Description

A light and elegant no-bake dessert made with delicate ladyfingers, filled with silky lemon mousse, and topped with candied lemon slices and fresh daisies – a springtime showpiece.

Ingredients

Units Scale

1/2 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1/2 cup granulated sugar
3 large egg yolks
4 tablespoons unsalted butter
1 cup heavy whipping cream, chilled
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
24–30 ladyfinger cookies (savoiardi)
Lemon slices or candied lemon wedges
Fresh edible daisies or flowers (optional, for garnish)

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Instructions

In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens (about 6–8 minutes).
Remove from heat and stir in butter until melted and combined.
Let the lemon curd base cool completely.
In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
Gently fold the whipped cream into the cooled lemon curd to make the mousse.
Line the inner walls of small ring molds or ramekins with ladyfingers (flat side in), trimming as needed, and place a few ladyfingers in the base.
Fill the center with lemon mousse, smoothing the top.
Chill in the refrigerator for 4–6 hours or until set.
Garnish with a lemon wedge and edible flowers before serving. Carefully unmold and serve chilled.

Notes

Ensure lemon curd is completely cool before folding in whipped cream to prevent melting.
For best presentation, use ring molds for uniform shape.
Edible flowers add a beautiful touch but are optional.

Nutrition

Serving Size: 1 charlotte
Calories: 320
Sugar: 22g
Sodium: 90mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 120mg