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Lemon cream dessert layered in a glass jar with whipped topping and zest.

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.

Course: Dessert
Cuisine: Italian
Prep Time: 2 hours
Total Time: 2 hours
Servings: 4 to 6
Author: Manuela Zangara

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

  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.

  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.

  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.

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

Lemon Crema Pasticcera

  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.

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

  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

  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

  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.
  2. Measure the syrup and add half its volume in water. Mix well.
  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.
  4. Close the jars and refrigerate for a couple of hours.
  5. When ready to serve, decorate with whipped cream and lemon zest.