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Easy lemon charlotte recipe
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Impressive lemon curd-filled sponge finger dessert with only 4 ingredients. No-bake, creamy and sweet, perfect for dessert lovers. Just refrigerate and indulge.
Ingredients:
  • 85g pkt lemon jelly crystals
  • 250ml (1 cup) boiling water
  • 300g pkt savoiardi (sponge finger biscuits)
  • 750ml (3 cups) Thickened Cream
  • 130g (1/2 cup) lemon curd
Instructions:
  • In a heatproof bowl, combine the jelly crystals with boiling water and stir until dissolved. Let it sit for 5 minutes, stirring occasionally until slightly cooled. Refrigerate for 1 hour until chilled.
  • Line the base of a 20cm springform pan with baking paper. Trim 13 biscuits to reach 1cm over the rim of the pan (save the offcuts). Fit the trimmed biscuits snugly around the edge of the pan. Use the remaining biscuits and some offcuts to cover the base of the pan.
  • In a large bowl, use electric beaters to whip 450ml (1 3/4 cups) cream until soft peaks form. Gently add the jelly mixture and continue beating until firm peaks form, being careful not to overmix.
  • Layer half of the luscious lemon cream mixture onto the biscuit base, followed by half of the zesty lemon curd. Swirl with a skewer for a decorative touch. Add the rest of the lemon cream mixture and refrigerate for 6 hours or overnight until beautifully set.
  • Transfer the charlotte from the pan to a serving plate. Whip the remaining cream in a large bowl with electric beaters until soft peaks form. Pipe the cream over the charlotte using a piping bag fitted with a 2.5cm star nozzle, then drizzle the remaining lemon curd on top.
  • Slice the dish into wedges using a heated knife for a professional presentation.

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