Description
A light, no-bake Italian dessert layered with lemon cream and tea biscuits, perfect for warm days and citrus lovers.
Ingredients
Scale
- 2 large eggs
- 120 grams granulated sugar
- Zest from 2 lemons
- 100 ml lemon juice
- 40 grams cornstarch
- 250 ml milk
- 1 teaspoon vanilla extract
- 50 grams unsalted butter
- 200 grams tea biscuits
- Powdered sugar, for dusting
Instructions
- In a saucepan, whisk together eggs, sugar, lemon zest, and lemon juice.
- Add cornstarch and milk, then place over medium heat and whisk constantly until thickened.
- Remove from heat and stir in vanilla extract and butter until smooth.
- Line a dish with parchment if desired. Spread a thin layer of lemon cream at the bottom.
- Add a layer of biscuits, then more cream. Repeat until all ingredients are used, ending with cream on top.
- Chill the cake in the refrigerator for at least 4 hours or overnight.
- Before serving, dust the top with powdered sugar.
- Slice and serve chilled.
Notes
- Use fresh lemon juice and zest for best flavor.
- Let the cream cool slightly before layering to avoid soggy biscuits.
- Chill overnight for the cleanest slices.
- Dust with powdered sugar just before serving to keep it fresh-looking.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Italian lemon cake, no-bake lemon dessert, tea biscuit cake, lemon cream dessert, torta al limone