Ingredients:

  • 1.5 cups (150g) crushed graham crackers
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/2 cup (120ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1/3 cup (80g) lemon curd
  • 2 cups (480ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • Fresh lemon slices for garnish

Instructions:

  1. Combine crushed graham crackers, melted butter, and sugar in a medium bowl. Press the mixture firmly into the bottom of a parchment lined 9x13 inch pan, packing the edges tight. Note: Use the bottom of a measuring cup to really squash it down.
  2. Beat the softened cream cheese until smooth and fluffy.
  3. Gradually stream in the sweetened condensed milk while mixing on medium speed.
  4. Stir in the lemon juice, zest, and lemon curd until the mixture is velvety and uniform.
  5. Spread a third of the lemon filling over the graham cracker base.
  6. Place a single layer of whole graham cracker sheets on top, trimming them to fit the pan.
  7. Repeat the layering process — filling, crackers, filling — until all components are used, ending with a smooth layer of lemon cream.
  8. Whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Note: Stop as soon as they hold their shape to avoid over beating.
  9. Spread the whipped cream evenly over the final lemon layer.
  10. Refrigerate for a minimum of 12 hours until the crackers feel soft and cake like.