Ingredients
Method
Step 1: Make the Sweet Whipped Cream
- In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer until stiff peaks form. Set aside.
Step 2: Prepare the Lemon Filling
- In another bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and slightly thickened.
Step 3: Layer the Cake
- In an 8x8 or 9x9-inch dish, add a layer of graham crackers, breaking them to fit if needed.
- Spread half of the lemon filling over the crackers.
- Add a layer of whipped cream and smooth it out.
- Repeat with another layer of graham crackers, the rest of the lemon filling, and more whipped cream on top.
Step 4: Chill
- Cover and refrigerate for at least 4 hours (overnight is best) to let the graham crackers soften into a cake-like texture.
Step 5: Serve & Enjoy
- Slice into squares and serve cold. Top with extra lemon zest, fresh berries, or a drizzle of lemon curd for a special touch.
Notes
- Make it extra lemony with more zest or a thin layer of lemon curd between layers.
- Swap graham crackers for vanilla wafers or shortbread cookies for a different twist.
- Store leftovers in the fridge for 3–4 days, covered tightly.