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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
no bake lemon eclair cake
- Total Time: 52 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This no-bake lemon eclair cake features a graham cracker crust, creamy lemon curd, airy whipped cream, and a crunchy pistachio-cardamom crumble. It’s an elegant and easy dessert perfect for any occasion.
Ingredients
- 200g (7oz) Graham Crackers, Finely Crushed: for the base
- 80g (1/3 cup) Unsalted Butter, Melted: to bind the crust
- 120ml (½ cup) Fresh Lemon Juice: for the lemon curd
- 2 tablespoons Lemon Zest (about 2 lemons): for intense lemon flavor
- 150g (¾ cup) Granulated Sugar: to sweeten the curd
- 3 Large Eggs: to bind and enrich the curd
- 60g (4 tablespoons) Unsalted Butter, Cubed: for a smooth curd
- 250ml (1 cup) Heavy Whipping Cream: for light and airy layers
- 30g (2 tablespoons) Powdered Sugar: to sweeten the whipped cream
- 1 teaspoon Alcohol-Free Vanilla Extract: to enhance the whipped cream
- 100g (3½oz) Pistachios, Roughly Chopped: for a crunchy crumble
- 30g (¼ cup) Almond Flour: for crumble texture
- 30g (¼ cup) Unsweetened Shredded Coconut: for crumble texture
- 30g (2 tablespoons) Unsalted Butter, Cold and Diced: for a crumbly crumble
- 30g (2 tablespoons) Light Brown Sugar: for crumble moisture
- ½ teaspoon Ground Cardamom: for warm spice
- 1 tablespoon Pistachio Shards, Toasted: for garnish
- 1 teaspoon Candied Lemon Zest: for garnish
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Make the Crust: Press crushed graham crackers and melted butter into a pan and bake until golden.
- Prepare Lemon Curd: Cook lemon juice, zest, sugar, and eggs until thickened, then whisk in butter and chill.
- Whip the Cream: Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Bake the Crumble: Combine pistachios, almond flour, coconut, butter, brown sugar, and cardamom; bake until golden.
- Layer the Cake: Layer lemon curd, whipped cream, and crumble in a springform pan.
- Chill and Set: Refrigerate for at least 4 hours to allow flavors to meld.
- Garnish and Serve: Garnish with pistachio shards and candied lemon zest before serving.
Notes
For a smoother curd, strain it through a fine-mesh sieve after cooking. Chilling the bowl and whisk before whipping the cream helps it hold its shape.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 cake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg