Description
A refreshing, no-bake summer dessert with a buttery graham cracker crust, tangy lemon-blueberry filling, and creamy topping. Perfect for picnics or effortless cooling.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
¼ cup powdered sugar for crust
1 cup heavy cream, chilled
⅓ cup granulated sugar
Zest and juice of 2 lemons
2 cups fresh blueberries (plus extra for topping)
2 tablespoons cornstarch
2 tablespoons water
Instructions
Spray a 9-inch springform pan with non-stick spray and line the base with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup powdered sugar. Press into the pan until compact and smooth. Chill for 30 minutes.
In a large bowl, whip heavy cream and granulated sugar until stiff peaks form.
In a separate bowl, blend lemon zest, lemon juice, cornstarch, and water until smooth. Gently fold into the whipped cream, reserving a few blueberries for garnish.
Layer blueberries into the chilled crust, then spoon in the lemon-cream mixture. Smooth the top and freeze for 2 hours, or refrigerate until firm.
Top with reserved blueberries and chill for 15–20 minutes before serving.
Notes
The crust can be pressed and chilled up to 1 day in advance.
Use frozen blueberries for a thicker filling (thaw and drain first).
For a gluten-free crust, substitute graham cracker crumbs with crushed gluten-free crackers.
Store in the refrigerator for up to 2 days or the freezer for up to 1 week.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 36g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg