If you are looking for a dessert that feels like eating a lemon-scented cloud, this is it.

Welcome back to The Bon Menu. Today, we are making Lemon Bavarois, a classic French dessert that sits somewhere between a mousse and a pudding. Unlike a dense cheesecake, this cake is incredibly light, airy, and bursting with fresh citrus aroma.

The best part? You need absolutely zero baking skills and no oven. With just a pot and a few simple ingredients, you can create this high-end patisserie-style dessert right in your kitchen.

Why You Will Love This Recipe

Texture Like Air: It melts in your mouth instantly. It’s not heavy or cloying, making it the perfect palate cleanser after a heavy meal.
Refreshing Flavor: We use both lemon zest and lemon juice to get a bright, zesty flavor that isn’t too sour or too sweet.
Foolproof Method: This recipe uses the “Anglaise” method (cooked custard), which guarantees a smooth, rich texture without any raw eggs.

Ingredients Note

Lemon Zest: This is where 80% of the lemon flavor comes from. When zesting, be careful to grate only the yellow skin and avoid the white pith, which can make your cake bitter.
Heavy Cream: Use cold heavy whipping cream (at least 35% fat). We will whip it to a “yogurt-like” consistency (soft peaks) to keep the cake airy.
Gelatin: This is the setting agent. Whether you use sheets or powder, make sure to soak (bloom) it in cold water before adding it to the hot mixture.
Egg Yolks: These create the rich, creamy custard base known as Crème Anglaise. Save the whites for an omelet or meringue!

Step-by-Step Instructions

Step 1: Infuse the Milk Add the lemon zest to the milk in a saucepan. Bring it to a gentle boil, then immediately turn off the heat. Cover the pot with plastic wrap or a lid and let it sit for 20 minutes. This step infuses the milk with the essential oils from the lemon zest.

Step 2: Prepare the Yolk Mixture While the milk is infusing, whisk the egg yolks and sugar in a bowl until the mixture turns pale yellow and slightly thick. Reheat the milk until it’s hot again. Slowly pour the hot milk into the egg yolk mixture while whisking constantly (this prevents the eggs from cooking into lumps).

Step 3: Cook the Custard (Crème Anglaise) Pour everything back into the saucepan. Cook over low heat, stirring constantly with a spatula. The mixture is ready when it thickens slightly and coats the back of the spoon (nappe consistency). Remove from heat immediately.

Step 4: Add Gelatin & Flavor While the custard is still hot (about 55°C), add the soaked gelatin and stir until fully dissolved. Then, pour in the lemon juice. Important: Strain the mixture through a fine sieve to remove the lemon zest and any egg lumps. Let it cool down to room temperature.

Step 5: Whip the Cream In a separate cold bowl, whip the heavy cream until it reaches soft peaks (it should look like thick yogurt, not stiff frosting). Tip: If it’s a hot day, place your bowl over a jagged ice bath to whip it faster.

Step 6: Fold and Assemble Gently fold the whipped cream into the cooled lemon custard mixture until well combined and uniform in color. Pour the batter into a 6-inch mold lined with parchment paper. Tap gently to remove air bubbles.

Step 7: Chill and Serve Refrigerate for at least 4 hours (or overnight) until the cake sets completely. To serve, unmold carefully and decorate with fresh lime slices and some grated lime zest on top.

Chef’s Tips for Success

Watch the Heat: When cooking the custard (Step 3), keep the flame very low. If it boils, the eggs will scramble. If you see lumps, strain it immediately.
Cooling is Key: Make sure the lemon custard has cooled down (but hasn’t set yet) before adding the whipped cream. If the custard is too hot, it will melt the cream and ruin the airy texture.
Easy Unmolding: If using a metal ring mold, wrap a warm towel around the outside for 10 seconds to help the cake slide out smoothly.