Lemon dessert
8 servings
30 minutes
Lemon dessert is a delicate treat of European cuisine that impresses with its tenderness and harmonious flavor combination. Its roots trace back to traditional citrus sweet recipes valued for their refreshing tartness and airy texture. The dessert's base consists of a crispy layer of crackers and fin crisp soaked in butter and caramelized in the oven. This golden 'bottom' contrasts with the airy creamy-lemon mixture, where the thickness of condensed milk blends with the tangy acidity of lemon juice. Whipped cream adds lightness to the cream, while chilling makes it especially refreshing. An ideal dessert for a summer dinner or cozy evening, it offers a balance of sweetness and acidity, leaving an elegant, memorable aftertaste.
1
"Base". Preheat the oven to 180 degrees. Crush the crackers and finncrisps: if you don't have a crusher, you can put them in a clean bag and roll over with a rolling pin (I prefer this base made from regular crackers and crispbreads, but you can also use 'Yubileynoe' cookies, which are much easier to crumble). Mix the crumbs with butter and sugar, spread them on the bottom of the pan, and place in the oven for 10 minutes.
- Crackers: 8 pieces
- Thin rye crispbread: 8 pieces
- Butter: 100 g
- Sugar: 2 tablespoons
2
Let's move to the 'top'. Mix the contents of the condensed milk can with lemon juice (without pulp - I strain it). Whip the cream to 'stiff peaks' (depending on the cream and mixer, this takes 3 to 15 minutes) and gradually pour in the mixture of condensed milk and juice, stirring gently with a whisk (if you pour it all at once, the condensed milk may 'sink' to the bottom).
- Condensed milk: 1 jar
- Lemon juice: 150 ml
- Heavy cream 35% fat: 500 ml
3
Pour the resulting homogeneous mixture over the baked 'bottom' and place it in the refrigerator for a few hours.
