Lemon Dessert Lasagne, also known as Lemon Lush or Lemon Delight, is a refreshing no-bake dessert that’s perfect for warm weather and special occasions. It features layers of sweet and tangy flavours that come together to create a delightful treat.
Ingredients:
- 16 Dutch Speculaas cookies (or use Golden OREO cookies for extra lemon flavour)
- 1/2 cup (125g) unsalted butter, melted
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream
- 1 1/2 tbsp finely grated lemon zest
- 2 tablespoons lemon juice
- 2/3 cup (130g) caster sugar
- 1 packet (100g) vanilla flavoured dessert mix (such as instant vanilla pudding)
- 2 tbsp boiling water
- 1 tablespoon gelatine powder
- 300ml thickened cream (extra for layering)
- 1 teaspoon vanilla extract
- Lemon slices (for decoration)
- Small fresh mint leaves (to garnish)
Method:
Crush the Dutch Speculaas cookies (or Golden OREOs) into fine crumbs. Mix the crumb mixture with the melted butter.
Press the cookie mixture firmly into the bottom of a 9×13 inch baking pan. Chill in the fridge to set while you prepare the layers.
Whip the heavy cream in a large bowl until thick.
Add the finely grated lemon zest, 1/2 cup caster sugar and vanilla extract. Whisk until stiff peaks form.
In another bowl, beat the softened cream cheese with the remaining 1/3 cup caster sugar and lemon juice until smooth.
Gently fold in 2 cups of the whipped cream (from step 2).
Dissolve the gelatine powder in 2 tablespoons of boiling water.
In a separate bowl, prepare the vanilla flavoured dessert mix according to the packet instructions.
Combine the dessert mix with the dissolved gelatine and mix well.
Fold in the lemon juice.
Spread the cream cheese mixture evenly over the cooled crust.
Pour the lemon filling on top of the cream cheese layer.
Place another layer of whipped cream (from step 2) on top of the lemon filling.
Refrigerate the dessert lasagne for at least 4 hours or until set.
Before serving, decorate with lemon slices and fresh mint leaves.
