Ingredients
- Fresh lemons (for juice and zest)
- Sugar (granulated and powdered)
- Eggs
- Butter
- Heavy cream
- Cream cheese
- Graham cracker crumbs or digestive biscuits
- Cornstarch
- Vanilla extract
- Optional: berries, mint leaves, or whipped cream for garnish
Instructions
- Begin by squeezing fresh lemons to obtain about half a cup of lemon juice. Mix with lemon zest, sugar, eggs, and a splash of vanilla extract. Cook the mixture on low heat until thickened, stirring constantly to create a luscious lemon filling.
- For the lemon cheesecake, combine crushed graham crackers with melted butter to form the crust. Beat cream cheese and powdered sugar until smooth. Gradually add lemon juice and zest to incorporate flavor. Pour over the crust and refrigerate until set.
- To assemble lemon parfaits, layer lemon curd with whipped cream and crushed cookies in glasses. Garnish with lemon slices or mint.
- For lemon bars, spread a buttery shortbread crust in a baking dish. Pour lemon custard filling over it and bake until golden. Cool and cut into squares for serving.
Notes
- Store lemon desserts in an airtight container in the refrigerator.
- Cheesecakes and mousse last 3-4 days, lemon bars up to a week.
- Serve chilled or slightly warmed depending on the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-bake, No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice or 1 cup
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg