Lemon bisque is cool, tart, and creamy, making it a unique and delightful dessert option. It’s easy to prepare, uses simple ingredients, and feels both luxurious and refreshing. Its smooth consistency and tangy lemon taste offer a perfect palate cleanser or summer treat that feels both fancy and nostalgic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh lemon juice
Lemon zest
Granulated sugar
Egg yolks
Cornstarch
Whole milk
Heavy cream
Vanilla extract
Pinch of salt
Optional garnish: whipped cream, lemon slices, fresh mint
Directions
In a saucepan, whisk together sugar, cornstarch, and salt.
Slowly add milk, stirring until smooth. Add lemon zest.
Cook over medium heat, stirring constantly, until the mixture thickens slightly.
In a separate bowl, beat egg yolks. Temper them by slowly adding a small amount of the hot milk mixture while whisking.
Return the tempered yolks to the pan and continue cooking until thickened, about 2–3 more minutes. Do not boil.
Remove from heat and stir in lemon juice and vanilla extract.
Let cool slightly, then transfer to a blender for an extra smooth texture (optional).
Chill for at least 2 hours, until very cold.
Gently fold in heavy cream before serving, or top each serving with a spoonful of lightly whipped cream.
Servings and timing
This recipe makes 4 to 6 servings. Prep time: 10 minutes Cook time: 10 minutes Chill time: 2 hours Total time: 2 hours 20 minutes
Variations
Lemon-Orange Bisque: Replace half the lemon juice with fresh orange juice for a citrus blend.
Frozen Lemon Bisque: Freeze in small cups for a semifreddo-style dessert.
Ginger-Lemon Bisque: Add a pinch of ground ginger or fresh grated ginger to the milk for a warm spice note.
Low-Sugar Version: Use less sugar or a sugar substitute to lighten it up.
Yogurt Swirl: Add a spoonful of Greek yogurt to each serving for extra tang.
Storage/Reheating
Storage: Keep lemon bisque in an airtight container in the refrigerator for up to 3 days.
Reheating: Not applicable. This dessert is served cold.
Freezing: Not recommended unless intentionally frozen as a semifreddo or sorbet-style dessert.
FAQs
What is lemon bisque?
Lemon bisque is a cold, creamy dessert soup made with lemon juice, milk, and eggs—similar in texture to a pudding or custard, but thinner and served chilled.
Is it the same as lemon pudding?
No, lemon bisque is thinner and served cold like a soup, while lemon pudding is thicker and spooned like a custard.
Can I use bottled lemon juice?
Fresh lemon juice is best for bright, vibrant flavor, but bottled can be used in a pinch.
Do I need to blend it?
Blending is optional, but it helps achieve a silky-smooth consistency.
Can I make it ahead of time?
Yes, and it actually tastes better when chilled for several hours or overnight.
Is it served as a dessert or appetizer?
It’s typically served as a dessert, especially in warmer months.
Can I add fruit to it?
Yes, fresh berries or a few spoonfuls of fruit compote make great toppings.
Can I make it dairy-free?
Yes—use plant-based milk and cream, and ensure the thickener (like cornstarch) is compatible.
How do I serve lemon bisque?
Serve in small bowls or glasses, garnished with lemon zest, mint, or whipped cream.
Can I use egg substitutes?
You can use pasteurized egg products or egg replacers, but texture may vary.
Conclusion
Lemon bisque is a creamy, elegant, and citrusy dessert that’s both simple to make and beautiful to serve. With its silky texture and refreshing tartness, it’s a standout dish for spring and summer occasions. Whether you enjoy it solo or dressed up with fruit and cream, this chilled treat is sure to become a favorite.
Lemon bisque is a creamy, chilled dessert soup with a smooth, silky texture and bright citrus flavor. Light and elegant, it’s the perfect warm-weather dessert or brunch addition.
Ingredients
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2/3 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Optional garnish: whipped cream, lemon slices, fresh mint
Instructions
In a saucepan, whisk together sugar, cornstarch, and a pinch of salt.
Slowly add milk while whisking until smooth, then stir in lemon zest.
Cook over medium heat, stirring constantly, until mixture thickens slightly.
In a separate bowl, beat egg yolks. Temper by slowly whisking in a bit of the hot milk mixture.
Return tempered yolks to the pan. Cook 2–3 more minutes, stirring, until thickened. Do not boil.
Remove from heat. Stir in lemon juice and vanilla extract.
Let cool slightly, then transfer to a blender for a smoother texture (optional).
Chill in the refrigerator for at least 2 hours, until very cold.
Before serving, gently fold in heavy cream or top with a dollop of whipped cream.
Garnish with lemon slices, mint, or zest if desired. Serve chilled.
Notes
Use fresh lemon juice for the brightest flavor.Tempering egg yolks prevents curdling—don’t skip this step.Blending is optional but improves texture.Chill thoroughly before serving for best flavor and consistency.Top with fresh fruit or Greek yogurt for extra contrast.
