Paul Hollywood’s Lemon Dessert Recipe

If you love desserts that brighten your day with a burst of citrus and creamy texture, then Paul Hollywood’s Lemon Dessert is exactly the treat you’ve been waiting for. This delightful creation captures the perfect balance of zesty lemon curd, buttery biscuit base, and cloud-like whipped cream, resulting in a refreshing yet indulgent experience. Whether you’re looking for a quick dessert for guests or a sweet ending to your weeknight dinner, this recipe brings award-winning flair right into your kitchen with every luscious bite of Paul Hollywood’s Lemon Dessert.

Ingredients You’ll Need

The magic of Paul Hollywood’s Lemon Dessert lies in its simplicity—the humble ingredients unite to create layers of flavor and texture that truly shine. Each component contributes its unique character, from the tangy lemons that provide fresh vibrancy to the crunchy biscuit base that offers a satisfying contrast to the silky cream.

• 2 lemons (zest and juice): Fresh lemons provide the essential tangy flavor and aromatic zest that make this dessert pop.
• ½ cup sugar: Just the right sweetness to balance the tartness of the lemon without overpowering it.
• 3 egg yolks: These add richness and help create a smooth, velvety lemon curd.
• ¼ cup unsalted butter: Blended into the lemon curd, this butter lends a luxurious silky texture.
• 1 cup crushed digestive biscuits: The crumbly base adds a buttery crunch that perfectly complements the tangy curd.
• ¼ cup melted butter (for base): This binds the biscuit crumbs into a firm and flavorful foundation.
• ¾ cup heavy cream: Whipped to soft peaks, it lightens the dessert and rounds out the lemon’s sharpness.
• 2 tbsp powdered sugar: Sweetens the whipped cream delicately for a smooth finish.

How to Make Paul Hollywood’s Lemon Dessert

Step 1: Prepare the Lemon Curd

Start by whisking the egg yolks, sugar, freshly squeezed lemon juice, and lemon zest together in a saucepan set on low heat. Stir continuously — this step is crucial to avoid scrambling the eggs and to ensure the mixture thickens perfectly into a luscious lemon curd. Once thickened, remove from the heat and stir in the unsalted butter until the curd is smooth and glossy. Allow it to cool while you prepare the base.

Step 2: Make the Biscuit Base

Crush the digestive biscuits into fine crumbs and combine them with the melted butter. Press this mixture firmly into the base of serving glasses or a small dish to form a stable crust. It helps to chill this base in the fridge for about 10 minutes so it sets well and provides a crunchy counterpoint to the soft layers above.

Step 3: Whip the Cream

Using cold heavy cream, whip it together with the powdered sugar until it reaches soft peaks — this means it should be fluffy and light but still hold its shape. This whipped cream is what will give Paul Hollywood’s Lemon Dessert its dreamy, airy finish.

Step 4: Assemble the Dessert

Layer your chilled biscuit base with a generous spoonful of the cooled lemon curd, then top it off with the whipped cream. For the best texture and flavor, let the whole dessert chill in the fridge for at least an hour before serving. This resting time lets the layers meld beautifully, creating a harmonious taste sensation.

How to Serve Paul Hollywood’s Lemon Dessert

Garnishes

Simple garnishes can elevate the look and flavor of this dessert. A sprinkle of finely grated lemon zest on the whipped cream adds vibrant color and an extra zing of citrus aroma. Alternatively, a few fresh mint leaves or thin lemon slices make for a pretty and refreshing touch.

Side Dishes

While Paul Hollywood’s Lemon Dessert can stand confidently on its own, pairing it with fresh berries like raspberries or blueberries adds a lovely sweet-tart contrast. A small scoop of vanilla ice cream or a dollop of Greek yogurt on the side complements the creaminess beautifully too.

Creative Ways to Present

This dessert looks stunning when served in individual glass tumblers or small jars, showcasing the bright layers of crumb, curd, and cream. You can also invert the dessert into serving dishes for a more rustic presentation, or pipe the whipped cream for an elegant swirl finish. The versatility of Paul Hollywood’s Lemon Dessert means you can adapt it beautifully for both casual family dinners and dazzling dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them covered in the refrigerator to keep the whipped cream fresh and the biscuit base from softening too much. Consuming within 2 days is ideal to enjoy the dessert at its best texture and flavor.

Freezing

Freezing is not recommended for Paul Hollywood’s Lemon Dessert because the whipped cream and lemon curd can separate or become watery upon thawing. For best results, prepare and enjoy it fresh or chill only.

Reheating

This dessert is meant to be enjoyed chilled, so reheating is not necessary or recommended. Simply take it out of the fridge a few minutes before serving to take the chill off if desired.

FAQs

Can I use regular sugar instead of powdered sugar for the whipped cream?

Powdered sugar is preferred because it dissolves smoothly in cream, ensuring a silky texture. Granulated sugar may leave a grainy feeling, but if you prefer, you can use superfine sugar that dissolves easily.

Is it possible to make this dessert vegan?

To make a vegan version, you could substitute the butter with a plant-based alternative, replace egg yolks with a vegan lemon curd recipe, and use coconut cream or another plant-based cream for whipping. However, the texture and flavor will differ from the classic version.

Can I prepare the lemon curd in advance?

Absolutely. The lemon curd can be made a day ahead and refrigerated. Just ensure it is covered tightly to prevent it from drying out or absorbing other fridge odors.

What type of biscuits work best for the base?

Digestive biscuits are traditional and provide the perfect buttery crunch, but graham crackers or plain shortbread can also work well if you want to experiment with slightly different textures and flavors.

How can I tell when the lemon curd is thick enough?

The curd should coat the back of a spoon and leave a clean line when you run your finger through it. It thickens on gentle heat with constant stirring and starts to have a smooth, custard-like consistency before you remove it from the heat.

Final Thoughts

There is something truly special about Paul Hollywood’s Lemon Dessert that makes it a standout every time—its freshness, creaminess, and perfect balance of textures come together like a memorable hug from an old friend. I can’t wait for you to try this recipe and experience the bright, silky joy it brings. Once you do, it might just become your new favorite dessert to share with loved ones, time and time again.

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