Easy Lemon Refrigerator Dessert

Sunday 17 April 2016

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We had the Sisters for a tea appointment the other night.   It was the day after transfers and there was a new Sister in town.  It was nice meeting her for the first time and spending some time together with both the girls.  It is always a bit sad to say goodbye to the Missionaries when they leave, but it is also nice to meet the new ones.  Such nice young people they are and I like to treat them extra special, and I especially love to feed them as you know!

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I made this delicious dessert for them.   Easy Lemon Refrigerator Dessert.  Kind of like a whipped cheesecake.  I should have had fresh fruit to serve with it, but alas, I forgot to pick it up at the shops, so we just had jam on top.  They didn't mind one bit.

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This dessert could not be any easier if you tried.  The base is quite simply short bread finger biscuits, dipped in lemon flavoured milk.  You lay them next to each other in the bottom of a loaf tin which you have lined with plastic cling film.

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 The topping is just cream cheese beaten together with  sugar, the zest of a lemon, lemon juice and heavy (whipping) cream.  Once it gets thick (which doesn't take very long) you pour it over the base and then you cover it and stick it in the fridge for several hours.

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Easy peasy, lemon squeasy.  It always goes down a real treat . . .  tastes like you've been slaving all day, and it so so SOOO simple to make.  If you like lemon desserts, you will quite simply love this!

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*Easy Lemon Refrigerator Dessert*
Serves 6

This is so delicious you will want to serve it to your friends, but so easy you will feel guilty. They'll think you slaved all day, but it only took a few minutes.  It does need to sit in the refrigerator for at least six hours, but that's no biggie! 

1 250g package of cream cheese (philadelphia, 8 ounces)
75g of granulated sugar (6 TBS)
the finely grated zest of one unwaxed lemon
2 TBS fresh lemon juice
100ml of double (heavy or whipping) cream (1/3 cup)
150g of shortbread fingers (just enough to line the bottom of your pan)
60ml milk (1/4 cup)
few drops of lemon essence
To serve:
fresh fruit
or jam 

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Take a 9 by 5 inch loaf tin and line it with plastic cling film.  Put the milk and lemon essence into a bowl.  Dip the short bread fingers into the milk mixture one at a time and line the bottom of the loaf tin with these, breaking to fit if need be.  Pour any leftover milk over top.  (There shouldn't be much)   

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 Place sugar, cream cheese and lemon zest in a bowl.  Whip together  with an electric whisk to combine well and then pour in the cream and lemon juice.  Continue to whip until the mixture begins to thicken.  Spread over top of the shortbread biscuits.  Cover and chill in the refrigerator for  6 hours, or overnight.  To serve, cut into squares or slices and top with fresh fruit, or jam.   To loosen the jam, I whisk it with a fork and then just spoon over top.  Strawberry jam is really nice.
Note - You can also top with a dollop of sweetened whipped cream.

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I bet you have everything in the house to make this today.  Wouldn't this make a nice light dessert for after your Sunday dinner?  I think so too!

Bon Appetit!


  1. I have made similar little desserts..fresh fresh..and delicious..will try yours also:)Because it Has to be good:)

    1. Its very good and a real doddle to make Monique. (I did have a tiny taste the other day. How could I resist!) xo

  2. Thank you sooooo very much, Marye, for using heavy whipping cream instead of something like Cool Whip!! I am allergic to the ingredients in Cool Whip but LOVE fluffy desserts like this one and can't wait to make and taste this!! 😍😍😍

    1. You are very welcome Marianne! We don't have things like Cool Whip over here, but I would rather use real cream than a petroleum product myself! I think you will love this! xoxo


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