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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