Ingredients
• The Crust: 2 cups of graham cracker crumbs (or crushed tea biscuits) mixed with 1/2 cup of melted butter.
• The Lemon Filling: 1 block (8 oz) of softened cream cheese, 1 can (14 oz) of sweetened condensed milk, and 1/2 cup of fresh lemon juice.
• The Topping: 1 tub of whipped topping (like Cool Whip) or 2 cups of stiffly whipped cream.
• Garnish: Fresh lemon zest sprinkled on top.
Instructions
1. Prepare the Base: Mix the biscuit crumbs with melted butter and press them firmly into the bottom of a glass baking dish to form the crust.
2. Make the Lemon Layer: In a bowl, beat the softened cream cheese until smooth. Gradually whisk in the condensed milk and lemon juice until the mixture thickens.
3. Layering: Pour the lemon mixture over the crust and spread it evenly.
4. Finish: Spread the whipped topping over the lemon layer.
5. Chill: Refrigerate for at least 4 to 6 hours (or overnight) to let the layers set perfectly.
6. Serve: Top with fresh lemon zest before slicing into squares.
Benefits
• Rich in Vitamin C: The fresh lemon juice provides a natural boost of Vitamin C, which is great for the immune system.
• Energy Source: The combination of dairy and carbohydrates provides a quick energy lift.
• Refreshing: Its cool temperature and citrus flavor make it a perfect dessert to lower body heat on warm days.