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Lemon dessert
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Lemon dessert

60 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Making this simple lemon dessert takes about 90 minutes. However, actual hands-on time is only 20-30 minutes. It's done in several steps: prepare the shortbread crumb crust, make the lemon cream, whip the egg whites, and then chill the lemon dessert in the refrigerator for a while. I love this dessert for its refreshing taste, pleasant crunch, and tangy flavor. Try making this lemon dessert using my recipe, and I think you'll be very pleased. Good luck! The finished dessert is ready to be served.

Instructions

  1. 1

    Step 1

    Step 1

    We start with the dough. In a convenient container, mix together 50 g flour, 40 g softened butter, 20 g sugar, 10 g almond crumbs, and half an egg (simply use a spoon to separate half of the yolk and half of the white; the other half will be used for the cream).

  2. 2

    Step 2

    Step 2

    Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to let it rest.

  3. 3

    Step 3

    Step 3

    Meanwhile, prepare the cream — beat 1+1/2 eggs with 85 g of sugar using a mixer.

  4. 4

    Step 4

    Step 4

    Then add 3 tablespoons of lemon juice.

  5. 5

    Step 5

    Step 5

    Place the cream in a water bath (in a saucepan with water), constantly stirring, and bring to a boil. The cream should thicken.

  6. 6

    Step 6

    Step 6

    Add the chopped butter to the hot cream, stir everything, and set aside.

  7. 7

    Step 7

    Step 7

    When the time comes, take the dough out of the refrigerator. Roll it out to a thickness of about 4 mm. Place it onto a baking sheet lined with parchment paper and bake in the oven (180 degrees) for about 20 minutes. The shape of the dough doesn't matter, as we'll crumble it later.

  8. 8

    Step 8

    Step 8

    Remove the ready dough from the oven, let it cool slightly, and crumble into coarse crumbs.

  9. 9

    Step 9

    Step 9

    Then take the cups (with a capacity of at least 230 ml). In each cup, layer the following: lemon cream — crumbly shortbread — cream — crumbs.

  10. 10

    Step 10

    Step 10

    Next, using a mixer, beat 2 egg whites and 20 g of sugar into a stiff foam. Spoon the beaten egg whites on top of each glass.

  11. 11

    Step 11

    Step 11

    Place the dessert glasses into a pot. Pour boiling water into the pot and place it in the oven (200 degrees) for several minutes. Remove the desserts when the egg whites turn golden.

  12. 12

    Step 12

    Step 12

    We put the finished dessert in the refrigerator for a short time, then serve it at the table.