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2/3 of a cup of freshly squeezed lemon juice, which is equivalent to about 4-5 lemons.
1 tablespoon lemon zest.
For the creamy mixture:
1 cup heavy cream
1/4 cup icing sugar
1 teaspoon vanilla essence.
Directions:
Prepare the pan: Before you start cooking, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×8-inch baking dish and line it with.
Place the baking paper in the pan, leaving it on both sides so that it can bake easily.
Prepare the base:
In a medium bowl, combine the graham cracker crumbs with the sugar.
Add the melted butter and stir until the crumbs are well coated and look like wet sand.
Press the mixture firmly into the baking dish to make it flat and uniform.
Place the dough in the hot oven for about 10 minutes or until it is lightly browned. Remove something.
When it is cooked, let it cool down a little.
Make the lemon sauce:
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