Easy sweet recipes at home featuring lemon that don’t need baking

If you are looking for easy sweet recipes at home, read on for we have three no-bake lemon desserts that you can make this weekend! Consider switching things up and if you are gearing up for a loved ones birthday, making one of these will be one of the best birthday surprises for them. Or if you’re simply looking to treat someone you know who is into trying new things or loves the taste of lemons, do give these recipes a try! However if you are looking for a lemon cake with ample chocolate, here’s a recipe for you.

1. Lemon Parfait Mousse

Ingredients

• 75 gm digestive biscuit crumbs
• 30 gm unsalted butter
• A pinch of salt (for the base)
• 360 gm cold, heavy cream, divided
• 25 gm powdered sugar, divided
• A pinch of salt (for the mousse)
• 1 medium-sized lemon
• 200 gm lemon curd, (keep 20 gm aside)

Instructions

1. Crush the digestive biscuits until they are crumbs, if you haven't already. Melt the butter on low heat and pour the biscuit crumbs and a pinch of salt into it. Use a spatula to mix until all of the crumbs are coated. Remove from heat and set aside.
2. Take ⅓ each of the heavy cream, powdered sugar and a pinch of salt in a bowl. Mix using an electric handheld whisk, until soft peaks form.
3. In another bowl, squeeze the juice of the lemon, around 1 tbsp, and also grate its zest into it, around 1 tsp. Keep half of the lemon zest for later. Next, add the rest of the powdered sugar, 180 gm of the lemon curd and salt, and use the hand mixer to combine all of it. Then add the heavy cream that is leftover and mix with the mixer again, until stiff peaks form.
4. Now to assemble! Divide the crumbs into 4 small dessert glasses, jars, or ramekins. Take a ziplock pouch transfer the mousse into it and snip off an edge. You can also spoon the mousse into the glasses, over the biscuit base. Take a tablespoon of the 20-gram lemon curd you can set aside and add it on top of the mousse for each jar.
5. Add the rest of the mousse on top of the lemon curd.
6. Next, take the whipped cream and generously layer it over the mousse. Garnish with the lemon zest you had kept aside earlier. Refrigerate for at least 4 hours before serving.

2. Lemon Posset

Ingredients

• 475 ml heavy whipping cream
• 120 gm sugar
• A small pinch of sea salt
• 1 tbsp lemon zest, grated
• 2 tbsp tea leaves (any light flavor will do)
• 85 ml lemon juice from about 3-4 lemons

Instructions

1. We recommend using lemon halves instead of dessert glasses or cups for serving the possets. Cut the lemons in half lengthwise and carefully extract the juice without wrinkling the skin too much. Scoop and remove the inside membrane and pulp of the lemons.
2. Add the cream, sugar, salt, lemon zest, and tea leaves in a nonstick saucepan. Keep the heat at medium and stir occasionally, bringing it to a boil. Take care to avoid it from boiling over and burning, simmering once it boils.
3. Strain the liquid into a tall utensil and set aside. Discard the tea leaves and zest. Add the lemon juice into it and stir. It will start to thicken.
4. Take the lemon halves, dessert glasses, or bowls and arrange them on a plate. Pour the liquid into each of the hollows carefully.
5. Cover the tops and refrigerate the possets for 1 hour. This will allow them to thicken. The longer you keep them the better they will set.
6. Consume within 2-3 days and keep them refrigerated until you're ready to eat.

3. Lemon Sorbet

Ingredients:

• 415 ml water
• 415 ml sugar
• 473 ml Fresh Lemon juice
• 60 ml lemon zest

Instructions

1. Take a saucepan, add the water and sugar and cook it just long enough for the sugar to dissolve.
2. Strain the lemon juice into a large vessel, add the sugar-water mixture and lemon zest. Then cover it and keep it in the fridge for 2-3 hours to chill.
3. Next, pour the chilled mixture into a shallow and freezer-safe container.
4. Place the container in the freezer. After about 45 minutes, take it out and scrape it vigorosly with a fork, breaking up any ice crystals. Return it to the freezer after you have scraped it all.
5. Repeat this process every 30-45 minutes for about 3-4 hours, or until the sorbet reaches your desired texture.
6. For a smooth texture, you can use a blender to give it a quick whizz just before the last freezing round.
7. Once the sorbet is to your liking, transfer to an airtight container and store in the freezer until ready to serve.