, lemon juice and lemon zest along with the yogurt; whisk until the sugar is dissolved. Add cream to the mixture and gently stir.
- Pour the mixture into your ice cream maker and churn, adding the shredded coconut during the last 5 minutes of the processing time.
- Scoop and serve in dessert bowls. For an even better presentation, you can serve the scoops in waffle bowls along with blueberries and raspberries.
Lemon Tiramisu
Indulge in a citrusy twist on the classic Italian dessert.
Ingredients
- 226 gm mascarpone cheese
- 226 gm cream cheese (softened)
- 96 gm instant lemon pudding mix
- 236 ml milk
- 1 tsp lemon extract
- 157 ml lemon juice
- 3 tbsp sugar
- 24 ladyfinger cookies
- 2 tsp grated lemon zest
Instructions
- In a mixer, blend mascarpone cheese, cream cheese, lemon pudding mix, milk and lemon extract for 2-3 minutes.
- In another bowl, whisk lemon juice and sugar until the latter has completely dissolved.
- Dip 8 ladyfinger cookies into the juice and layer them on a dish. Spread a third of the mascarpone mixture on top of this. Repeat the layers twice.
- Sprinkle lemon zest on top and refrigerate for at least 2 hours before serving.
Lemon Mousse
This light, creamy lemon dessert is not just easy to whip together but can also be made well ahead of time.
Ingredients
- 133 gm sugar
- 2 tbsp cornstarch
- A dash of salt
- 3 large egg yolks
- 157 ml whole milk
- 118 ml lemon juice
- 2 tsp grated lemon zest
- 120 gm heavy whipping cream
- Lemon slices (for garnish)
Instructions
- In a saucepan, mix sugar, cornstarch and salt; whisk egg yolks and milk until smooth. Then add lemon juice and whisk further. Bring the mixture to a boil over medium heat, making sure to stir constantly. Cook for about 2 minutes until the mixture has thickened. Finally, add lemon zest.
- Transfer the mixture into a bowl, cover and refrigerate until it turns cold.
- Before serving, beat cream on high speed until it forms soft peaks. Fold the lemon mixture into it.
- Serve the mousse in dessert bowls. Top it with whipped cream and slices of lemon.
Lemon Sherbet
10 minutes is all you’ll need to create this refreshing lemon dessert that does not require an ice cream maker.
Ingredients
- 242 gm half-and-half cream
- 66 gm sugar
- 3 tbsp lemon juice
- 1 tsp grated lemon zest
Instructions
- Stir cream and sugar in a bowl until the latter is dissolved.
- Add lemon juice and zest and stir. You will notice the mixture thicken slightly.
- Cover and freeze for about 8 hours or overnight.
- Scoop the dessert into dessert bowls and serve.
Before you leave, don’t forget to also check out this recipe for a no bake Cadbury lemon cake and other recipes for no bake sweet treats.