If you're looking for a delicious homemade dessert that will perfectly round off a summer meal, then you've come to the right place. Our lemon jar dessert ideas are fresh, delicious and can be made in advance. Try them yourself and treat yourself to a refreshing dessert to beat the summer heat.
Simple recipe for lemon cream in a jar
For this recipe for homemade lemon puddingfresh lemonsand whole milk used. You can quickly and easily make a lemon dessert in a glass yourself using simple ingredients.
Ingredients:
- 150g sugar
- 30 g cornstarch
- 600 ml whole milk
- 3 large, lightly beaten egg yolks
- 3 tablespoons finely grated lemon peel
- a pinch of salt
- 100 ml fresh lemon juice (2 to 3 large lemons)
- 2 tablespoons unsalted butter
Preparation:
- Put the sugar and cornstarch in a large pot and stir gently with a whisk.
- Pour in milk and add beaten egg yolks.
- Add salt and lemon zest.
- Cook over medium heat, stirring constantly, until thickened and easily spreadable with the back of a wooden spoon. Remove from heat.
- Add the lemon juice and butter.
- Stir until everything is well mixed and the butter is melted.
- If necessary, strain through a sieve to remove any lumps.
- Refrigerate the lemon cream for at least 2 hours and serve with a dollop of whipped cream if desired!
This lemon pudding is a delicious treat. It brings out the sweet side of lemon. The lemon zest enhances the lemon flavor even more than just the juice would. The pudding is a simple and quick homemade dessert that is particularly suitable at the end of a summer meal.
Lemon cheesecake in small format
A delicious cheesecake is always a hit as a dessert. If you want to prepare a lemon dessert in a glass for your guests, these are the onessummery mini cheesecake glassesa great choice. Quick and easy to make, you can make this mini no-bake cheesecake in advance and serve it after dinner.
Ingredients:
- 100 g crushed wholemeal butter biscuits
- 6 tablespoons unsalted butter, melted
- 340 g cream cheese, room temperature
- 150 g granulated sugar
- Zest and juice of a large lemon, finely grated
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 160 ml whipped cream, cold
Preparation:
- Mix cookies and butter. Press into small glasses and let cool in the fridge.
- Beat the cream cheese, sugar and lemon zest in a mixer until smooth.
- Add lemon, salt and vanilla. Beat until the mixture is smooth and creamy.
- Add the whipped cream and beat until the mixture has doubled in volume.
- Pour into the pans over the crust. Refrigerate until solid. At least 1 hour, preferably 4.
- Decorate with lemon zest and fresh blueberries.
Recipe for vegan lemon chia dessert in a glass
Here you will find a vegan alternative to the classic lemon cream in a glass. The two-layered dessert consists of a healthy chia pudding as a base and a vegan lemon cream on top. Although this recipe requires some preparation, you will love the results.
Ingredients:
For the chia pudding:
- 30 g chia seeds
- 200 ml Hafermilch
- Zest of 1 lemon
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the vegan lemon cream:
- 140g raw cashews (soaked in hot water for an hour and drained)
- 100 ml Hafermilch
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1/4 teaspoon turmeric (for color)
- 1/2 teaspoon lemon extract
Preparation:
- Mix all the ingredients for the chia pudding layer in a bowl. Whisk until evenly mixed, about a minute.
- Place the chia pudding in the refrigerator and let it set for about 3 hours (or overnight).
- Make sure the cashews have been soaked in hot water for 1 hour (or in room temperature water overnight), then drain them.
- Place all the ingredients for the lemon cream in the blender and mix on high until evenly combined and have a silky consistency.
- Divide the chia pudding evenly between three small glasses.
- Pour the lemon cream onto the chia pudding layer.
- Before eating, let the lemon desserts set in the refrigerator for 3 hours.
- Garnish with fresh fruit if desired and enjoy!
Creamy lemon dessert in a glass with homemade lemon curd
If you're looking for a light, simple and elegant dessert for summer, this lemon cream with fresh berries could be just the thing for you!
Ingredients:
For the lemon curd:
- 150 g granulated sugar
- 100 ml freshly squeezed lemon juice, from about 2 large lemons
- 1 tablespoon grated lemon peel
- 2 eggs, size L
- 2 egg yolks
- 125g butter, cut into small pieces
For the cream:
- 300 ml whipped cream
- 25g powdered sugar
To garnish:
- fresh blackberries and blueberries
Preparation:
- For lemon curd:Whisk together the sugar, lemon juice, zest, eggs and egg yolks in a small or medium-sized non-reactive saucepan (do not use aluminum or the cream will taste metallic). Add the pieces of butter.
- Cook over medium heat, stirring frequently, until the butter has melted and the cream thickens. This takes about 10-15 minutes. It may take a while before you notice a difference, but once it starts to thicken, it will thicken fairly quickly.
- Remove from heat when mixture coats the back of a spoon and has the consistency of a thin pudding.
- If desired, strain through a fine-mesh sieve. This will remove the peel and any small lumps that may not have been fully incorporated.
- Chill in the fridge for a few hours until the mixture is cold and thick.
- For cream:Beat the cream with a hand mixer at medium speed. Slowly sprinkle in the powdered sugar and continue beating until stiff peaks form.
- Set aside 3/4 cup whipped cream for later.
- Fold half of the lemon curd into the remaining whipped cream.
- Divide the reserved lemon puree between five glasses. Spoon the cream into a piping bag and pipe it evenly onto the lemon curd.
- Place a dollop of whipped cream (2-3 tablespoons) on each glass.
- Place in the refrigerator until serving. Garnish with fresh berries just before serving (optional).
