Ingredients
Method
1. Build the biscuit base
Crush the biscuits into fine, sandy crumbs. The finer, the better—this helps everything hold together nicely. Mix the crumbs with melted butter until it feels like damp sand that sticks when pressed.
2. Press and chill
Pour the mixture into a dish or pan. Press it down firmly using a spoon or glass until it becomes compact and even. Pop it into the fridge for 15–20 minutes so it can set.
3. Make the lemon filling
In a bowl, beat the softened cream cheese until smooth and fluffy. No lumps allowed here—we’re going for silky vibes only.
4. Add the lemon magic
Mix in condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Stir until the mixture turns creamy, thick, and glossy. That citrus aroma? Instant happiness.
5. Fold in whipped cream
Gently fold in the whipped cream. Go slow—this keeps the filling airy and light instead of dense.
6. Assemble the dessert
Pour the lemon mixture over the chilled base. Spread it evenly and smooth out the top like you’re icing a cake.
7. Chill until set
Refrigerate for 2–3 hours minimum. Longer is even better. Patience pays off here.
Notes
