Lemon Cream Dessert
No bake lemon cream dessert with a buttery graham crust and fluffy citrus filling
PRINT PINServings 8
INGREDIENTS
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted
- pinch of salt.
Lemon Cream Filling
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- pinch of salt
- 1 cup heavy cream cold.
Optional Topping
- whipped cream
- lemon zest
- lemon slices
- fresh berries.
INSTRUCTIONS
Crust
- mix graham cracker crumbs sugar salt and melted butter until evenly moistened
- press firmly into an 8 inch square dish or 9 inch pie dish
- chill in the refrigerator while making the filling.
Lemon Cream Filling
- whip heavy cream to medium stiff peaks and refrigerate
- beat cream cheese until smooth
- beat in sweetened condensed milk until glossy
- mix in lemon juice lemon zest vanilla and salt until thickened
- fold in whipped cream until fully combined.
Assemble And Chill
- spread filling evenly over chilled crust
- cover and refrigerate until set at least 4 hours or overnight
- slice and serve cold with optional topping.
Notes
1. For a lighter shortcut replace whipped heavy cream with 8 oz whipped topping. For extra tang add more lemon zest or an additional 1 to 2 tbsp lemon juice to taste. For clean slices chill overnight and wipe the knife between cuts
Nutrition
Calories: 380kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g