I absolutely love making this Lemon Bavarese because it’s so refreshing, creamy, and perfectly balanced with tangy lemon. It’s the kind of dessert that’s easy to whip up yet feels so luxurious. If you love lemon-flavored treats, this is a must-try!
Why You‘ll Love This Recipe
I’m always looking for ways to make desserts that are both indulgent and light at the same time, and this Lemon Bavarese hits that sweet spot. With a silky smooth texture and the perfect amount of citrus zing, it’s a delightful treat to enjoy after any meal. The combination of creamy milk, tangy lemon, and just the right amount of sweetness makes this dessert incredibly refreshing. Plus, it’s super easy to make without the need for any fancy equipment or hard-to-find ingredients!
Ingredients:
Main Ingredients and Seasonings:
- 2 lemons (fresh, with smooth skin and a strong fragrance, for zesting, slicing, and juicing)
- 250g milk (use pure milk or low-fat milk depending on preference)
- 5 egg yolks (room temperature for better whipping and smoother mixing)
- 30g zero-calorie sugar (adjust according to your sweetness preference; regular sugar can also be used in the same quantity)
- 15g gelatin sheets (soaked in cold water to soften, helping the dessert set properly)
- 150g yogurt (preferably thick, plain yogurt for a smooth, creamy texture)
- Lemon juice (about 15-20ml, to adjust the tartness and sweetness of the dessert)
Instructions:
Step 1: Make the Lemon Milk
Wash the lemons thoroughly, then zest them using a grater, taking only the yellow part. Avoid zesting the white, as it is bitter.
In a small saucepan, add the lemon zest and pour in 250g of milk. Heat over medium-high heat, watching carefully to avoid the milk spilling over when it boils. 
Once the milk reaches a boil, turn off the heat and cover the saucepan. Let it steep for 10 minutes to infuse the lemon flavor into the milk.
Use a fine mesh strainer to strain the milk into a bowl, removing the zest. Allow the milk to cool to room temperature.
Step 2: Whip the Egg Yolks
In a clean, large bowl, whisk together the 5 egg yolks and 30g of zero-calorie sugar.
Use an electric mixer to whip the mixture on medium speed for 3-5 minutes until it becomes thick and smooth. When you lift the whisk, the mixture should fall in a slow, steady stream.
Step 3: Combine the Egg-Milk Mixture
Slowly pour the cooled lemon milk into the whipped egg yolks, stirring gently to combine. Be careful not to pour too quickly to avoid the yolks from cooking.
Pour the mixture back into the saucepan and cook on low heat, stirring constantly with a spatula to prevent the egg yolks from curdling.
Heat the mixture until it is warm to the touch (40-50°C), but do not allow it to boil. Turn off the heat and set aside.
Step 4: Add Gelatin and Flavoring
Squeeze the water out of the softened gelatin sheets and add them to the warm egg-milk mixture. Stir until the gelatin dissolves completely.
In a separate container, mix 150g of yogurt with the desired amount of lemon juice. Taste and adjust the lemon juice to your preference.
Add the yogurt mixture to the egg-milk mixture, stirring until fully combined.
Step 5: Set the Bavarese
Pour the mixture into prepared molds.
Gently tap the molds to remove any air bubbles.
Cover the molds with plastic wrap and refrigerate for at least 8 hours or overnight, until the Bavarese has fully set.
Step 6: Unmolding and Serving
After refrigeration, carefully remove the Bavarese from the molds. If using silicone molds, simply push from the bottom to release. If using glass molds, dip the edges in warm water for 10 seconds, then invert to release.
Serve as is or cut the Bavarese into small pieces for a more refined presentation. Garnish with lemon zest or mint leaves for added flair.
Frequently Asked Questions
Can I use gelatin powder instead of sheets?
Yes, you can use gelatin powder in a 1:5 ratio with water. If using powder, dissolve it in cold water before adding it to the warm mixture.
Can I make this dessert ahead of time?
Definitely! Lemon Bavarese is ideal for making ahead, as it needs time to chill and set. It will keep well in the fridge for up to 2-3 days.
Can I use non-dairy alternatives?
Yes, you can substitute the milk with almond milk or coconut milk, and use a dairy-free yogurt for a vegan version. Just be sure to use a gelatin substitute if needed.
Easy Lemon Bavarese Recipe – No-Bake, Refreshing Dessert
Ingredients
- 2 lemons
- 250 g milk
- 5 egg yolks
- 30 g zero-calorie sugar
- 15 g gelatin sheets
- 150 g yogurt
- Lemon juice
Instructions
Step 1: Make the Lemon Milk
- Wash the lemons thoroughly, then zest them using a grater, taking only the yellow part. Avoid zesting the white, as it is bitter.
- In a small saucepan, add the lemon zest and pour in 250g of milk. Heat over medium-high heat, watching carefully to avoid the milk spilling over when it boils.
- Once the milk reaches a boil, turn off the heat and cover the saucepan. Let it steep for 10 minutes to infuse the lemon flavor into the milk.
- Use a fine mesh strainer to strain the milk into a bowl, removing the zest. Allow the milk to cool to room temperature.
Step 2: Whip the Egg Yolks
- In a clean, large bowl, whisk together the 5 egg yolks and 30g of zero-calorie sugar.
- Use an electric mixer to whip the mixture on medium speed for 3-5 minutes until it becomes thick and smooth. When you lift the whisk, the mixture should fall in a slow, steady stream.
Step 3: Combine the Egg-Milk Mixture
- Slowly pour the cooled lemon milk into the whipped egg yolks, stirring gently to combine. Be careful not to pour too quickly to avoid the yolks from cooking.
- Pour the mixture back into the saucepan and cook on low heat, stirring constantly with a spatula to prevent the egg yolks from curdling.
- Heat the mixture until it is warm to the touch (40-50°C), but do not allow it to boil. Turn off the heat and set aside.
Step 4: Add Gelatin and Flavoring
- Squeeze the water out of the softened gelatin sheets and add them to the warm egg-milk mixture. Stir until the gelatin dissolves completely.
- In a separate container, mix 150g of yogurt with the desired amount of lemon juice. Taste and adjust the lemon juice to your preference.
- Add the yogurt mixture to the egg-milk mixture, stirring until fully combined.
Step 5: Set the Bavarese
- Pour the mixture into prepared molds.
- Gently tap the molds to remove any air bubbles.
- Cover the molds with plastic wrap and refrigerate for at least 8 hours or overnight, until the Bavarese has fully set.
Step 6: Unmolding and Serving
- After refrigeration, carefully remove the Bavarese from the molds. If using silicone molds, simply push from the bottom to release. If using glass molds, dip the edges in warm water for 10 seconds, then invert to release.
- Serve as is or cut the Bavarese into small pieces for a more refined presentation. Garnish with lemon zest or mint leaves for added flair.
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