Ingredients
1 cup butter, melted
2 cups graham cracker crumbs
1 cup powdered sugar
8 oz cream cheese, softened
1/2 cup freshly squeezed lemon juice
14 oz can sweetened condensed milk
2 tablespoons lemon zest
8 oz Cool Whip, thawed
Instructions
Preheat oven to 350°F (175°C)
Combine graham cracker crumbs, melted butter, and powdered sugar in a bowl
Press the mixture into the bottom of a 9×13 inch baking dish
Bake for 8-10 minutes or until lightly golden around the edges
Allow the crust to cool completely on a wire rack
In a separate bowl, beat the softened cream cheese until smooth
Add the lemon juice and zest; mix well
Gradually add the sweetened condensed milk and mix to fully combine
Pour the lemon mixture into the cooled crust
Chill for at least 2 hours or until firm
Spread the Cool Whip evenly on top just before serving
Notes
Use freshly squeezed lemons for the best flavor
Cool Whip can be substituted with homemade whipped cream (made from heavy cream, sugar, and a touch of lemon juice)
Store leftovers in the refrigerator, covered, for up to 3 days
- Prep Time: 20
- Cook Time: 10
- Category: No-Bake Dessert Recipes
- Method: Chilling/Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/12th of the dessert)
- Calories: 420
- Sugar: 48g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg