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Easy Lemon Charlotte

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


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 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

More Delicious Lemon Desserts

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.
Prep Time 20 minutes
Chilling Time 3 hours
Course Dessert
Cuisine French
Servings 8 servings
Calories 485 kcal



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


  • 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)


  • 25 lady fingers (more or less)

*remove mascarpone from the fridge 30 minutes before using.



    • 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.


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


    • 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. Remove the pan before serving. Enjoy!


    Calories: 485kcal | Carbohydrates: 26g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 179mg | Sodium: 91mg | Potassium: 72mg | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 0.7mg | Calcium: 104mg | Iron: 1.2mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


    1. 5 stars
      Tried this just now and all the instructions are spot on. I made some alterations: instead of lemon zest and juice I used orange zest and juice, as my husband is not a fan of lemon in desserts. Also, I added some nectarines cut into cubes for taste and a pop of colour. Thank you for the recipe!

    2. This looks wonderful. When do you remove the Springform pan? I wasn’t sure if you left it around the cake until you served it or removed it before you chilled it. Thank you!!

    3. 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?

    4. 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.

      1. 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.

    5. 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!

    6. 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!

      1. 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).

    7. 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.

      1. 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.

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