Ingredients
Equipment
Method
- In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the crumbs are evenly moistened and resemble wet sand.2 cups gluten-free graham cracker crumbs, 1/2 cup unsalted butter, 2 tablespoons granulated sugar
- Press this mixture firmly and evenly into the bottom of a 9x13 inch baking dish. You can use the bottom of a glass or a measuring cup to ensure a compact and flat layer. Place the dish in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and free of lumps.1 (8-ounce) package cream cheese
- Gradually add the sweetened condensed milk to the cream cheese, beating until well combined and creamy.1 (14-ounce) can sweetened condensed milk, 1 (8-ounce) package cream cheese
- Slowly pour in the freshly squeezed lemon juice and continue beating until the mixture thickens and is smooth. Be sure to use freshly squeezed lemon juice for the best flavor; bottled juice can sometimes have a less vibrant taste.1/2 cup freshly squeezed lemon juice, 1 (8-ounce) package cream cheese, 1 (14-ounce) can sweetened condensed milk
- Add the 1/4 cup of powdered sugar and the lemon zest to the cream cheese mixture. Beat on medium speed until everything is thoroughly incorporated and the filling is smooth and luscious.1/4 cup powdered sugar, 1 teaspoon lemon zest, 1 (8-ounce) package cream cheese, 1 (14-ounce) can sweetened condensed milk
- Retrieve the chilled graham cracker crust from the refrigerator.
- Pour the prepared lemon filling evenly over the crust, spreading it smoothly with a spatula to reach all the edges.1 (8-ounce) package cream cheese, 1 (14-ounce) can sweetened condensed milk, 1/2 cup freshly squeezed lemon juice, 1/4 cup powdered sugar, 1 teaspoon lemon zest, 2 cups gluten-free graham cracker crumbs, 1/2 cup unsalted butter, 2 tablespoons granulated sugar
- Return the dish to the refrigerator and let it chill for at least 30 minutes, or until the filling has set slightly. This chilling time is crucial for the layers to firm up before adding the whipped topping.
- In a clean, chilled mixing bowl, whip the heavy whipping cream with an electric mixer on medium-high speed until soft peaks begin to form.2 cups heavy whipping cream
- Gradually add the 1/4 cup of powdered sugar and the vanilla extract. Continue whipping until stiff peaks form. Be careful not to over-whip, or you may end up with butter.1/4 cup powdered sugar, 1 teaspoon vanilla extract, 2 cups heavy whipping cream
- Gently spread the whipped topping over the chilled lemon filling, creating an even layer.2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1 (8-ounce) package cream cheese, 1 (14-ounce) can sweetened condensed milk, 1/2 cup freshly squeezed lemon juice, 1/4 cup powdered sugar, 1 teaspoon lemon zest
- Cover the baking dish tightly with plastic wrap.
- Chill the Best Gluten Free Lemon Lush in the refrigerator for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set completely.
- Before serving, you can garnish the Best Gluten Free Lemon Lush with fresh berries, a sprinkle of lemon zest, or a few fresh mint leaves, if desired. Cut into squares and serve cold.Fresh berries, Extra lemon zest, Mint leaves
Notes
This is a chilled dessert and is not intended for reheating. Reheating would melt the creamy layers and alter the texture significantly.
