Description
A refreshing dessert made with crisp cookie layers, tangy lemon curd, and whipped cream, all coming together in a no-bake cake that’s perfect for warm weather and potlucks.
Ingredients
Scale
- 300 g (about 24) vanilla sandwich cookies
- 400 g (about 1¾ cups) lemon curd
- 480 ml (2 cups) cold heavy cream
- 113 g (4 oz) cream cheese, room temperature
- 90 g (¾ cup) powdered sugar, sifted
- 1 tsp (5 ml) vanilla extract
- Zest from 1 lemon (optional)
- A pinch of salt
Instructions
- Chill your tools and pan by placing mixing bowl and beaters in the fridge for 10 minutes and line a 9 x 9-inch pan with parchment paper.
- Whip the cold heavy cream and powdered sugar on medium-high for 3–4 minutes until soft peaks form. Add cream cheese and vanilla, then whip until smooth.
- Layer cookies in the pan, spread with whipped filling, dollop lemon curd, and repeat layers until reaching the top, finishing with filling.
- Smooth the top and chill for at least 8 hours, preferably overnight.
- Slice and serve chilled, using a sharp, hot knife for clean edges.
Notes
For firmer filling, replace half the cream cheese with mascarpone. Make-ahead by assembling up to 24 hours in advance and keeping it chilled. Avoid soggy layers by not spreading curd too thickly near the edges.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg