Create this stunning layered lemon cake without turning on your oven! This incredible no-bake dessert combines the bright, zesty flavor of fresh lemons with creamy layers and a crunchy biscuit base. Perfect for hot summer days or when you need an impressive dessert in record time, this cake delivers bakery-quality results with minimal effort and maximum flavor.
Ingredients
For the Lemon Curd:
- Fresh lemon: 1 large lemon, juiced (100ml / ⅓ cup + 1 tbsp)
- Water: 100ml (⅓ cup + 1 tbsp)
- Sugar: 2 tbsp (30g / 1 oz)
- Cornstarch: 1 tbsp (15g)
For the Base:
- Digestive biscuits: 500g (1.1 lbs), finely ground
- Melted butter: 120g (½ cup / 4.2 oz)
For the Cream Layer:
- Sweetened whipping cream: 400ml (1⅔ cups / 13.5 fl oz)
For Decoration:
- Powdered sugar: for dusting
- Fresh lemon zest: optional
Instructions
Step 1: Prepare the Lemon Curd
In a small saucepan, whisk together fresh lemon juice, water, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, for 3-4 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
Step 2: Make the Biscuit Base
Crush digestive biscuits into fine crumbs using a food processor or rolling pin. Mix the crushed biscuits with melted butter until the mixture resembles wet sand and holds together when pressed.
Step 3: Form the Base Layer
Press half of the biscuit mixture firmly into the bottom of a 19cm (7.5-inch) springform pan or cake tin. Use the back of a spoon to create an even, compact layer.
Step 4: Prepare the Cream
Whip the sweetened whipping cream until it forms soft peaks. Be careful not to over-whip as it may become grainy.
Step 5: Create the First Cream Layer
Spread half of the whipped cream evenly over the biscuit base, creating a smooth layer that covers the entire surface.
Step 6: Add Lemon Curd
Gently spread the cooled lemon curd over the cream layer, ensuring even distribution without disturbing the cream beneath.
Step 7: Add Second Cream Layer
Carefully spread the remaining whipped cream over the lemon curd layer, smoothing with an offset spatula for an even finish.
Step 8: Create the Top Crust
Sprinkle the remaining biscuit crumb mixture evenly over the final cream layer, gently pressing down to help it adhere.
Step 9: Chill and Set
Refrigerate the assembled cake for at least 30 minutes to firm up the layers and make slicing easier. For best results, chill for 2-3 hours.
Step 10: Serve
Remove from the springform pan if using, dust with powdered sugar, and add fresh lemon zest if desired. Slice with a sharp knife, cleaning the blade between cuts for neat portions.
Time and Serving Information
- Prep Time: 15 minutes
- Chill Time: 30 minutes minimum
- Total Time: 45 minutes
- Servings: 8-10 slices
- Calories: Approximately 320 per slice
Nutrition Highlights
Rich in vitamin C from fresh lemon juice, calcium from cream, and quick energy from natural sugars. Contains healthy fats from butter and provides antioxidants from citrus compounds.
Why This Recipe is Healthy
This no-bake lemon cake offers surprising nutritional benefits while satisfying dessert cravings. Fresh lemon juice provides high levels of vitamin C, which supports immune function and collagen production, while the natural citrus compounds offer antioxidant properties that help protect cells from damage. The cream layer contributes calcium and protein essential for bone health and muscle function. By using real fruit flavors instead of artificial additives, this dessert provides natural vitamins and minerals. The no-bake preparation method preserves the vitamin content of the lemon juice, which can be diminished by high heat. The digestive biscuits provide fiber and complex carbohydrates for sustained energy. While this is still a treat to enjoy in moderation, the fresh fruit component and absence of artificial preservatives make it a more wholesome choice compared to many commercial desserts, especially when shared as part of a balanced diet.