Lemon-Charlotte, Royal Dessert

Today we share an easy, water-lined Lemon-Charlotte recipe. All you need for this delicious dessert is a packet of biscuits, condensed milk and lemon. It is ideal for an enjoyable snack or dessert. Lemon-Charlotte is a bit like lemon pie, but in the latter, eggs and sugar are added directly to the biscuits. Keep reading and learn how to prepare this tasty French dessert.

Lemon-Charlotte: This is how you make it

Ingredients

The main ingredients in Lemon Charlotte are two cans of condensed milk (sweetened and unsweetened) and at least two packets of Marie biscuits   – the secret of the dessert lies in the biscuits.

You will need a 360 ml can of unsweetened condensed milk. A can of condensed milk concentrate usually contains 397 g, and 170 g of biscuits are needed.

Of course, we should not forget the essential ingredient of the dessert, lemon. 6-8 lemons (1 kg) is enough for the required amount of juice, which is 16 tablespoons, or about 200 ml.

If you wish, you can also use whipped cream and two teaspoons of ground cinnamon. However, these are optional ingredients that are not needed in the original recipe and will only be included at the serving stage.

Lemon-Charlotte recipe

1. Squeeze the juice from the lemons.
2. Pour the juice into a large glass bowl.
3. Add both unflavoured and sugared condensed milk.
4. Mix these ingredients together. The mixture should be very even, so we recommend using a blender.
5. Then take out the pie pan and place one layer of Marie biscuits in the pan. Biscuits must not overlap.
6. After making the biscuit layer, pour a little of the previously prepared mixture on top of it.
7. On top of this mixture, add another layer of biscuits in the same way as before.
8. Then pour the rest of the mixture over this layer. Because this part of the mixture is at the bottom of the bowl, it is slightly thicker and contains more lemon flavor.

Finally, put the dessert in the frost

You don’t need an oven at all to make this dessert, on the contrary: it’s put in the freezer. Keep it in the frost for at least 30 minutes to allow it to solidify. Some leave the dessert in the fridge all day without using a freezer at all. Either option works, but in the fridge it’s easier for you to observe the withdrawal of the dessert without fear of freezing.

Before serving, you can sprinkle over a little ground cinnamon or grated lemon zest; they give more flavor and at the same time act as decorations. You can also frost the dessert with whipped cream.

Lemon-Charlotte, queen dessert

According to one story, this dessert originated in England during the reign of King George III and was named after the king’s wife, Charlotte von Mecklenburg-Strelitz.

Another story tells that the dessert inventor Marie-Antoine Carême prepared it by editing a recipe for a dessert called Charlotte Russe , and the dessert was named in honor of Tsar Nicholas I’s wife, Princess Charlotte of Prussia.

We may never know which Charlotte this delicious dessert got its name from, but in any case it deserves its royal status in the world of desserts.