Creamy, tangy, refreshing, and easy to make with a buttery crumb crust and luscious lemon filling.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup (115 g) melted butter
- 2 tablespoons sugar
For the lemon filling:
- 225 g (8 oz) cream cheese, softened
- 1 cup (240 ml) sweetened condensed milk
- ½ cup (120 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Extra lemon zest, for garnish
Instructions
- Make the crust: Mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of a 20 × 20 cm (8 × 8-inch) baking dish lined with parchment paper.
- Refrigerate the crust for 15–20 minutes.
- Prepare the filling: Beat the softened cream cheese until smooth and creamy.
- Gradually beat in the sweetened condensed milk, then add the lemon juice, lemon zest, and vanilla. Mix until smooth.
- Pour the lemon mixture over the chilled crust and spread evenly.
- Make the topping: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread the whipped cream evenly over the lemon layer.
- Sprinkle with extra lemon zest.
- Cover and refrigerate for at least 4 hours, preferably overnight, until completely set.
- Cut into squares and serve chilled.
Prep time: 20 minutes
Chill time: 4 hours
Servings: 12–16 squares
💡 Tip: For cleaner slices like the ones in the photo, freeze the dessert for 30–45 minutes before cutting with a sharp knife.
