Lemon Cream Pie Jars
Bright lemon cream, buttery cookie crumbs, and a quick berry spoonful make a chilled dessert that needs no slicing.
Prep: 15 · Cook: 5 · Total: 20 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (167 reviews)
INSPIRED BY
Inspired by classic lemon cream pie, simplified into a make-ahead jar dessert with no slicing or fuss.
Story
I make these when I want pie flavor but not the part where I wonder if the crust will behave. The lemon cream is bright and soft, the crumbs bring the buttery crunch, and berries make the whole thing look cheerful. Small jars keep portions tidy, although nobody is stopping you from making one large bowl. Chill them well and dessert is handled.
By Casey
Ingredients
- 1 1/2 cups vanilla wafer crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/3 cup lemon curd
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 cup berries
- 1 tbsp granulated sugar
- Lemon zest, for serving
Instructions
- Stir cookie crumbs, melted butter, and brown sugar until evenly moistened.
- Spoon a layer of crumbs into six small jars or glasses.
- Beat cream cheese, lemon curd, lemon juice, vanilla, and powdered sugar until smooth.
- Whip heavy cream to soft peaks, then fold it into the lemon mixture in two additions.
- Layer lemon cream and berries over the crumbs, finishing with a small spoonful of berries.
- Chill at least 30 minutes, then finish with lemon zest before serving.
Chef Tips
- Use room-temperature cream cheese for a smooth filling.
- Swap vanilla wafers for shortbread, graham crackers, or leftover sugar cookies.
- For make-ahead service, assemble up to 8 hours ahead and add zest at the table.
- Taste the berries first, add the sugar only if they need a little help.
Cook's Notes
- Fold whipped cream gently so the filling stays light.
- Chill the jars before adding zest to keep the top clean.
- Use a piping bag for tidy layers if serving guests.