The Easiest (and Most Delightful) Lemon Charlotte
Ingredients
- For the Lemon Charlotte:
- 1 - 12oz. can evaporated milk
- 1 - 14oz. can sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice (about 4 - 5 green, seedless lemons)
- 1/2 cup whole milk
- 3oz. cream cheese
- 1-.25oz. envelope unflavored gelatin bloomed (hydrated) in 1/4 cup cold water
- 1.5 sleeves Maria cookies 30 - 36 cookies, depending on their size, some brands make them larger than others, plus more for garnish. Eash sleeve is 4.9oz (140 grams).
- For garnish:
- 1 cup heavy whipping cream
- 1 - 2 tbsp powdered sugar
- 1 tsp pure lemon extract (optional)
- zest of one lemon
- 1 unit lemon washed and cut in thin slices
- 5 - 6 units Maria cookies halved
Instructions
- In the blender process the canned milks, the lemon juice, the milk and the cream cheese. Microwave the bloomed unflavored gelatin until melted, for 5 - 10 seconds and slowly add it into the blender while it's running. Blend until smooth.
- At this point you can use either a round springform pan or a square pan. Your choice. If you are planning on unmolding your Charlotte, I suggest you use the springform pan. If using the springform pan, line the bottom with foil. Cover the base of your springform or pan with 12 - 14 Maria coookies. Top with milk/lemon juice mix, then layer with cookies. Do that once more and top the third layer of cookies with the remaining milk mixture. Cover and refrigerate for at least 4 hours or overnight, until firm.
- Unmold your Charlotte running a sharp knife along the inside edge of the springform mold and unlatching the pan. Carefully place it on a cake stand or a large platter.
- Whip the cream with the powdered sugar and lemon extract until soft peaks form. Cover the top of the Charlotte evenly, using an offset spatula. Evenly sprinkle the lemon zest all over the surface and garnish with the lemon slices and halved Maria cookies. Enjoy!
Notes
This dessert is not excessively sweet. However, if you like your desserts sweeter, you can always add 1/2 - 1 cup of granulated sugar to the milk/lemon juice mix and then blend it all until smooth.