I rarely make desserts, but couldn’t pass this up as it looked too easy too be good. Well, it is possibly the best dessert I’ve ever tasted and I guarantee you your guests will be impressed. I found this recipe on the daily New York Times cooking app. Perfect for summertime as there is no baking. Spoiler alert, this piece is 300 calories. My guest was just Jim and over the week he ate all 6 slices and didn’t gain a pound. I tasted a small portion of one piece. That is how I know it is the best dessert I’ve ever made.
Be sure the cream cheese is super soft so there are no lumps. I’ve made lemon curd and graham cracker crusts before. Just buy it!
Ingredients:
1 (8 oz.) packages full-fat cream cheese at room temperature
3/4 C heavy cream
1 C lemon curd, store bought
1 baked 9” graham cracker crust, store bought
Directions:
The lemon curd is found in the jelly section of the supermarket. In my store it was Bonne Maman brand. The graham cracker crust is in the baking section.
- Using either a hand mixer in a large bowl or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth and creamy. Add the heavy cream and beat on medium speed until smooth. Add the lemon curd ad beat until no streaks of curd remain and it’s sully incorporated.
- Spoon the filling evenly into the pie crust and refrigerate for one hour, then transfer to the freezer for at least 2 hours, until ready to serve. Cut slices and serve cold.
- Store in the freezer, covered, for up to 2 weeks.