Ingredients
Crust:
2 cups Graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
Lemon Layer:
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1 tbsp lemon zest
1 cup heavy whipping cream (or 8 oz softened cream cheese for a denser cheesecake texture)
Topping:
1.5 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Extra lemon zest for garnish
Instructions
1. Prepare Crust: Mix Graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of an 8×8 or 9×9-inch baking dish. Freeze for 15 minutes to set.
2. Make Filling: In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and slightly thickened. Whisk heavy cream until stiff peaks form, then gently fold into the lemon mixture.
3. Assemble Base: Pour the lemon filling over the chilled crust and smooth the top.
4. Whip Topping: Beat heavy cream, powdered sugar, and vanilla until soft-to-medium peaks form. Spread evenly over the lemon layer.
5. Chill & Serve: Refrigerate for at least 4 to 6 hours (or freeze for 2 hours for cleaner square slices). Garnish with fresh lemon zest before slicing.