Ingredients
Scale
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 cup lemon curd (store-bought or homemade)
- 8 oz cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 package (about 14 oz) graham crackers (or vanilla wafers)
- Zest of 1 lemon (for garnish)
- Fresh lemon slices (for garnish, optional)
Instructions
Step 1: Prepare the Filling
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine the softened cream cheese, powdered sugar, lemon curd, and vanilla extract. Beat until smooth and well combined.
- Gently fold the whipped cream into the lemon mixture until fully combined and fluffy.
Step 2: Assemble the Cake
- In a 9×13-inch baking dish, arrange a layer of graham crackers or vanilla wafers on the bottom.
- Spread half of the lemon filling over the layer of cookies.
- Add another layer of graham crackers, followed by the remaining lemon filling. Top with a final layer of graham crackers.
Step 3: Chill
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the cookies to soften and the flavors to meld.
Step 4: Serve
- Before serving, garnish with lemon zest and fresh lemon slices if desired.
- Cut into squares and serve chilled. Enjoy this refreshing dessert.