Ingredients
Graham cracker crumbs, 1 cup
Butter, 6 tablespoons, melted (use halal-certified)
Sour cream, 1 (16 oz) can (use non-dairy for vegan)
Cool Whip, 2 (16 oz) containers (non-hydrogenated preferred)
Lemon zest and juice, 3 lemons
Vanilla extract, 1 teaspoon (alcohol-free)
Powdered sugar, 1 1/2 cups (divided)
Whipped cream, 2 cups (halal or non-dairy)
Instructions
Mix graham cracker crumbs with melted butter until well combined.
Press the mixture into the bottom of a 9×13-inch baking dish, ensuring the base is even.
Refrigerate for 15 minutes to firm up.
In a large bowl, combine sour cream, Cool Whip, lemon zest, lemon juice, 1/2 cup of powdered sugar, and alcohol-free vanilla extract. Blend until smooth.
Spread this mixture over the crust, and refrigerate for 1 hour.
Whip 2 cups of cream with remaining powdered sugar and additional lemon zest until stiff peaks form.
Once the lemon layer is firm, spread the eclair filling evenly over it and refrigerate for 2 hours before serving.
Notes
Lemon zest and juice provide over 90% of the recipe’s flavor depth.
Cool Whip and sour cream are thickening agents for creamy structure.
Adjust refrigeration time for firmer texture.
Store in refrigerator up to 24 hours. Garnish with halal lemon slices for serving.
- Prep Time: 25
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg