Photographing your moments in San Francisco, California

Crust
1 ¾ Graham cracker crumbs

½ C melted butter 

¼ C sugar

Filling
16 ounce cream cheese

½ C lemon juice, fresh

2 TBSP lemon zest 

1 C whipping cream 

¾ C powdered sugar

1 tsp vanilla 

Topping

¼ C butter, room temperature 

1 C powdered sugar 

1 TBSP lemon juice, fresh

3 TBSP whipping cream

In a bowl combine crust ingredients well and then press into the bottoms of jars
Combine cream cheese, lemon juice and lemon zest in a bowl 
Combine in another bowl the whipping cream, powdered sugar and vanilla and mix with an electric mixer till stiff peaks appear
Fold the whipping cream mixture in with the cream cheese mixture 
Pour evenly into jars
Refrigerate for 6 hours

For the topping
Combine butter, powdered sugar and lemon juice with a handheld mixer 
Add in whipping cream and keep mixing till combined
Pipe topping on each jar

Serve and enjoy!

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