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Easy Lemon Refrigerator Dessert

Friday, July 14, 2017 20:01
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In the summertime you don’t want to be spending loads of time in the kitchen slaving over a hot stove.  That is when simple and easy recipes like this one today come in really handy.  

Easy Lemon Refrigerator Dessert, with absolutely no cooking involved or needed.  If you can use a hand mixer, then you can make this and your family will be so impressed with the end result, they will think you slaved all day!

The base is simply shortbread fingers (store bought) which get soaked in a bit of milk and then layered in a loaf tin . . .

 Next a creamy mixture of cream cheese, sugar, lemon juice and heavy cream get whipped together and spread  over top.

You cover this and chill it overnight, and presto chango the next day you have a beautiful dessert that was quick to make, and is most delicious to eat!  You can spoon whatever you want over top. Caramel sauce, chocolate sauce, fresh fruit, whatever you are wanting to use that is sweet and or fruity . . . today I spooned over some homemade strawberry jam!  It went down a real treat!

*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.

Summer is far too short to spend it all in the kitchen don’t you think?  But we still got to eat!  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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