Description

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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1/6 of recipe
Calories: 210
Sugar: 20g
Sodium: 55mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 5g
Cholesterol: 110mg