- 250 g crushed biscuits
- 90 g melted butter
- 70 ml honey
- 350 g cream cheese
- 8 g lemon zest
- 60 ml lemon juice
- 200 ml whipping cream
- 30 g powdered sugar
Line a square baking tin with parchment paper, leaving extra paper over the sides so the finished layered dessert can be lifted out easily later.
Combine crushed biscuits with melted butter and honey, stirring until evenly moistened, then press the mixture firmly across the base of the prepared tin evenly.
Chill the biscuit base while preparing the filling, allowing the butter to firm so the bottom layer stays compact when the dessert is sliced later.
Beat cream cheese with honey, lemon zest, and lemon juice until smooth, then fold in whipped cream gently to keep the filling light and airy.
Spread the lemon cream mixture evenly over the chilled biscuit base, smoothing the surface with a spatula and pressing into the corners for neat layers.
Refrigerate the dessert for several hours until firm, then lift it from the tin using the parchment and cut it into small rectangular portions carefully.
Dust the tops lightly with powdered sugar, garnish with lemon zest if desired, and serve the layered squares chilled for the cleanest texture and flavor.
