Meyer Lemon Cream with Graham Crackers and Sea Salt
A luxurious dessert featuring smooth Meyer lemon curd folded with whipped cream, layered with crunchy graham crackers and finished with a sprinkle of sea salt. The bright citrus flavors are perfectly balanced with the sweet crackers and cream.
Ingredients
- •3 whole large eggs
- •⅔ cup sugar
- •2 teaspoons finely grated Meyer or regular lemon zest
- •½ cup fresh Meyer or regular lemon juice
- •2 tablespoons unsalted butter, cut into pieces
- •1½ cups chilled heavy cream
- •6 whole graham crackers, crumbled
- •¼ teaspoon Flaky sea salt
Cooking Instructions
- 1.
Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8-10 minutes.
10 min
- 2.
Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you're not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
120 min
- 3.
Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.
15 min
- 4.
DO AHEAD: Lemon curd can be made 1 week ahead. Keep chilled.
