Lemon Cream + Graham Crackers

LEMONCREAMWhile I enjoy just about every dessert, there is something extra special about one that is served in an individual jar, just for me. Growing up, my mom always made layered pudding glasses, topped with a dollop of whipped cream. Though it seems simple, I always looked forward to having a glass all to myself. When I saw this recipe in bon appétit, I was reminded of those pudding jars and I immediately knew I had to make this. It’s simple, and the prep can be done way in advance, making this an easy option for a dinner party. It’s quick to assemble, but so adorable that guests will think you were in the kitchen all day.


– 3 large eggs

– 2/3 c sugar

– 2 tsp finely grated lemon zest

– 1/2 c fresh lemon juice

– 2 tbsp unsalted butter

– 1 1/2 c chilled heavy cream

– 6 graham crackers, crumbled

– flaky sea salt


Cook eggs, sugar, and lemon juice over medium heat, whisking constantly, for 8-10 minutes (until think enough to coat a spoon).

Transfer to blender and graduatly mix in butter on low speed. Transfer to bowl, cover, and chill for at least 2 hours (can be stored for 1 week).

Before serving, whisk cream into lemon curd. Layer lemon curd and graham crackers in small glasses or bowls, and top with crumbled graham crackers, sea salt, and lemon zest.

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