Lemon Charlotte: the delicious, no-bake dessert for making charlotte au citron
If you’re looking for an impressive cake that does not even require an oven, then look no further than this Lemon Charlotte Cake. Called Charlotte Au Citron in French, it’s more of a trifle than an actual cake. This is an easy, no-bake recipe.
The creamy, thick filling is made on the stove and is similar to a milk custard. Ladyfingers are softened with white wine and are used to line the base of the cake mold. The result? A rich, but refreshing lemony dessert that’s easy to make and makes quite the statement to impress guests. Because the cake needs time to set in the fridge, it’s great for making ahead of time for special events. This leaves you more time to focus on other things!
What Is Charlotte Cake?
A charlotte cake is more like a trifle than an actual cake. In the US, it’s also referred to as an icebox cake, where sponge cake or biscuits are used to line the mold and then covered with a filling that needs to be set in the fridge.
How To Make Lemon Charlotte
Make the dipping liquid first. Whisk the lemon juice with water, wine, and sugar. Briefly dip ladyfinger biscuits in the liquid.Place the soaked biscuits in a round 20-cm (8-inch) springform cake tin. A springform tin will allow the cake to remove more easily. Place the biscuits in such a way to create a base and sides.
Now make the custard. Whisk cornstarch, sugar, eggs, and lemon zest together. Pour in the hot milk and stir until it’s fully combined. Pour the mixture into a medium pot and place on medium-low heat. Cook, while whisking until it thickens (about 10 minutes).
Pour the lemon custard into the pan lined with biscuits. Top with a few more ladyfinger biscuits dipped in lemon juice syrup. Then allow the cake to rest in the fridge for at least six hours until set.
Tips
If you can’t find lady fingers (savoiardi biscuits), you can use vanilla wafers or leftover vanilla sponge cake.
Don’t like the idea of including alcohol? Leave out the wine and use more lemon juice (or apple juice instead). For more flavor, you can also soak the lady fingers in a mixture of coffee and Kahlua liqueur.
Decorate the cake with powdered sugar or lemon zest before serving.
Use a springform cake pan to ensure easy removal. You can also spray the pan with cooking oil spray or grease it with butter.
How To Store Lemon Charlotte Cake
Store the cake in the fridge for up to 3 days.
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Instructions
Whisk lemon juice with water, wine, and sugar.
Whisk lemon juice with water, wine, and sugar.
Briefly dip ladyfinger biscuits in the liquid.
Briefly dip ladyfinger biscuits in the liquid.
Place the ladyfingers into a round 20 cm pan, covering both the bottom and sides.
Place the ladyfingers into a round 20 cm pan, covering both the bottom and sides.
Whisk cornstarch, sugar, eggs, and lemon zest together. Pour in the hot milk and stir. Pour the mixture into a medium pot and place on medium-low heat. Cook, while whisking constantly for around 10 minutes or until it thickens.
Whisk cornstarch, sugar, eggs, and lemon zest together. Pour in the hot milk and stir. Pour the mixture into a medium pot and place on medium-low heat. Cook, while whisking constantly for around 10 minutes or until it thickens.
Pour lemon custard into the pan lined with biscuits. Top with more ladyfinger biscuits dipped in lemon juice syrup. Then allow the cake to rest in the fridge for at least six hours until set. If your cake is not firming up, you can put it in the freezer for about an hour before serving.
Pour lemon custard into the pan lined with biscuits. Top with more ladyfinger biscuits dipped in lemon juice syrup. Then allow the cake to rest in the fridge for at least six hours until set. If your cake is not firming up, you can put it in the freezer for about an hour before serving.
Dust with powdered sugar before serving. Enjoy!
Dust with powdered sugar before serving. Enjoy!
