Easy Lemon Refrigerator Dessert

*Easy Lemon Refrigerator Dessert*
Serves 6

This is so delicious you will want to serve it to your friends, but so easy you will feel guilty. They'll think you slaved all day, but it only took a few minutes.  It does need to sit in the refrigerator for at least six hours, but that's no biggie!

1 250g package of cream cheese (philadelphia, 8 ounces)
75g of granulated sugar (6 TBS)
the finely grated zest of one unwaxed lemon
2 TBS fresh lemon juice
100ml of double (heavy or whipping) cream (1/3 cup)
150g of shortbread fingers (just enough to line the bottom of your pan)
60ml milk (1/4 cup)
few drops of lemon essence
To serve:
fresh fruit
or jam

Take a 9 by 5 inch loaf tin and line it with plastic cling film.  Put the milk and lemon essence into a bowl.  Dip the short bread fingers into the milk mixture one at a time and line the bottom of the loaf tin with these, breaking to fit if need be.  Pour any leftover milk over top.  (There shouldn't be much)  Place sugar, cream cheese and lemon zest in a bowl.  Whip together  with an electric whisk to combine well and then pour in the cream and lemon juice.  Continue to whip until the mixture begins to thicken.  Spread over top of the shortbread biscuits.  Cover and chill in the refrigerator for  6 hours, or overnight.  To serve, cut into squares or slices and top with fresh fruit, or jam.   To loosen the jam, I whisk it with a fork and then just spoon over top.  Strawberry jam is really nice.

Note - You can also top with a dollop of sweetened whipped cream.
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