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Lemon Pashka

This recipe offers a lighter and fresher take on the classic pashka. Lemon zest and juice add a pleasant tang and a touch of springtime brightness to the traditional dessert. It's perfect for the Easter table or simply as a special treat. If desired, you can substitute the lemon with lime or orange—the result is always a mild, light, and refreshingly summery dessert.

Ingredients (6 servings)

  • 250 g curd cheese
  • 2 egg yolks
  • 1.5 dl powdered sugar
  • 2 tsp vanilla sugar
  • 3 tbsp lemon juice
  • 2 tsp grated lemon zest
  • 1 tbsp candied orange peel
  • 1 tbsp candied fruit
  • 1 tbsp raisins (optional)
  • 2 dl whipping cream

For decoration:

  • Candied orange peel
  • Easter treats

Instructions:

  1. Mix the egg yolks and powdered sugar with the curd cheese. Flavor with vanilla sugar, lemon juice, and grated lemon zest. Chop the orange peel and candied fruit finely and add to the mixture (along with the raisins, if using).
  2. Whip the cream and fold it into the curd mixture. Line a small pashka mold or sieve with cheesecloth, or use two small coffee filter funnels lined with filter paper. Pour the mixture into the mold, cover, and let it drain over a pot until the next day. Unmold the pashka onto a serving dish and decorate.