Posted on Wednesday, November 19, 2025 in
Cake Recipes
This dessert hits you with that perfect mix of creamy, citrusy and crunchy that makes everyone stop after the first bite and ask, “Wait… what is this magic?” It starts with a humble bed of crushed biscuits, just enough butter to bring them together, and then comes the real star: a velvety lemon curd made from fresh lemon juice, real butter and eggs cooked slow until it turns silky. On top of that, a generous blanket of softly sweetened whipped cream that pulls everything together like a warm hug. Layer it, chill it, and when you spoon into it… wow. The zing of the lemon, the cool creaminess, that soft crumb underneath—it’s the kind of dessert that feels nostalgic and homemade, yet bright and fresh at the same time. Perfect for weekends, family dinners, or those moments when you just want something truly comforting and impressive without any fuss.
| Preparation time | 30 min |
| Cooking Time | n/a |
| Ready In | 3 h 30 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Nutrition Facts (Per Serving)
| Calories | 683 |
| Fat | 6g |
| Carbs | 76g |
| Protein | 41g |
Ingredients
Base:1 package Maria cookies (or any plain tea biscuits) about 200 g / 7 oz4 tablespoons melted butter (approx. 56 g / 2 oz)Lemon Curd:250 ml lemon juice (about 1 cup)250 g sugar (1¼ cups granulated sugar)50 g butter (3½ tablespoons)3 eggsWhipped Cream Layer:300 ml heavy cream (1¼ cups)4 tablespoons sugar (approx. 50 g / ¼ cup)
Get Portuguese ingredients 
Preparation
Base:
- Crush the cookies into a fine crumb.
- Add the melted butter and mix well.
- Press the mixture into the bottom of a dish or pie plate and set aside.
Lemon Curd:
- In a small pot, combine the lemon juice, sugar, and butter.
- Heat until it comes to a boil and reaches a light syrup stage.
- In another bowl, beat the eggs.
- Slowly pour the hot mixture into the eggs in a thin stream, whisking constantly.
- Return everything to the pot and cook over low heat until it thickens (do not let it boil).
- Remove from heat and let it cool completely.
Whipped Cream:
- Whip the very cold cream with the sugar until firm peaks form.
- Assembly:
- Spread a layer of whipped cream over the cookie base.
- Pour the lemon curd on top.
- Cover with the remaining whipped cream.
- Refrigerate until well chilled.
- Before serving, sprinkle with crushed cookies.
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