Layered Lemon Dream


  • 3 1/2 cups graham cracker, crumbled
  • 1 3/4 cups sugar, divided
  • 1 tablespoon ground cinnamon
  • 1 1/4 cups butter, melted
  • 2 (8-ounce) packages of cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 teaspoon lemon extract
  • 2 (10-ounce) jars of lemon curd or 1 (15.75-ounce) can of lemon pie filling


  1. Grease a 9×13-inch baking dish.
  2. In a large bowl, mix the graham cracker crumbs, 3/4 cup sugar, and cinnamon.
  3. Stir in the butter.
  4. Reserve 1/2 of the crust mixture for the topping.
  5. Press the remaining crumb mixture onto the bottom of the prepared baking dish.
  6. In a large bowl, beat the cream cheese and the remaining sugar together until smooth.
  7. Gradually beat in the heavy whipping cream and lemon extract until soft peaks form.
  8. Spread 1/2 of the cream cheese mixture over the crust on the bottom of the baking dish.
  9. Gently spread the lemon curd over the cream cheese layer.
  10. Cover the lemon curd with the remaining cream cheese mixture.
  11. Sprinkle the top with the reserved graham cracker crumb mixture.
  12. Refrigerate, covered, for at least 8 hours and up to overnight.
  13. Serve chilled.

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