📝 Description
A bright, creamy lemon dessert with three layers: a crunchy biscuit base, smooth lemon custard center, and airy whipped topping. Sweet, tangy, and melt-in-your-mouth good.
⏱ Servings & Timing
Servings: 9–12 squares
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: ~4 hours 20 minutes
🛒 Ingredients
🥄 Crust
- 2 cups graham cracker crumbs (or crushed digestive biscuits)
- ½ cup melted butter
- 2 tbsp sugar
🍋 Lemon Layer
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold milk
☁️ Topping
- 1½ cups whipped topping (Cool Whip) or homemade whipped cream
- Extra lemon zest for garnish
👩🍳 Instructions
1️⃣ Make the Crust
Mix graham crumbs, melted butter, and sugar until combined.
Press firmly into a 9×9-inch dish.
Refrigerate 20 minutes to firm up.
2️⃣ Make Lemon Layer
In a bowl, whisk pudding mix with cold milk until thick (about 2 minutes).
Add condensed milk, lemon juice, and zest.
Mix until smooth and creamy.
Spread evenly over chilled crust.
3️⃣ Add Topping
Spread whipped topping evenly over lemon layer.
Sprinkle with lemon zest.
4️⃣ Chill
Refrigerate for at least 4 hours (overnight is best).
Slice into squares before serving.
🧊 Storage
Keep refrigerated up to 4 days.
🔥 Optional Variations
• Add crushed pineapple for tropical twist
• Use lime instead of lemon
• Add cream cheese to lemon layer for cheesecake vibe
• Add white chocolate shavings on top
