Lemon Dessert in a Jar

Creamy, zesty, and neatly layered in a jar, this Lemon Dessert in a Jar combines soaked savoiardi with lemon cream for a light, chilled treat.

This no-bake Lemon Dessert in a Jar brings classic Italian lemon flavours into a layered, chilled dessert. It’s creamy, light, and simple to assemble.

I had some lemon glaze left in my fridge, and I thought I’d whip up something just as scrumptious but quicker to prepare. That’s how this dessert came about.

I served it in little jars for a neat, layered look. Mason jars are also a great option. Instead of making a sponge cake, I used savoiardi cookies, also known as ladyfingers, the same ones used in tiramisù. I dipped them in my remaining homemade limoncello syrup for extra lemon flavour.

It’s inspired by the flavours of Delizie al Limone, a traditional dessert from Naples. It’s a beautiful and delicious dessert, but quite time-consuming to make. This one keeps the same bright lemon flavour in a simpler, layered format.

This lemon dessert with savoiardi is soft, creamy, sweet, and tangy all at the same time, with a similar flavour and texture, but much faster to make. You’ve no excuses. You must give it a try. Buon appetito!

Why You’ll Love This Italian Lemon Dessert

• Works well as a make-ahead dessert since the texture improves after a few hours in the fridge.
• Layering method allows flexibility depending on jar size or number of servings.
• Cream layers feel smooth and velvety when spooned straight from the jar.

Key Ingredients for Lemon Dessert in a Jar

Lemon Cream

Gives the dessert a smooth, velvety texture and bright citrus flavour. Use fresh lemons for both zest and juice to get a fuller lemon taste.

Lemon Crema Pasticcera

This pastry cream adds thickness and richness to the dessert. Egg yolks and cornstarch help it set into a soft, spoonable consistency once chilled. Cook it gently to keep the texture even and lump-free.

Limoncello

Limoncello brings a deeper lemon note with a light sweetness. It adds fragrance to both the syrup and the cream mixture. Choose one with a fresh citrus taste rather than one that feels overly sugary.

Savoiardi Cookies

Savoiardi, also known as ladyfingers, are light and airy sponge biscuits with a crisp outer layer. They’re commonly used in Italian desserts like tiramisù. Choose firm, dry biscuits rather than soft ones, as they hold better when dipped.

Find the complete list with measurements in the recipe card below.

How to Make Lemon Dessert in a Jar

Lemon Cream

Step 1: Grate the lemon peel, then juice the lemon. Put the grated peel in a bowl with the lemon juice and let it infuse for 20 minutes.

Step 2: Beat the egg yolks and sugar until pale. Add 40 g – 1 ½ oz. of the infused lemon juice and peel, then mix well.

Step 3: Put the mixture over low heat and cook, stirring continuously, until it reaches 80°C – 176°F. Remove from the heat and place the pot in a bowl of cold water. Blend with a stick mixer until smooth. Let it cool to 50°C – 122°F, then add the chopped butter and continue blending until smooth.

Step 4: Cover with plastic wrap. Let it touch the surface to prevent skin from forming. Refrigerate until completely cold.

Lemon Crema Pasticcera

Step 1: Put the milk, cream, lemon peel, and scraped vanilla bean in a small pot and bring to a boil. Turn off the heat, let it infuse for 1 hour, then strain.

Step 2: Beat the egg yolks with the sugar, cornstarch, and salt until pale. Slowly add the strained milk, mixing well.

Step 3: Cook the mixture until it reaches 82°C – 180°F. Cover with plastic wrap. Make sure it touches the surface to prevent skin from forming. Refrigerate until completely cold.

Limoncello Syrup

Step 1: Dissolve the sugar in the water and add the lemon peel. Bring to a boil and simmer for 1 minute. Turn off the heat and let it cool to room temperature. Strain, then add the limoncello.

Assembling

Step 1: Mix together the lemon cream and the lemon crema pasticcera. Make sure both are cold. Add 30 g – 1 oz. of limoncello, 155 g – ⅔ cup of sweetened whipped cream, and 60 g – ⅓ cup of milk to make a thick glaze. Mix well.

Step 2: Measure the syrup and add half its volume in water. Mix well.

Step 3: Put a dollop of the glaze at the bottom of each jar. Dip a savoiardo cookie in the syrup, then place it in the jar. Cover with more glaze and repeat the layers until the jar is filled.

Step 4: Close the jars and refrigerate for a couple of hours.

Step 5: When ready to serve, decorate with whipped cream and lemon zest.

Extra Help from the Kitchen

Strain the Infused Liquids Well – Pass the infused milk and lemon mixture through a fine sieve before using. A smooth finish makes a noticeable difference once the dessert is layered.

Use a Piping Bag for Clean Layers – Fill a piping bag with the cream and pipe it directly into the jars. More control means cleaner layers and less mess on the sides.

Dip the Savoiardi One at a Time – Work with one biscuit at a time when dipping into the syrup. It helps manage how much liquid each piece absorbs.

Adjust the Glaze Before Assembling – Stir the lemon glaze before layering until smooth and easy to spread. The consistency should stay thick enough to hold when spooned.

Cover the Jars While Chilling – Place lids or cling wrap over the jars before refrigerating. This keeps the surface from drying and maintains the overall texture.

Variations and Twists

Layer in Fresh Berries – Scatter raspberries or blueberries between the cream layers for a fruitier finish and a bit of colour contrast.

Swap in Lemon Curd – Replace the homemade lemon cream with a good-quality lemon curd when you want a shorter prep.

Fold Mascarpone into the Cream – Mix a little mascarpone into the whipped cream for a thicker, richer filling.

Scatter in Biscuit Crumbs – Spoon a thin layer of crushed digestive biscuits between the cream and savoiardi for extra texture.

Switch to an Alcohol-Free Syrup – Replace the limoncello syrup with a lemon syrup if you want a family-friendly option.

Storage and Shelf Life

Store the lemon dessert leftovers in airtight jars in the refrigerator for up to 2–3 days. Keep it chilled at all times, as the cream softens quickly at room temperature.

Freezing is not recommended, as the texture of the cream can change once thawed. Serve straight from the fridge for best results.

Lemon Dessert in a Jar Recipe

Creamy, zesty, and neatly layered in a jar, this Lemon Dessert in a Jar combines soaked savoiardi with lemon cream for a light, chilled treat.

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Course: Dessert

Cuisine: Italian

Prep Time: 2 hours hours

Total Time: 2 hours hours

Servings: 4 to 6

Author: Manuela Zangara

Equipment

• KitchenAid Classic Corded Hand Blender
• Microplane Classic Zester
• Braun Electric Citrus Press
• Small Glass Dessert Jars with Lids

Ingredients

Lemon Cream

• 40 g – 2 egg yolks
• 40 g – 1 ½ oz sugar
• 1 –2 lemons
• 40 g – 1 ½ oz butter

Lemon Crema Pasticcera

• 180 g – ¾ cup milk
• 80 g + 30 g – 3 oz + 1 oz cream
• 80 g – 4 egg yolks
• 60 g – ⅓ cup granulated sugar
• 15 g – 5 tsp cornstarch
• 1 pinch salt
• 1 lemon
• ⅓ vanilla pod

Limoncello Syrup

• 30 g – 1 oz water
• 30 g – 1 oz granulated sugar
• 50 g – 1 ¾ oz limoncello
• ½ lemon

Glaze

• lemon cream
• lemon crema pasticcera
• 60 g – ⅓ cup milk
• 125 g – ½ cup cream – whipped and lightly sweetened
• 30 g – 1 oz limoncello

Assembling

• limoncello syrup + water
• lemon glaze
• savoiardi cookies (ladyfingers)

Instructions

Lemon Cream

• Grate the lemon peel, then juice the lemon. Put the grated peel in a bowl with the lemon juice and let it infuse for 20 minutes.
• Beat the egg yolks and sugar until pale. Add 40 g – 1 ½ oz. of the infused lemon juice and peel, then mix well.
• Put the mixture over low heat and cook, stirring continuously, until it reaches 80°C – 176°F. Remove from the heat and place the pot in a bowl of cold water. Blend with a stick mixer until smooth. Let it cool to 50°C – 122°F, then add the chopped butter and continue blending until smooth.
• Cover with plastic wrap. Let it touch the surface to prevent skin from forming. Refrigerate until completely cold.

Lemon Crema Pasticcera

• Put the milk, cream, lemon peel, and scraped vanilla bean in a small pot and bring to a boil. Turn off the heat, let it infuse for 1 hour, then strain.
• Beat the egg yolks with the sugar, cornstarch, and salt until pale. Slowly add the strained milk, mixing well.
• Cook the mixture until it reaches 82°C – 180°F. Cover with plastic wrap. Make sure it touches the surface to prevent skin from forming. Refrigerate until completely cold.

Limoncello Syrup

• Dissolve the sugar in the water and add the lemon peel. Bring to a boil and simmer for 1 minute. Turn off the heat and let it cool to room temperature. Strain, then add the limoncello.

Assembling

• Mix together the lemon cream and the lemon crema pasticcera. Make sure both are cold. Add 30 g – 1 oz. of limoncello, 155 g – ⅔ cup of sweetened whipped cream, and 60 g – ⅓ cup of milk to make a thick glaze. Mix well.
• Measure the syrup and add half its volume in water. Mix well.
• Put a dollop of the glaze at the bottom of each jar. Dip a savoiardo cookie in the syrup, then place it in the jar. Cover with more glaze and repeat the layers until the jar is filled.
• Close the jars and refrigerate for a couple of hours.
• When ready to serve, decorate with whipped cream and lemon zest.