Detailed Directions and Instructions
Step 1: Prepare the Lemon Mixture
In a large mixing bowl, combine the sweetened condensed milk and fresh lemon juice. Mix until smooth and set aside.
Step 2: Whip the Cream
In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This may take about 3-5 minutes.
Step 3: Combine Mixtures
Gently fold the whipped cream into the lemon mixture. Be careful not to deflate the whipped cream; you want to keep it light and fluffy.
Step 4: Layer the Cake
In a rectangular dish, start layering. Begin with a layer of graham crackers, then spread a layer of the lemon cream mixture on top. Repeat the layers until you have used all the ingredients, finishing with the lemon cream on top.
Step 5: Refrigerate
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the graham crackers to soften.
Step 6: Serve
When ready to serve, slice the cake into squares and enjoy. You can garnish with additional whipped cream or lemon slices if desired.
Notes
Note 1: Lemon Juice
Fresh lemon juice is recommended for the best flavor, although bottled lemon juice can be used in a pinch.
Note 2: Sweetness
The sweetness of the cake can be adjusted by adding more or less sweetened condensed milk, according to your taste preference.
Note 3: Texture
For a firmer texture, ensure the cake is refrigerated for the full time recommended.
Note 4: Variations
Feel free to experiment with different flavors by adding fruit purées or extracts to the lemon mixture.
