Light, creamy and packed with fresh lemon flavor. It's the perfect easy dessert when you don’t want to turn on the oven. Chill, slice, and enjoy a bright, refreshing treat that’s great for any occasion.
Makes 8-10 servings.
Ingredients:
For the Crust:
- 11/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 3/8 cup butter, melted (6 tbsp)
For the Filling:
- 1 1/4 cups cold whipping cream (35%)
- 2 cups (450 g) cream cheese, softened at room temperature
- 3/4 cup icing sugar
- Zest of 2 lemons
- Juice of 2 lemons (1/3 cup)
- 1 tsp vanilla extract
Instructions:
- In a 9 inch springform pan, add the gram crumbs, sugar and melted butter. Mix until evenly moistened. Press firmly and evenly on the bottom of the pan. Chill in the fridge while you make the filling.
- Beat the cold whipping cream to stiff peaks. Chill this in the fridge as well.
- Beat the cream cheese until smooth and fluffy, ensuring there are no lumps.
- Beat in icing sugar, lemon zest, lemon juice and vanilla extra until creamy and thick.
- Gently fold in the whipped cream in two additions.
- Spread the filling over the gram crust and smooth out the top.
- Refrigerate for 4 to 6 hours or overnight.
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