• 2 unwaxed lemons
  • 1 sachet (3 level teaspoons or 15ml) powdered gelatine
  • 4 large eggs, separated
  • 50g caster sugar
  • 200g Lake District Dairy Co. lemon quark
  • 3 tablespoons (45ml) Limoncello (optional)
  • Extra lemon quark and curls of lemon zest, to decorate (optional)


  1. 1

    Using a fine grater, grate the zest from the lemons into a medium bowl. Squeeze and strain the juice and keep to one side.

  2. 2

    Put the gelatine in a small bowl and mix with the lemon juice. Allow to "sponge" (swell) for 10 minutes.

  3. 3

    Meanwhile, add the yolks and sugar to the lemon zest and whisk until light and pale-lemon coloured.

  4. 4

    Set the bowl of sponged gelatine in a pan of simmering water and leave until melted and clear. Stir into the yolk mixture.

  5. 5

    Beat the quark (with the Limoncello, if using) until smooth. Then fold the egg yolk mixture into it.

  6. 6

    Now whisk the egg whites to soft peaks and gently fold into the mix. Pour into a pretty dish or individual glass bowls. Level the surface and chill overnight or for 3-6 hours.

  7. 7

    Serve decorated with extra lemon quark and curls of lemon zest.

  8. 8

    Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant woman, babies and the elderly.

  9. 9

    *All information included in this recipe has been provided by The Lake District Dairy Co.

Nutritional Details

Each serving provides
  • Energy 477kj 114kcal 6%
  • Fat 3.3g 5%
  • Saturates 1.0g 5%
  • Sugars 10.0g 11%
  • Salt 0.17g 3%

% of the Reference Intakes

Back to top