Lemon Bisque
Lemon Bisque is the ultimate dessert for citrus lovers, offering a luxuriously creamy and refreshing treat that's perfect for any occasion. This no-bake, silky lemon custard is made with freshly squeezed lemon juice, fragrant lemon zest, and rich egg yolks, creating a balance of tangy and sweet flavors that melt in your mouth. The recipe achieves its signature light and fluffy texture by folding in whipped heavy cream, resulting in an airy yet indulgent finish. Enhanced with a hint of vanilla and the smoothness of butter, this elegant dessert comes together in just 35 minutes of prep and cook time. Serve it chilled in individual glasses, and garnish with extra zest or a sprig of mint for a stunning presentation. Whether you're hosting a summer gathering or simply craving a bright, zesty dessert, this Lemon Bisque will be your go-to recipe.
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Recipe Information
Ingredients
- 120 ml Lemon juice (freshly squeezed)
- 1 tbsp Lemon zest
- 150 g Granulated sugar
- 4 large Egg yolks
- 240 ml Heavy cream
- 60 g Unsalted butter (softened)
- 1 tbsp Cornstarch
- 2 tbsp Cold water
- 1 tsp Vanilla extract
Instructions
In a medium saucepan, combine the lemon juice, lemon zest, and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves completely.
In a small bowl, whisk the egg yolks until smooth. Then, slowly temper the egg yolks by adding a small amount of the warm lemon mixture while whisking continuously.
Pour the tempered egg mixture back into the saucepan with the rest of the lemon mixture. Stir constantly over medium-low heat until the mixture thickens to a custard-like consistency, about 8–10 minutes.
In a small cup, dissolve the cornstarch in cold water to create a slurry. Gradually whisk the slurry into the lemon mixture and continue to cook for 1–2 minutes until fully thickened.
Remove the saucepan from heat and stir in the unsalted butter and vanilla extract. Mix until the butter is fully incorporated and the mixture is smooth. Set aside to cool to room temperature.
In a separate mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled lemon custard, creating a light and airy texture.
Divide the lemon bisque into serving glasses or bowls. Cover and refrigerate for at least 2 hours to chill and set.
Serve the lemon bisque chilled, optionally garnished with extra lemon zest, fresh mint leaves, or a dollop of whipped cream.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 154.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
