For the crust:
2 cups crushed graham crackers (or digestive biscuits)
½ cup melted butter
2 tablespoons sugar
For the filling:
1 can (400g) sweetened condensed milk
½ cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream (cold)
Optional toppings:
Whipped cream
Lemon slices or zest
Crushed cookies
Fresh berries
👨🍳 Instructions
Step 1: Prepare the crust
Mix crushed crackers, melted butter, and sugar.
Press the mixture firmly into a dish (8×8 inch or similar).
Chill in the fridge for 20–30 minutes to set.
Step 2: Make the filling
In a bowl, whisk together condensed milk, lemon juice, zest, and vanilla.
In another bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the lemon mixture.
Step 3: Assemble
Pour the lemon filling over the chilled crust.
Smooth the top evenly.
Step 4: Chill
Refrigerate for at least 4–6 hours, preferably overnight.
Step 5: Serve
Slice, garnish with whipped cream or lemon zest, and enjoy cold.
🍳 Methods & Tips
Key Techniques:
Folding, not mixing: Keeps the filling airy and light
Chilling time is crucial: This dessert sets without baking
Fresh lemon juice only: Bottled juice reduces flavor quality
Pro Tips:
Add a pinch of salt to the crust for balance
For a firmer texture, freeze for 1–2 hours before serving
Use a glass dish for easy slicing and presentation
📜 History
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