Description
Enjoy a light and refreshing Lemon Cream Dessert with a crunchy graham cracker crust and a creamy lemon filling made from mascarpone and fresh lemon juice. This elegant treat is perfect for any occasion and is easy to prepare, making it a delightful addition to your dessert table.
Ingredients
Scale
- 1/2 cup crushed graham crackers
- 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- Fresh berries (strawberries, blueberries, or raspberries)
- Mint leaves
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated.
- Press the graham cracker mixture firmly into the bottom of a 9-inch pie dish or tart pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- In a large mixing bowl, whip the heavy cream on medium speed until soft peaks form (about 3-5 minutes).
- In another bowl, mix the mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and no streaks remain.
- Spoon the lemon cream filling into the cooled crust, smoothing the top with a spatula.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight.
- Remove from the refrigerator and garnish with fresh berries and mint leaves if desired.
- Slice into wedges and serve. Optionally, drizzle with extra lemon juice or berry sauce for presentation.
Notes
- Use fresh lemons for the best flavor.
- Adjust the powdered sugar to your taste for a sweeter dessert.
- For an extra burst of flavor, consider adding a layer of lemon curd between the crust and cream filling.
- This dessert can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes