Recipes For Gluten Free Desserts: Zesty Lemon Crunch
This is one of our absolute favourite recipes for gluten free desserts here at Horsham Gingerbread Bakehouse! It’s a delicious pudding that’s like a cheesecake without the cheese. It has with a softer, creamier topping than a traditional cheesecake. And the secret to making it gluten free? Using Horsham Gingerbread biscuits for the base! Find out how to make this delicious treat that the whole family will love in this post.
Our Recipes For Gluten Free Desserts Ingredients
For the Base
1 x 175g packet of Sweet Sussex Thins (or Sussex Gingerbread Thins, or Sussex Lemon Puddle Thins)
50 -100g butter (salted or unsalted)
For the Lemon Topping
300ml Double or Whipping Cream
1 x can condensed milk (397g)
4 x lemons
Finishing Touches (if you want to)
Strawberries or Grated Dark Chocolate. These really add the finishing touches and make it one of the standout recipes for gluten free desserts!
Method: How To Make Zesty Lemon Crunch
Firstly, crush the gluten free biscuits and mix them with melted butter. For a crumbly biscuit base, use 50g butter. Or, if you would prefer a more solid base (bear in mind that it could be a bit challenging when eating!), you can use more butter.
2. Next, take a greased dish, about 8 to 9 inches in diameter, and line the dish with the biscuit mixture. You could use a loose bottomed cake tin if you prefer. Then, chill this base in the fridge until cool.
3. Meanwhile, remove the zest from your lemons and chop it up finely, which is a quicker and easier method for getting the perfect lemon zest. Or, you can grate off the zest (if you like hard work!).
4. Cut the lemons in half and juice them. Strain the juice to remove the pips and pulp.
5. Next, take a large bowl and whip the cream until firm peaks form.
6. Now, fold the condensed milk and lemon zest into the whipped cream mixture.
7. Slowly add the lemon juice to this mixture. Make sure to mix it in carefully. The mixture will then begin to firm up a little.
8. Pour the lemon mixture onto the chilled biscuit base and return this to fridge.
9. Finally, ensure that the gluten free dessert recipe is thoroughly chilled. This will usually take a couple of hours. Then, either serve it up or decorate with strawberries or grated chocolate. Another option is to layer sliced strawberries between the base and the lemon topping for an extra fruity hint.
When it comes to recipes for gluten free desserts, this pudding is not as firm as a traditional cheesecake. It has more of a slightly sloppy, tiramisu type of texture. So, bear in mind that servings will not be perfect looking slices, but they will taste delicious! You can make this recipe your own by switching up the toppings decoration. For example, you could use raspberries, blueberries, white chocolate, or really anything that takes your fancy.
To discover our full range of delicious biscuits, inspired by historical recipes, please visit our shop page, or learn more about Horsham Gingerbread Bakehouse by clicking here.