Description

Lemon crepe cake is a light and elegant no-bake dessert made with layers of delicate crepes, tangy lemon curd, and fluffy whipped cream. Topped with a chilled lemon curd layer and fresh lemon zest, this refreshing cake is perfect for springtime celebrations, brunches, or anytime you crave a citrusy treat. This visually stunning and deliciously balanced cake is a showstopper that’s easier to make than it looks. Optimized for SEO with keywords like ‘lemon crepe cake’, ‘no-bake lemon dessert’, and ‘layered crepe cake’.

Ingredients

Lemon Curd:

60 g fresh lemon juice (1/4 cup, 2–3 lemons)

50 g sugar (1/4 cup)

1 egg

1 egg yolk

20 g unsalted butter (4 tsp)

Zest of 2–3 lemons

Crepes:

250 g milk (1 cup)

80 g heavy cream (1/3 cup)

20 g unsalted butter (4 tsp, melted)

25 g sugar (2 tbsp)

50 g cake flour (1/3 cup)

25 g cornstarch (3 tbsp)

3 eggs

1 tbsp vanilla extract

Cream:

500 g heavy cream (2 cups)

50 g sugar (1/4 cup)

Remaining lemon curd

1 tbsp vanilla extract

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Instructions

Make the lemon curd: In a saucepan, combine lemon juice, zest, sugar, 1 egg, and 1 egg yolk. Cook over medium heat, stirring until thickened. Stir in butter until smooth. Spread a thin layer into a 4-inch cake ring lined with plastic wrap and chill. Refrigerate the remaining curd.
Prepare crepe batter: Blend milk, cream, sugar, cake flour, cornstarch, eggs, melted butter, and vanilla until smooth. Sift the mixture once or twice, cover, and refrigerate for 1 hour.
Cook the crepes: Heat a nonstick 8-inch pan, pour in a small amount of batter, and swirl to coat the pan. Cook until bubbles form and edges lift. Cool on a rack and repeat until all batter is used. Trim crepes to 6 inches using a cake ring.
Make the whipped cream: Whip heavy cream with sugar and vanilla until slightly thickened. Add reserved lemon curd and whip to stiff peaks. Transfer to a piping bag and refrigerate.
Assemble the cake: Layer a crepe with whipped cream, repeat until all crepes and cream are used. Chill for 30 minutes.
Finish the cake: Top with the set lemon curd disc. Pipe whipped cream around the edges and garnish with lemon zest.
Serve: Slice using a hot knife for clean edges and serve chilled.

Notes

Make crepes ahead of time and store in the fridge.
Store-bought lemon curd is a great time-saver.
Use a nonstick pan and butter lightly to prevent sticking.
Swap lemon with lime, orange, or passion fruit curd for variety.
Use mascarpone or cream cheese for a richer filling.
Chill for at least 1 hour for best results before serving.
Add fresh berries or candied lemon slices as decoration.

Prep Time: 1 hr
Cook Time: 30 mins
Category: Dessert
Method: No-Bake
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 22g
Sodium: 55mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 160mg