Lemon Cream Pie is my favorite especially when we make them into cute individual servings!
” Dessert is like a feel-good song and the best ones make you dance”.
– chef Edward Lee
It has been so rainy the last few weeks..I decided to bring a little sunny into my life with some lemon flavored dessert 🙂
This lemon cream pie in a jar/glass is creamy plus a little tart with just the right amount of sweetness. Oh, and don’t forget about the crunch from the cookies! The cookies soften slightly overnight and, in my opinion it is even better the next day 😉 I used ready made Keebler Sandies Classic Shortbread Cookies – 11.2 oz
Am I the only one amazed by the health benefits from lemons? Do a little research and you will find yourself picking up a few extra lemons at the grocery store..there are so many ways to sneak them into our daily diet!
xoxo
Ingredients
- 8 oz cream cheese, room temperature
- 1 cup greek yogurt
- 1 lemon, zested and juiced
- 12 shortbread cookies
- 1 cup whipping cream
- 1/4 cup sugar
Instructions
- Whip cream cheese and greek yogurt together until smooth.
- Add zest and juice of one lemon and mix until smooth. Taste and adjust the amount of lemon zest and juice.
- Put large mixer bowl in freezer for about 15 minutes. Add sugar and whipping cream to bowl and whisk on high just until stiff peaks form. Careful not to over mix.
- Break up or crush shortbread cookies and layer into 4 parfait glasses or bowls.
- Layer lemon cream cheese mixture on cookies and then whipped cream. Start with cookies and add one more layer ending with whipped cream. Garnish with cookie crumbs and lemon slice.
Looks delicious! Also I love the yellow sprinkles, I will have to get some of them!
Thank you:)
Thank you!