White Chocolate Lemon Cream Dessert

Time: 1 hour + 6 hours refrigeration
Yield: 12-15 servings
Recipe from Jamie Cooks It Up!

LEMON LAYER:
1 Tb lemon zest
3/4 C fresh lemon juice (3-4 lemons worth)
2 C sugar
1/2 C + 1 Tb cornstarch
3/4 tsp salt
2 C cold water
3 T butter
8 drops food coloring

VANILLA CRUST:
3 C crushed vanilla wafer cookies (about 5 cups whole cookies)
7 T butter, melted

WHITE CHOCOLATE LAYER:
1 C white chocolate chips
2 (8 ounce) packages cream cheese, softened
1 1/2 C powdered sugar
1 C cool whip
dash salt

1. Grab 3-4 medium-sized lemons. Zest the outside of 1-2 lemons, equaling 1 tablespoon of zest.
2. Squeeze the juice from all of the lemons into a measuring cup. You need 3/4 cup lemon juice, total. Set the juice and the zest aside.
3. Into a medium-sized sauce pan place 2 cups sugar, 1/2 cup plus 1 tablespoon cornstarch and 3/4 teaspoon salt. Toss the ingredients around a bit to combine. Pour 2 cups cold water over the top and stir well to combine.
4. Bring the mixture to a boil over medium high heat, stirring continually. Once it is bubbling up, let it cook for 1 minute. Keep on stirring. It will be pretty thick.
5. Remove the pan from the heat and add 3 tablespoons butter, 1 tablespoon lemon zest, 3/4 cup lemon juice and 8 drops of food coloring. Stir it well, making sure all ingredients are well combined. Set it aside to cool completely.
6. To make the crust, preheat your oven to 350 degrees.
7. Toss about 5 cups of vanilla wafer cookies into a food processor or blender. I used my handy Ninja blender. If you don't have a machine like this to do the work for you, just place the cookies into a zip loc bag, close it tightly and then beat the heck out of it with a rolling-pin.
8. Pour the crumbs into a medium-sized mixing bowl and pour 7 tablespoon of melted butter on top. Stir it well to incorporate.
9. Spray a 9x13 pan with cooking spray and pour the crumbs into it. Use the bottom of a measuring cup to press the crumbs into the bottom of the pan.
10. Pop it in the oven and bake for 15 minutes, or until the crumbs are slightly golden brown. Let the pan cool completely on a wire rack.
11. To make the White Chocolate Layer, toss 1 cup white chocolate chips into a microwave safe bowl. Melt the chips for 30 seconds, then stir. Heat them again for 30 seconds and stir. Repeat until the chocolate is soft and melted. Now, just a word of caution. White chocolate can be temperamental. If you get it too hot, or if any liquid comes into contact with it...it will harden up on you. It's best to be patient and heat it up just a little bit at a time.
13. Into your stand mixer, or medium-sized mixing bowl place 2 packages of softened cream cheese. Beat it until its nice and smooth.
14. Add the melted white chocolate, 1 1/2 cups powdered sugar and a dash of salt. Mix until well combined, making sure to scrape the bottom of the bowl with a rubber spatula.
15. Add 1 cup cool whip and mix well.
16. When the crust has cooled completely, drop the white chocolate filling carefully into the pan and spread it out evenly with a knife.
17. When the lemon filling is completely cool, pour it over the White Chocolate layer.
18. Cover and refrigerate for at least 6 hours. Overnight would be even better. You want the lemon layer to have time to set up nicely for you.

Serve and enjoy!

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