Instructions
Step 1 In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
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Step 2 Press the mixture firmly into the bottom of a baking dish to form an even crust. Chill in the refrigerator for 15–20 minutes.
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Step 3 In another bowl, beat the cream cheese until smooth.
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Step 4 Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.
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Step 5 Fold in half of the whipped topping until smooth and fluffy.
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Step 6 Spread the lemon mixture evenly over the chilled crust.
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Step 7 Top with remaining whipped topping and smooth the surface.
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Step 8 Refrigerate for at least 4 hours or until fully set.
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Step 9 Slice into squares and garnish with extra lemon zest before serving.
Storage and Reheating Tips
Store the dessert covered in the refrigerator for up to 4 days. This dish is best served chilled and does not require reheating. For longer storage, freeze for up to 1 month and thaw in the refrigerator before serving.
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