Ingredients for Layered Citrus Dessert
- Lemons
- Sweetened Condensed Milk
- 1 (12 ounce) can evaporated milk
- Graham Wafers
- Cool Whip Topping
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How to Make Layered Citrus Dessert
- Grate the zest from 1 lemon and set aside.
- Cut both lemons in half and squeeze to yield 7 tablespoons of fresh lemon juice.
- In a medium bowl, combine 1 (14 ounce) can of sweetened condensed milk and 1 (12 ounce) can of evaporated milk.
- Gradually whisk in the lemon juice, 1 tablespoon at a time, until the mixture thickens to a smooth, custard-like consistency.
- Stir in the reserved lemon zest.
- Line an 8x5x3-inch loaf pan with plastic wrap, leaving some overhang for easy removal.
- Arrange 6 rectangular wafers (approximately 3 1/2 x 1 1/2 inches) in the bottom of the prepared pan, trimming as needed for a snug fit.
- Pour 1 cup of the lemon milk mixture evenly over the wafers.
- Repeat layers twice more: wafers, then milk mixture, then wafers, then milk mixture, ending with a layer of wafers.
- Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- To serve, carefully lift the dessert from the pan using the plastic wrap overhang. Place on a serving plate and top with approximately 1 cup of whipped topping (Cool Whip or similar).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
122g
Fat
35g
Carbs
17g
