Ingredients
16 oz cream cheese , at room temperature
1¼ cups powdered sugar, divided
⅓ cup lemon juice, fresh
1 tsp salt
lemon zest, (from 2 lemons)
1 tsp vanilla extract
2½ cups heavy cream, cold
2¼ lb graham crackers, rough estimate
yellow food coloring, a few drops
1¼ cups heavy cream, cold
¼ cup powdered sugar
½ tsp vanilla extract
2 tsp lemon juice
lemon zest, (from 1 lemon)
yellow food coloring, a few drops
Preparation
Cream together the cream cheese, salt, and ¾ cup of powdered sugar in a stand mixer until fluffy.
Add lemon zest and lemon juice then continue beating until fully incorporated. Set aside.
Beat your cold heavy cream until stiff peaks, then gradually add ¼ cup of powdered sugar while beating your cream.
Fold in vanilla extract and set aside.
Fold the cream mixture and yellow food coloring into the cheese mixture until evenly incorporated. Add enough food coloring to resemble a light yellow tinge. Set aside in a chilled area.
Beat your cold heavy cream until soft peaks, gradually adding the powdered sugar while beating your cream.
Fold in vanilla extract, lemon juice, and lemon zest.
Add yellow food coloring drops a little at a time, while folding, to achieve the desired color. Set aside in a chilled area.
Layer graham crackers onto your preferred baking pan and add ½ of the cake filling. Spread evenly until all spaces are covered with the filling.
Repeat until you make 3 layers. Finally, top this with the prepared frosting.
Place in the fridge covered for at least 4 hours, preferably overnight.
Enjoy it the next day over a cup of tea. You can also top the cake with crushed graham before serving
