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Home » Desserts » No-Bake Desserts » Easy Lemon Charlotte

Easy Lemon Charlotte

By: Rosemary Published: March 20, 2019 Updated on: June 27, 2019

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This Lemon Charlotte is a fast and easy no Bake Dessert. Made with lady fingers and a creamy lemon filling.

lemon charlotte on a glass cake dish

Table of Contents

  • Lemon Charlotte
  • What is a Charlotte?
  • What are the ingredients in a Lemon Charlotte?
  • Lemon Icebox Cake
  • How to Firm up the centre of a Charlotte
  • How to Store an Icebox / Charlotte Cake
      • Never Miss a Recipe!
  • More Delicious Lemon Desserts
  • Easy Lemon Charlotte / Icebox Cake
    • Ingredients  1x2x3x
      • LEMON SYRUP
      • FILLING
      • EXTRAS
      • *remove mascarpone from the fridge 30 minutes before using.
    • Instructions 
      • LEMON SYRUP
      • FILLING
      • PUTTING IT TOGETHER
    • Nutrition

Lemon Charlotte

Lemon Desserts are a big favourite in my house, from Cookies to Cakes to Sweet Breads.

A Charlotte is a very popular dessert in Italy, with most people making a Tiramisu Charlotte. But after trying this delicious Lemon Charlotte at a friend’s house, I knew this was the Charlotte for us.

lemon icebox cake how to make cream filling

This is the perfect No Bake Lemon Cake to serve when guests are coming or just a family get together.

No bake makes it great for anytime of the year. And that Lemon flavour is fresh and light.

lemon icebox cake how to make adding the cookie layer and adding filling

What is a Charlotte?

A Charlotte is a dessert usually served cold. It is also known as an “Icebox Cake“. Bread, sponge cake or lady fingers are used to line a cake pan, which is then filled with a cream or even a custard. It is usually a layered dessert.

What are the ingredients in a Lemon Charlotte?

  • A simple Lemon syrup
  • mascarpone
  • icing / powdered sugar
  • lemon zest
  • whole or whipping cream
  • lady fingers

Lemon Icebox Cake

lemon charlotte on a wooden board

How to Firm up the centre of a Charlotte

This no bake Charlotte should be refrigerated for 3 – 4 hours or even over night before serving or you could probably place it in the freezer for about an hour before serving.

How to Store an Icebox / Charlotte Cake

A Lemon Charlotte should be covered and kept in the refrigerator. It will last for up to 2-3 days in the refrigerator.

a piece of lemon charlotte on a plate
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    More Delicious Lemon Desserts

    Best Homemade Lemon Bread

    Lemon Pudding Cake

    Tablespoon Italian Lemon Cake

    So if you are looking for an Easy Creamy Lemon Dessert then I think this would be the perfect idea. Let me know how you like it. Enjoy!

    up close piece of icebox cake on a plate
    lemon charlotte on a glass cake dish

    Easy Lemon Charlotte / Icebox Cake

    Rosemary Molloy
    This Lemon Charlotte is a fast and easy no Bake Dessert. Made with lady fingers and a creamy lemon filling.
    5 from 9 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Chilling Time 3 hrs
    Course Dessert
    Cuisine French
    Servings 8 servings
    Calories 485 kcal

    Ingredients
      

    LEMON SYRUP

    • 3/4 cup water (172 grams)
    • 2 teaspoons granulated sugar
    • 1 peel of 1 lemon (no white part)
    • 2 teaspoons lemon juice or limoncello

    FILLING

    • 1 1/2 cups mascarpone* (340 grams)
    • 3 tablespoons icing / powdered sugar (sifted)
    • 2 zest of 2 lemons
    • 1 1/2 cups whole / whipping cream (cold) (330 grams)

    EXTRAS

    • 25 lady fingers (more or less)

    *remove mascarpone from the fridge 30 minutes before using.

      Instructions
       

      LEMON SYRUP

      • In a small pot heat the water, peel and sugar, heat on medium heat until sugar has dissolved, then simmer on low medium heat for approximately 3 – 5 minutes. Remove from heat and let cool, then stir in the juice or limoncello.

      FILLING

      • In a large bowl beat the mascarpone, icing sugar (sifted), zest and cream, until very thick.

      PUTTING IT TOGETHER

      • Cut some of the lady fingers to fit the height of a 7 1/2 – 8 inch springform pan. Place the cut fingers touching around the pan, place lady fingers cut and or whole to fit the bottom of the pan as a base. (Remaining lady fingers are for the 2nd layer).
      • Brush a little of the syrup lightly (very lightly) over the lady fingers that are around the pan, then spoon half of the syrup on the cut lady finger base.
      • Spread half the filling over the base then top with another layer of lady fingers drizzle the remaining syrup on top, then spread the remaining filling on top of the 2nd layer of lady fingers (or use a pastry tip and decorate the top with the filling). Cover with plastic and refrigerate for at least 3 – 4 hours or better over night. Enjoy!

      Nutrition

      Calories: 485kcalCarbohydrates: 26gProtein: 7gFat: 38gSaturated Fat: 23gCholesterol: 179mgSodium: 91mgPotassium: 72mgSugar: 4gVitamin A: 1440IUVitamin C: 0.7mgCalcium: 104mgIron: 1.2mg
      Keyword Lemon Charlotte, lemon icebox cake
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        Cakes & Cupcakes, fruit, Ice Cream & Frozen Desserts, Most Posts, No-Bake Desserts

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        1. Brittany says

          April 12, 2022 at 4:58 pm

          I would like to make this for Easter and am curious if this could this be doubled and made in a larger spring form pan to server a larger crowd? Also, how far in advance could this be made?

          Reply
          • Rosemary says

            April 12, 2022 at 6:54 pm

            Hi Brittany, yes you could double this recipe with no problem. You could make it a day in advance. I hope you enjoy it. Let me know.

            Reply
        2. Tina says

          August 5, 2021 at 11:08 pm

          Hi Rosemary,

          I’d like to make this for my mom’s 80th birthday coming up soon (August 12, 2021).

          I’m not sure which ladyfingers to buy. There’s a Delallo Savoiardi brand that seem a little harder and a bakery fresh kind (Kroger) that seem more soft and cake-like. Those are my local choices.

          It seems like a perfect choice for a special birthday for her.

          Reply
          • Rosemary says

            August 6, 2021 at 6:34 pm

            Hi Tina, I would choose the harder ladyfingers the softer ones once you brush them with syrup they might turn to mush. Let me know how it goes.

            Reply
        3. Christie says

          March 28, 2019 at 5:02 pm

          5 stars
          I made this over the weekend and added a layer of sliced strawberries on top of each layer of ladyfingers. Everyone at the luncheon loved it! Thank you for this wonderful, easy recipe!

          Reply
          • Rosemary says

            March 29, 2019 at 9:36 pm

            Hi Christie, thanks so much, great idea with the sliced strawberries. Have a great weekend.

            Reply
        4. Denise says

          March 27, 2019 at 8:44 pm

          Hi! Looks delicious! I noticed that you piped more whipped cream on the top of the cake. Is this optional? I didn’t see it in the directions.
          Thank you!

          Reply
          • Rosemary says

            March 27, 2019 at 9:00 pm

            Hi Denise, I just used a pastry tip to decorate with the remaining filling instead of just spreading it (I made a note of it in the instructions).

            Reply
            • Denise says

              March 27, 2019 at 10:31 pm

              Great idea! Thank you!

        5. 2pots2cook says

          March 22, 2019 at 5:16 pm

          5 stars
          Everything with lemon is great and when I spot something easy too, it turns to be a keeper !

          Reply
          • Rosemary says

            March 22, 2019 at 6:15 pm

            Thanks so much, I think the same way. Have a great weekend.

            Reply
        6. Martina says

          March 22, 2019 at 2:54 pm

          Can I beat the heavy cream first and then fold it into the mascarpone mix? I’m always afraid of beating mascarpone too much, even on slow.
          Thanks!

          Reply
          • Rosemary says

            March 22, 2019 at 3:51 pm

            Hi Marina, you could try that but I don’t know if it would get thick enough. Just beat them together keep a watch on it, I would beat on medium or a bit higher and when it gets thick enough (doesn’t slide off a spoon) it’s good to go. Hope that helps.

            Reply
        7. Lana says

          March 22, 2019 at 2:38 am

          Do you spoon the remaining syrup on the second layer of lady fingers?

          Reply
          • Rosemary says

            March 22, 2019 at 4:23 am

            Hi Lana, yes I rewrote the instructions hope that helps. Thanks

            Reply
        8. Barbara F McDonough says

          March 21, 2019 at 11:53 am

          5 stars
          So Easy. Delicioso!!!!!!! Thank you.

          Reply
          • Rosemary says

            March 21, 2019 at 10:49 pm

            Thanks Barbara, it is. Hope you enjoy it.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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