Description
A perfect blend of creamy and zesty lemon flavors in a no-gelatin dessert.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Lemon Curd Layer:
- 1 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
- For the Cream Cheese Layer:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- <1/4 cup sour cream
Instructions
- Start by mixing the graham cracker crumbs with sugar and melted unsalted butter in a large mixing bowl. Ensure they are combined well, and they should have a sandy texture that holds together when pressed. Gently press this mixture into the bottom of your greased 9×13 inch pan, creating an even layer. This is where that crunchy base begins! Once that’s done, pop it into the oven for about 10 minutes at 325°F (163°C). Don’t worry if it seems a bit warm after baking; it will cool down while you prepare the other layers.
- For this vibrant lemon layer, combine fresh lemon juice, lemon zest, sugar, and eggs in a medium saucepan over medium heat. Whisk continuously, making sure the ingredients blend seamlessly together. This step is crucial; keep stirring until the mixture thickens and coats the back of a spoon, usually taking around 5-7 minutes. Once it reaches that perfect consistency, add in cubed butter and continue stirring until melted. Afterward, strain the mixture through a fine mesh strainer to eliminate any zest pieces—you want it smooth! Allow this lemony goodness to cool to room temperature before spooning it evenly over your prepared crust.
- In a large mixing bowl, beat softened cream cheese until smooth using an electric mixer. Gradually add the sugar and vanilla extract, blending well until incorporated. Next, add in the eggs one at a time, making sure to mix just until they’re blended after each addition—don’t overmix; we want that rich, dense texture! Finally, gently fold in the sour cream for added creaminess. The cream cheese mixture should be luscious and creamy, ready to spread.
- Now it’s time for the fun part! Pour the cream cheese mixture over the cooled lemon curd layer in the pan, spreading it evenly with a spatula. If you want to elevate the presentation, spoon a little additional lemon curd on top of the cream cheese. Use a knife or toothpick to gently swirl it together, creating beautiful marbled designs. Pop your assembled dessert back in the oven at 325°F (163°C) for around 35-40 minutes or until set. Let it cool down to room temperature before transferring it into the refrigerator (for at least 4 hours). This waiting period is essential for enhancing the flavors and setting the layers!
Notes
For a gluten-free option, use gluten-free graham crackers for the crust. Make sure to only use fresh lemon juice for the best flavor; bottled lemon juice may not give the same vibrant taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 6 g