2 cups heavy cream (or 1 tub of frozen whipped topping, thawed)
1/4 cup powdered sugar (confectioners’ sugar)
1 teaspoon pure vanilla extract
Extra lemon zest for garnish
Instructions
Step 1: Prepare the Crust
Preheat & Pan: Lightly grease a $9 \times 13$-inch baking dish.
Mix: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened, resembling wet sand.
Press: Press the crumb mixture firmly and evenly into the bottom of the prepared dish. Use the bottom of a measuring cup or glass to help create a dense, flat base.
Chill: Place the crust in the freezer for 10-15 minutes while you prepare the filling.
Step 2: Make the Lemon Filling
Combine: In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest (if using).
Thicken: The mixture will thicken almost immediately as the acidity of the lemon juice reacts with the milk. Continue whisking until it is smooth and uniform.
Pour: Pour the lemon filling evenly over the chilled graham cracker crust.
Step 3: Chill and Set
Refrigerate: Cover the dish loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the filling is completely set and firm.
Step 4: Add the Whipped Topping
Whip: In a large, clean bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed.
Stiff Peaks: Beat until stiff peaks form (the cream should hold its shape firmly).
Spread: Spread the whipped cream over the completely chilled lemon layer.
Garnish: Sprinkle the top with a little extra lemon zest for color and flavor.
Step 5: Serve
Slice: Cut the dessert into squares or bars.
Enjoy: Keep leftovers covered and refrigerated. They will last for 3-4 days.
