# Lemon Charlotte

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

A chilled no-bake lemon charlotte: sponge fingers lined round a mousse of cream cheese, whipped cream and a tangy lemon paste.

Servings: 6 · Prep 30 min · Cook 240 min · Desserts

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Lemon Charlotte](https://image.fridge.menu/adaptations/6h0vodxl/a2d14dab1e98887ae88e28737453db0afd42a85068d970c825bd0a39c432424b.jpg)

## Ingredients

- Sponge fingers — to taste
- 300 g [Cream cheese](https://fridge.menu/en/i/cream-cheese)
- 500 ml [Double cream](https://fridge.menu/en/i/cream)
- 90 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 15 g [Gelatine](https://fridge.menu/en/i/gelatin)
- 75 ml [Water](https://fridge.menu/en/i/water)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest) — from one lemon
- 30 g [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 45 g [Lemon flesh](https://fridge.menu/en/i/lemon) — peeled
- 50 g [Honey](https://fridge.menu/en/i/honey)
- 50 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 130 g [Caster sugar](https://fridge.menu/en/i/sugar)

## Steps

1. Soak the gelatine in cold water (75 ml) for about 10 minutes until softened. (10 min)
2. In a saucepan combine the cream cheese with the sugar (90 g). Place over low heat and, stirring with a whisk, melt and soften the mixture to a smooth creamy consistency, adding the grated lemon zest.
3. Remove from the heat, add the softened gelatine and mix well until fully dissolved.
4. In a blender combine the sugar (130 g), lemon zest (30 g), peeled lemon flesh, honey and icing sugar. Blend a few times until smooth and fairly runny.
5. Put the lemon paste in the fridge for at least 30 minutes. (30 min)
6. In a separate large bowl, whip the cream with an electric mixer, then fold in the chilled cream cheese mixture gently with a spatula.
7. With a knife, trim about 1–2 cm from one edge of the sponge fingers so all pieces are the same height.
8. On a serving plate, place a 22 cm springform ring and arrange the sponge fingers around the inside edge.
9. Pour half the cream into the centre, then spoon some of the lemon paste over the top.
10. Cover with the remaining cream, smoothing the surface well with a spatula.
11. Pour over the lemon paste and spread it evenly across the surface.
12. Chill in the fridge for about 3–4 hours until well set. (240 min)
13. Remove the ring and decorate with a ribbon and a few lemon slices.

Published 2026-10-09

https://fridge.menu/en/r/lemon-charlotte-cake-6h0vodxl

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