Tuga Pops − Wednesday, November 19, 2025, 7 Months ago in Cake Recipes

5 out of 5 with 3 ratings

Creamy Lemon Biscuit Cake Recipe with Luscious Lemon Cream

Name: Creamy Lemon Biscuit Cake Recipe with Luscious Lemon Cream
Prep time: 30 min
Total time: 3 h 30 min
Yield: 8 Servings
Cuisine: Portuguese
Ingredients: 1 package Maria cookies (or any plain tea biscuits) about 200 g / 7 oz; 4 tablespoons melted butter (approx. 56 g / 2 oz); 250 ml lemon juice (about 1 cup); 250 g sugar (1¼ cups granulated sugar); 50 g butter (3½ tablespoons); 3 eggs; 300 ml heavy cream (1¼ cups); 4 tablespoons sugar (approx. 50 g / ¼ cup)

Enjoy our Creamy Lemon Biscuit Cake, blending crisp biscuits with velvety lemon cream. Quick to prepare, this dessert will impress and delight everyone!

3 h 30 min 8 servings Easy Prep time 30 min Cooking Time n/a

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You will love this Creamy Lemon Biscuit Cake Recipe with Luscious Lemon Cream

Creamy lemon biscuit cake is a chilled, no-bake dessert layered with biscuits and silky lemon cream, sliced and shared straight from the fridge. Light yet comforting, it's refreshing after meals or with coffee. Ready in about 30 minutes (needs additional time to cool) and easy to make, it's ideal for weekend treats or gatherings, slice, serve, and enjoy.

Ingredients

1 package Maria cookies (or any plain tea biscuits) about 200 g / 7 oz4 tablespoons melted butter (approx. 56 g / 2 oz)250 ml lemon juice (about 1 cup)250 g sugar (1¼ cups granulated sugar)50 g butter (3½ tablespoons)3 eggs300 ml heavy cream (1¼ cups)4 tablespoons sugar (approx. 50 g / ¼ cup)

Equipment:

Food processor or rolling pinMixing bowlsSmall potWhiskPie plate or serving dishElectric hand mixer or stand mixerSpatula

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cook Mode (Keep screen awake)

Base:

Crush the cookies into a fine crumb.
Add the melted butter and mix well.
Press the mixture into the bottom of a dish or pie plate and set aside.

Lemon Curd:

In a small pot, combine the lemon juice, sugar, and butter.
Heat until it comes to a boil and reaches a light syrup stage.
In another bowl, beat the eggs.
Slowly pour the hot mixture into the eggs in a thin stream, whisking constantly.
Return everything to the pot and cook over low heat until it thickens (do not let it boil).
Remove from heat and let it cool completely.

Whipped Cream:

Whip the very cold cream with the sugar until firm peaks form.
Assembly:
Spread a layer of whipped cream over the cookie base.
Pour the lemon curd on top.
Cover with the remaining whipped cream.
Refrigerate until well chilled.

Before serving, sprinkle with crushed cookies.

Recipe Tips

•

When layering the Maria cookies, consider briefly dunking them in a mixture of lemon juice and water to soften them slightly. This will help create a more cohesive texture in the final cake and prevent them from becoming too hard after chilling.

•

To ensure the lemon cream is perfectly smooth, whisk the lemon juice and sugar together before adding the eggs. This helps to dissolve the sugar and prevents graininess in the cream. Additionally, strain the mixture before cooking to remove any lumps or cooked egg bits.

•

Avoid over-whipping the heavy cream when making the lemon cream; stop once soft peaks form. Over-whipping can lead to a grainy texture and may cause the cream to turn into butter, which won't give you the desired creamy consistency for your cake.

Adapted from a Recipe by: Pagina de Receitas

Nutritional Facts (Per Serving)

Calories

683 kcal

Fat

6 g

Carbs

76 g

Protein

41 g

Frequently Asked Questions

Can I substitute the Maria cookies with another type of biscuit?

Yes, you can substitute Maria cookies with any plain tea biscuits or even other types of cookies such as digestive biscuits, graham crackers, or vanilla wafers. Just ensure they are plain to maintain the flavor balance of the cake.

How should I store the Creamy Lemon Biscuit Cake?

Store the Creamy Lemon Biscuit Cake in the refrigerator in an airtight container. It’s best consumed within 3-4 days for optimal freshness and taste.

What should I do if my lemon curd doesn't thicken properly?

If the lemon curd doesn’t thicken, make sure you are cooking it on low heat and stirring continuously. If it remains too thin, you can return it to the stove and cook it a bit longer. Additionally, you can mix a teaspoon of cornstarch with a tablespoon of water and gradually add it to the curd while whisking, then heat gently until thickened.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and slightly effervescent wine complements the citrus notes of the cake while balancing its sweetness.

General: Sauvignon Blanc - The bright acidity and citrus flavors of Sauvignon Blanc enhance the lemony richness of the dessert.

Beer

Portuguese: Super Bock - This pale lager has a crisp finish that refreshes the palate after each bite of the creamy cake.

General: Lager - A classic lager's light body and subtle bitterness make it a perfect match for the richness of the dessert.

Other Beverages

Lemonade: A refreshing glass of lemonade echoes the dessert's lemon flavor and adds a bright, tangy note to the experience.

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