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Lemon Lasagna

Lemon lasagna is layered with a luscious texture and tangy lemon taste. Our version uses a Limoneira® lemon-infused graham cracker crust rather than the usual crushed layer cookies, and lemon curd in the place of packaged lemon pudding. The only thing you’ll need is the patience to wait until it’s fully set before digging in.
Print Recipe
Course Dessert, Snack
Cuisine American

Ingredients
  

Crust

  • 2 cups graham crackers finely ground into crumbs
  • 1/2 cup white sugar
  • 1/2 butter melted
  • 1 Limoneira® lemon zest & juice

Filling Layers

  • 8 oz cream cheese softened
  • 1 Limoneira® lemon zest & juice
  • 1/2 cup powdered sugar divided
  • 1 3/4 cups heavy whipping cream
  • 3 cups Limoneira® lemon curd

Instructions
 

Crust

  • Mix the graham cracker crumbs, lemon zest and sugar in a bowl.
  • Add the melted butter and lemon juice, and mix until well blended.
  • Press the mixture into a 9×13 inch pan.
  • Chill in the refrigerator for at least 1 hour.

Filling Layers

  • In a large bowl, beat the softened cream cheese, lemon zest and juice, and 1/4 cup of powdered sugar.
  • In a separate bowl, add the remaining 1/4 cup powdered sugar and the heavy whipping cream. Beat until soft peaks form.
  • Add about 1 cup of the whipped cream to the cream cheese mixture, and beat until blended. Spoon the cream cheese layer over the graham cracker crust, smoothing it with a spatula or the back of a spoon.
  • Refrigerate for about 30 minutes. Then, spoon the lemon curd on top, smoothing it carefully over the cream cheese layer.
  • For best results, refrigerate another 30 minutes before adding the whipped cream as the final layer.
  • Cover the dish with plastic wrap, and refrigerate for at least 2 hours, and preferably overnight to allow it to set firmly before slicing.
Keyword dessert, Lemons
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