Ingredients
Equipment
Method
Step-by-Step Instructions
Step 1: Prep Your Dish
- Line an 8×8″ or 9×9″ dish with parchment paper (optional for easier slicing). Make sure your whipped topping is thawed and lemon curd is at room temp for easier spreading.
Step 2: Build the First Layer
- Place a single layer of graham crackers on the bottom of the dish. Break crackers as needed to fit.
Step 3: Add Lemon Curd
- Spread about 1/3 of the lemon curd over the graham crackers using a spatula. Smooth it out evenly.
Step 4: Add Whipped Cream
- Dollop and spread about 1/3 of the whipped topping over the lemon curd. Don’t worry about perfection—just aim for even layers.
Step 5: Repeat the Layers
- Continue layering: graham crackers → lemon curd → whipped cream. You’ll end with whipped cream on top.
Step 6: Chill to Set
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This gives the graham crackers time to soften into a cake-like texture.
Step 7: Garnish & Serve
- Before serving, top with a few lemon zest curls, a swirl of lemon curd, or thin lemon slices. Cut into squares and serve cold.
Nutrition
Notes
Pro Tips for Perfect Results
- Use lemon curd at room temp so it spreads easily and doesn’t tear the whipped cream.
- Don’t skip the chill time! The graham crackers need time to soften and meld with the creamy layers.
- For extra lemon flavor, fold lemon zest or a teaspoon of lemon extract into the whipped cream.
- Homemade whipped cream? Beat 1 cup cold heavy cream with 2 tbsp powdered sugar until soft peaks form.
- Graham cracker alternatives: Try vanilla wafers, digestive biscuits, or shortbread cookies for variation.
