A refreshing summer dessert that melts in your mouth! When the weather gets hot, I always crave something light, cool, and a little bit tangy — and this Lemon Bavarois checks every box.
It’s smooth, creamy, slightly zesty, and has that perfect balance of sweet and sour that instantly wakes up your taste buds. The texture is dreamy — soft like mousse but with a little more body, sitting beautifully on a buttery Oreo crust.
Every spoonful feels like sunshine in a cup! You don’t need any fancy tools or baking skills for this recipe — just simple ingredients and a little love for lemony things. If you love easy desserts that look fancy but are secretly super simple, this one’s for you.
It’s refreshing, elegant, and so satisfying after a long hot day. Let’s make this cool, creamy treat together!
Lemon Bavarois
Light, creamy, and bursting with citrus freshness — this Lemon Bavarois is the ultimate no-bake dessert for lemon lovers. With a smooth, airy texture and a buttery Oreo base, it’s the perfect combination of sweet and tangy in every spoonful.
Ingredients
Crust
- 50g crushed Oreos
- 25g melted butter
Lemon Bavarois
- 200g milk
- Zest of 2 lemons
- 3 egg yolks
- 35g sugar
- 10g gelatin sheets (softened in cold water)
- 5g lemon juice
- 150g heavy cream
- 50g plain yogurt
Instructions
- Make the crust: Crush the Oreos finely and mix with melted butter until combined. Press the mixture into the bottom of small cups or molds. Chill in the fridge while you prepare the filling.
- Prepare the lemon base: In a saucepan, heat the milk and lemon zest gently until it’s warm (don’t boil). In another bowl, whisk egg yolks with sugar until pale. Slowly pour the warm milk into the yolks while stirring constantly.
- Cook and thicken: Pour the mixture back into the pot and heat over low heat, stirring until slightly thickened. Turn off the heat and add the softened gelatin and lemon juice. Stir until everything is melted and smooth. Let it cool slightly.
- Whip and combine: In a bowl, whip the heavy cream until soft peaks form, then fold in the yogurt. Gently mix this with the cooled lemon mixture until smooth and creamy.
- Assemble and chill: Pour the lemon cream over the prepared Oreo crusts. Smooth the tops and chill in the fridge for at least 3–4 hours (or overnight) until set.
🍋 Q&A — Lemon Bavarois ✨
Q1: Can I replace gelatin with something vegetarian?
Yes! You can use agar-agar powder instead of gelatin. Just remember to dissolve it in hot water first and adjust the amount (usually half the quantity of gelatin is enough).
Q2: How do I make sure my Bavarois is smooth and lump-free?
Always strain your lemon custard base before mixing it with cream. This removes any cooked egg bits and gives your dessert that silky-smooth finish.
Q3: Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is highly recommended! It gives a brighter, more aromatic flavor. Bottled juice can taste flat or slightly bitter in comparison.
Q4: What’s the best way to serve Lemon Bavarois?
Serve it chilled in clear glass cups or molds, topped with whipped cream, lemon zest, or a few mint leaves for a refreshing, elegant touch.
Q5: How long does it keep in the fridge?
Lemon Bavarois stays fresh for up to 3 days when kept covered in the refrigerator. The texture may soften slightly, but it’ll still taste delicious!
This Lemon Bavarois is like summer in a spoon — cool, creamy, and full of citrusy brightness. It’s the kind of dessert that makes you close your eyes and smile after every bite. Perfect for picnics, summer parties, or just when you need a little sunshine on your plate!
