A light, lemony and creamy dessert that doesn’t require baking. Perfect for summer days!
(adsbygoogle = window.adsbygoogle || []).push({});In a large saucepan, pour 600 ml of heavy cream.
Add 80 g of sugar.
Wash 2 lemons thoroughly, grate the zest, and squeeze out their juice.
(If using large lemons, 1 may suffice)
Mix everything well with a spatula until slightly thickened.
Place the saucepan on medium heat and stir continuously for 1–2 minutes until the cream warms and the sugar fully dissolves. The consistency should remain liquid but slightly thicker.
Line a tray or dish with butter biscuits (approx. 250 g total).
Pour 2–3 ladles of the warm cream over the biscuit layer and press lightly with a spatula so biscuits soak up the cream and don’t float.
Place the dish in the freezer for 1–2 minutes to help set the layer.
Repeat layering biscuits and cream until all ingredients are used (about 3 layers total).
Sprinkle a generous amount of grated coconut on top.
Cream type: Use heavy cream (minimum 30–35% fat). Light cream or milk won’t thicken properly and the texture will be too runny.
Lemons: The zest adds aroma, while the juice helps the cream set slightly thanks to the acidity — don’t skip it!
Biscuits: Regular plain butter biscuits (Petit Beurre or similar) work best. Avoid flavored or overly sweet cookies, as they can overpower the lemony cream.