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Portuguese Lemon Bavarois

"This is a delicious pudding-custard-like dessert from Sintra, Portugal. Fill the center with fresh fruit."
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3 h 10 m servings 261 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
  2. In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed.
  3. In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
  4. Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
  5. Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.

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The flavour of this was nice but it didn't set. After 24 hours it was a thick pouring custard consistancy. Also the texture was a bit grainy when eating (it was smooth to look at). I think it ne...

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