• For the Crust: Graham Cracker Crumbs: (1 ½ cups) These form the base of our no-bake crust, providing a slightly sweet and crumbly texture that complements the creamy lemon filling perfectly. Look for finely ground crumbs for the best consistency.
• Unsalted Butter, melted: (6 tablespoons) Melted butter binds the graham cracker crumbs together, creating a sturdy and flavorful crust. Unsalted butter allows us to control the overall saltiness of the dessert.
• Granulated Sugar: (2 tablespoons) A touch of sugar enhances the sweetness of the crust and balances the tartness of the lemon filling.
• For the Lemon Cream Filling: Sweetened Condensed Milk: (1 (14 ounce) can) This is the secret ingredient that gives the filling its rich creaminess and sweetness. It also helps to thicken the filling without the need for cooking.
• Lemon Juice, freshly squeezed: (¾ cup, about 3-4 lemons) Fresh lemon juice is essential for that bright, zesty lemon flavor that is the heart of this dessert. Bottled lemon juice can be used in a pinch, but fresh juice will always provide a superior taste.
• Lemon Zest: (2 tablespoons, from about 2 lemons) Lemon zest adds an extra layer of intense lemon flavor and aroma. Be sure to only zest the yellow part of the lemon, avoiding the bitter white pith underneath.
• Heavy Cream: (1 cup) Whipped heavy cream lightens the filling and adds a luxurious, airy texture. It contrasts beautifully with the dense sweetness of the sweetened condensed milk and the tang of the lemon.
• Vanilla Extract: (1 teaspoon) A touch of vanilla extract enhances the overall flavor profile, adding warmth and depth to the lemon filling.
• Optional Garnish: Whipped Cream: For an extra touch of indulgence and visual appeal.
• Lemon Slices or Zest: To emphasize the lemon flavor and add a pop of color.
• Fresh Berries: Raspberries or blueberries pair wonderfully with lemon and add a fresh, fruity element.
• Graham Cracker Crumbs: A sprinkle of extra crumbs adds texture and ties the garnish back to the crust.
