Description
A delicious and easy lemon dessert recipe that is gelatin-free, featuring a graham cracker crust, a tangy lemon curd layer, and a creamy cream cheese topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
Instructions
- Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press the mixture into the bottom of a greased 9×13 inch pan.
- Bake at 325°F (163°C) for 10 minutes, then allow to cool slightly.
- In a saucepan over medium heat, whisk together lemon juice, lemon zest, 1 cup sugar, and eggs.
- Add cubed butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Strain through a fine mesh to remove any zest pieces, then let cool to room temperature.
- Spoon the cooled lemon curd over the prepared crust, spreading evenly.
- Beat the cream cheese with 1 cup sugar and vanilla extract until smooth.
- Add eggs one at a time, beating just until blended after each addition.
- Stir in sour cream.
Notes
- Ensure the cream cheese is softened for easier mixing.
- For a stronger lemon flavor, add more lemon zest.
- This dessert can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Lemon Dessert Recipe, Gelatin-Free Lemon Cream Dessert, Easy Lemon Dessert