I'm a baker and the no-bake lemon delight is the easiest cake in the world to recreate at home

• A no-bake lemon dessert, ideal for summer, is prepared with simple ingredients like cream cheese and instant pudding.
• The recipe involves creating a vanilla biscuit base and a creamy topping, all refrigerated for several hours.
• This refreshing treat promises a tangy touch perfect for impressing your guests on hot days.

Forget the yogurt or chocolate cake! If you're expecting guests in the coming days, we suggest you showcase citrus fruits instead. In summer, nothing beats a fresh and tangy dessert to end a meal on a high note. This one is enhanced with lemon.

And the advantage of this recipe is that it requires no baking. A significant benefit in hot weather. Simply chill this pastry for several hours while you wait for your guests, and you're all set.

The ingredients

• 225 g de cream cheese
• 2 sachets (96g each) of instant lemon pudding mix
• 720 ml of cold whole milk
• 2 tablespoons of powdered sugar
• 2 teaspoons of finely grated lemon zest (about 1 medium lemon) + a little more for decoration
• 1 box (approximately 310g) of vanilla biscuits
• 1/2 teaspoon of fine salt
• 115g of melted unsalted butter
• 360 ml of cold heavy cream
• 60g of icing sugar
• 2 tablespoons of fresh lemon juice (about 1 medium lemon)
• 1 teaspoon of lemon or vanilla extract

The steps to follow to successfully make this lemon delight recipe.

Line a square baking tin with two sheets of baking paper arranged in a cross shape, so that the paper overhangs by about 5 cm on all sides. This will make unmolding easier.

In a large bowl, combine the two sachets of lemon pudding mix with the cold milk.

Whisk vigorously for about 2 minutes, until slightly thickened. Let stand.

In a small bowl, mix the powdered sugar and lemon zest by rubbing them together with your fingertips.

Pour this flavored sugar into the bowl of a food processor.

Reserve 5 cookies for the final decoration. Add the remaining cookies to the food processor with a pinch of salt. Process until the mixture resembles coarse sand. Stir in the melted butter, then pulse again until the mixture is smooth.

Pour the mixture into the bottom of the mold. Flatten it evenly using the back of a spoon or the bottom of a glass. Place in the refrigerator while preparing the filling.

In the bowl of an electric mixer fitted with the whisk attachment, whip the very cold liquid cream with some of the icing sugar at high speed.

Transfer the whipped cream to another container.

Add the cream cheese. Add the remaining icing sugar, lemon juice, lemon or vanilla extract, and salt. Whisk at medium speed for about 3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula.

Spread this topping over the crust in an even layer.

Spread the lemon pudding evenly over the top. Cover with the remaining whipped cream, creating a final, even layer. Cover and refrigerate for at least 4 hours, ideally overnight.

When ready to serve, roughly crush the reserved biscuits and scatter them over the top of the dessert. Add a little fresh lemon zest. Unmold the dessert by gently lifting it from the edges of the parchment paper.

And it's ready!