No-Bake Lemon Cream Dessert

Ingredients For the crust 250 g digestive biscuits or graham crackers 100 g melted butter For the lemon cream layer 400 g sweetened condensed milk 250 g cream cheese, softened 250 ml whipping cream, cold 120 ml fresh lemon juice Zest of 2 lemons 1 tsp vanilla extract For the topping 250 ml whipping cream, cold 2 tbsp powdered sugar 1 tsp vanilla 2 tbsp finely chopped pistachios, for decoration Method Make the crust: Crush the biscuits into fine crumbs. Mix with melted butter until evenly moistened. Press firmly into the bottom of a 20 × 30 cm rectangular dish. Refrigerate for 15–20 minutes. Make the lemon filling: Beat the cream cheese until smooth. Add condensed milk, lemon juice, lemon zest and vanilla. Beat until creamy. Whip the 250 ml cream to stiff peaks, then gently fold it into the lemon mixture. Spread the lemon cream evenly over the chilled crust. Make the topping: Whip 250 ml cream with powdered sugar and vanilla until firm. Spread over the lemon layer. Sprinkle with chopped pistachios and a little extra lemon zest. Cover and refrigerate for at least 6 hours, preferably overnight. Cut into neat squares and serve chilled. ✨ For the extra-firm, bakery-style slices Add 1½ tsp powdered gelatin dissolved in 2 tbsp cold water, then gently melted and cooled, to the lemon filling before folding in the whipped cream. Tip: Fresh lemon juice is important—the acidity thickens the condensed-milk mixture and gives the dessert that wonderfully creamy lemon textu