Description
A cool, creamy dessert with layers of lemon, sweet cream, and crunchy cookies, perfect for warm weather.
Ingredients
Scale
- 250 g graham crackers (about 18–22 full sheets)
- 200 g cream cheese, room temperature
- 480 ml heavy cream
- 60 g powdered sugar, sifted
- 240 g lemon curd, store-bought or homemade
- Zest from 2 lemons (about 2 tsp)
- 1 tsp pure vanilla extract
- A pinch of salt
Instructions
- In a bowl, beat cream cheese with powdered sugar and vanilla until smooth. Stir in lemon curd and lemon zest until combined.
- Whip the heavy cream to medium peaks in a separate bowl and fold it into the cream cheese mixture gently.
- Line a loaf pan with plastic wrap, spread a thin layer of filling at the bottom, and arrange graham crackers over it.
- Add layers of filling and crackers until the top is reached, finishing with a generous layer of filling.
- Cover the pan with plastic wrap and chill for at least 8 hours or overnight.
- To serve, unmold the cake, slice, and enjoy chilled.
Notes
For best results, chill the cake overnight. Can be made 48 hours ahead of time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 33g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg