Irresistible 12-Step Lemon Charlotte: A Refreshing Dessert Masterpiece

Irresistible 12-Step Lemon Charlotte: A Refreshing Dessert Masterpiece

Summary

Lemon Charlotte is a classic French dessert that embodies elegance and refreshment in every bite. With its light, zesty lemon mousse encased in delicate ladyfingers, this no-bake dessert is a perfect centerpiece for any celebration. Its airy texture and vibrant citrus flavor make it a crowd-pleaser, ideal for spring and summer gatherings. This comprehensive recipe will guide you through creating a Lemon Charlotte from scratch, ensuring a show-stopping dessert that’s as delicious as it is beautiful.

Prep Time: 35 minutes

Chill Time: 4 hours

Total Time: 4 hours 35 minutes

Servings: 8-10

Calories: Approximately 320 calories per serving

Courses: Dessert

Cuisines: French, European

Ingredients

For the Lemon Mousse:

• 1 cup heavy whipping cream
• 3 large eggs (separated)
• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp unflavored gelatin
• 3 tbsp cold water

For Assembly:

• 24-30 ladyfingers (store-bought or homemade)
• 1/4 cup simple syrup (optional, for brushing)
• Fresh lemon slices, mint leaves, and powdered sugar (for garnish)

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Whisk
• Saucepan
• Rubber spatula
• Microplane or zester
• Offset spatula (optional, for smoothing)

Instructions

Step 1: Prepare the Springform Pan

Line the sides of the springform pan with ladyfingers, standing them upright with the sugared side facing out. Trim the bottoms if necessary so they stand evenly. Line the bottom of the pan with more ladyfingers, cutting them to fit if needed.

Step 2: Soften the Gelatin

In a small bowl, sprinkle the unflavored gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes until the gelatin softens and blooms.

Step 3: Make the Lemon Mixture

In a saucepan over medium heat, combine the egg yolks, granulated sugar, lemon juice, and lemon zest. Whisk constantly until the mixture thickens, about 5-7 minutes. Do not let it boil.

Step 4: Incorporate the Gelatin

Remove the lemon mixture from heat and immediately stir in the softened gelatin until fully dissolved. Let the mixture cool to room temperature.

Step 5: Whip the Egg Whites

In a clean mixing bowl, beat the egg whites until stiff peaks form. This will add airiness to the mousse.

Step 6: Whip the Cream

In another bowl, whip the heavy cream until soft peaks form. This adds creaminess to balance the tart lemon flavor.

Step 7: Fold the Mixtures Together

Gently fold the whipped cream into the cooled lemon mixture, followed by the beaten egg whites. Use a rubber spatula to maintain the airy texture.