Ingredients
Scale
- Base Layer: 250 g crushed plain biscuits (graham crackers or Marie biscuits)
- 125 g unsalted butter, melted
- Cream Layer: 397 g sweetened condensed milk (1 can)
- 250 g cream cheese, softened
- 1 tsp vanilla extract
- Lemon Topping: ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp white sugar
- 1 tbsp cornstarch
- ½ cup water
- Optional garnish: Thin lemon slices or grated zest
Instructions
- Base Layer: Line an 8×8 square pan with parchment paper. Combine crushed biscuits and melted butter. Press firmly into pan and chill for 15 minutes.
- White Cream Layer: Beat cream cheese until smooth. Add condensed milk and vanilla; mix until combined. Spread over chilled base and chill 30 minutes.
- Lemon Topping: Whisk lemon juice, zest, water, sugar, and cornstarch in a small saucepan. Heat while stirring until thickened and glossy (5–7 minutes). Cool to room temperature.
- Final Assembly: Pour cooled lemon topping over cream layer. Smooth and refrigerate at least 4 hours or overnight. Slice with a hot knife and serve cold.
Notes
- Store in the refrigerator for up to 5 days in an airtight container.
- Do not freeze; lemon topping may separate.
- For sharper lemon flavor, add more zest to the topping.
- Run knife under warm water before slicing for neat edges.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Australian