Ingredients
FOR THE BASE
BISCUITS (DIGESTIVE TYPE)
200 gr
BUTTER
100 gr
VANILLA EXTRACT (OR SEEDS FROM 1/2 BERRY)
1 Teaspoon
FOR THE LEMON YOGURT CREAM
GREEK YOGURT WITH LEMON
300 gr
FULL FAT PLAIN YOGURT
200 gr
LIQUID FRESH CREAM
250 ml
POWDERED SUGAR
50 gr
GELATIN SHEETS
10 gr
LEMON
1
DEMAND
a few leaves
FOR THE LEMON JELLY
LEMON JUICE
100 ml
WATER
150 ml
SUGAR
80 gr
GELATIN SHEETS
8 gr
YELLOW FOOD COLORING
q.b.
Cold lemon cake is a no-bake summer dessert , fresh and elegant, an easier and quicker variant of the classic soft lemon cake . It only requires a few hours of rest in the refrigerator and is reminiscent of a cheesecake due to its delicacy and creamy consistency .

The crunchy base is made with blended digestive biscuits, mixed with melted butter and flavored with vanilla extract, then compacted into a uniform layer inside a 20 centimeter diameter springform pan ; the filling is made up of lemon yogurt, whole Greek yogurt, whipped cream, lemon juice and grated zest, icing sugar and gelatin, for an enveloping final result. Finally, the surface will be garnished with a lemon gelée , prepared with water, sugar, lemon juice and isinglass, which will give it a light and pleasant acidic aftertaste .

A refined dessert, characterized by a crumbly shell in contrast with the soft filling and the citrus topping, ideal for anniversaries and special occasions , to be served at the end of a dinner in the company of friends, but also excellent for a tasty snack : it can be kept in refrigerator, well covered, for about 2 days .

If you like, you can customize the recipe and use the decoration you prefer: instead of the gelée, opt for a lemon jam or a fruit coulis , to be distributed along the edges to create a dripping effect . If you wish, you can replace the isinglass with agar -agar , completely natural, and add a pinch of turmeric instead of the yellow food coloring.

Find out how to prepare the cold lemon cake by following the step-by-step procedure and advice. If you liked this recipe, also try our selection of lemon desserts , including lemon cheesecake , semifreddo and profiteroles .

How to prepare cold lemon cake
Step 1
Break the biscuits into pieces and collect them in a kitchen mixer1, then blend until you obtain a floury mixture. In the meantime, melt the butter in a saucepan or in a bain-marie.

Step 2
Transfer the biscuits to a large bowl and pour in the melted butter2. Perfume with a pinch of vanilla and mix thoroughly.

Step 3
Tip the biscuit mixture into a non-stick springform pan3. With the back of the spoon or the bottom of a glass, compact the biscuits forming an even layer.

Step 4
Once the base has been created, place it in the fridge to rest for about 30 minutes4.

Step 5
Meanwhile, soak the gelatine in cold water for about 15 minutes5. Once the soaking time has passed, squeeze it and dissolve it in 50 ml of boiling cream.

Step 6
Mix the lemon Greek yogurt with the full-fat plain yogurt6.

Step 7
Combine the grated zest and juice of one lemon7.

Step 8
Add the icing sugar to the fresh liquid cream8, then use the electric whisk and whip until you obtain a frothy mixture.

Step 9
Combine the whipped cream with the yogurt9.

Step 10
Pour the dissolved gelatine into the cream and yogurt mixture10.

Step 11
Mix thoroughly with a whisk11.

Step 12
Pour the lemon yogurt cream into the mold12.

Step 13
Level the surface13and place the cold lemon cake in the refrigerator for at least 6 hours. Once the resting time has passed you can prepare the lemon gelée.

Step 14
Pour the water, sugar and lemon juice into a saucepan14.

Step 15
Stir over a low heat until the sugar has dissolved. In the meantime, soak the gelatine and, when it is soft, squeeze it and add it to the mixture, stirring until it is completely dissolved.15.

Step 16
Add yellow food coloring or, if you prefer, a pinch of turmeric16.

Step 17
Let the lemon jelly cool for a few minutes17.

Step 18
Pour the lemon gelée onto the now cold and solidified layer of yogurt18. Place the cold lemon cake in the refrigerator for another 4-6 hours until the jelly is firm.

Step 19
Remove the cold lemon cake from the mold and transfer it to a serving plate19. Garnish with thin slices of lemon and a sprig of fresh mint.

Step 20
Cut the cake with a thin, smooth-bladed knife. Serve the lemon cake cold20.