Panettone lemon cream is a luscious, no-bake Italian dessert that transforms the classic sweet bread into a silky, citrusy custard. The bright lemon flavor cuts through the richness of the panettone, creating a balanced treat that’s perfect for spring or any celebration. This recipe is simple, uses everyday ingredients, and delivers a dessert that looks and tastes impressive.
Ingredients
- 1 lb (450 g) panettone, cut into 1-inch cubes
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1 tbsp lemon zest (from about 2 lemons)
- 1/2 cup (120 ml) fresh lemon juice (from about 3 lemons)
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup (120 ml) limoncello (optional, for soaking)
- 1/2 cup (50 g) powdered sugar, for dusting
Instructions
- Lightly grease a 9-inch (23-cm) springform pan or a large glass dish. Arrange the panettone cubes evenly in the pan. If using limoncello, drizzle it over the cubes and set aside.
- In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale. Gradually whisk in the milk and heavy cream.
- Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil, about 8–10 minutes. It should coat the back of a spoon.
- Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
- Pour the hot lemon cream over the panettone cubes, pressing gently to ensure all cubes are soaked. Smooth the top with a spatula.
- Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until fully set.
- Before serving, dust generously with powdered sugar. Slice and serve chilled.
Tips
- Substitutions: No limoncello? Use 1/2 cup (120 ml) of fresh orange juice or simply skip it. For a non-alcoholic version, the dessert is still delicious without it.
- Storage: This dessert keeps well in the refrigerator for up to 3 days. Cover tightly with plastic wrap to prevent it from absorbing other odors.
- Common mistake: Don’t overcook the custard or it may curdle. Stir constantly and remove from heat as soon as it thickens. If it does curdle slightly, blend it with an immersion blender before pouring over the panettone.
- Make ahead: This is a great make-ahead dessert—prepare it a day in advance to let the flavors meld and the texture set perfectly.
Serving Suggestions
Serve this panettone lemon cream chilled, straight from the fridge. It’s wonderful on its own, or topped with fresh berries like raspberries or blueberries. A dollop of lightly sweetened whipped cream and a sprig of mint add a lovely finish. For a festive touch, drizzle with a little extra limoncello just before serving.
Variations
- Berry Swirl: Before refrigerating, swirl in 1/2 cup (120 ml) of berry compote for a fruity twist.
- Orange Version: Replace the lemon zest and juice with orange zest and juice for a sweeter, milder citrus flavor.
- Chocolate Panettone: Use chocolate panettone and reduce the sugar to 1/2 cup (100 g) for a rich, mocha-like dessert.
- Individual Servings: Instead of a large pan, layer the panettone and cream in individual glasses or jars for a pretty parfait presentation.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dessert is best served cold, so no reheating is needed. If you prefer it slightly warm, you can microwave individual portions for 15–20 seconds, but the texture is best when chilled.
Frequently Asked Questions
Can I use store-bought panettone? Absolutely. Store-bought panettone works perfectly. Just choose a good quality one without too many candied fruits if you prefer a smoother texture.
Can I make this without eggs? Yes, you can substitute the egg yolks with an additional 1/4 cup (30 g) of cornstarch and 1/4 cup (60 ml) of milk. The texture will be slightly less rich but still creamy.
Why is my custard lumpy? Lumps usually happen if the heat is too high or you stop stirring. Always whisk constantly and keep the heat at medium. If lumps form, strain the custard before pouring it over the panettone.
Can I freeze panettone lemon cream? Freezing is not recommended because the texture becomes watery and the panettone turns mushy. It’s best enjoyed fresh or within 3 days of refrigeration.
Can I use lemon juice from a bottle? Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has a metallic taste and lacks the bright, fresh citrus notes.
How do I know when the custard is done? The custard is done when it thickens enough to coat the back of a spoon and leaves a clear trail when you run your finger through it. It will continue to thicken as it cools.
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