- Level: Easy
- Total: 8 hr 25 min
- Prep: 25 min
- Inactive: 8 hr
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 155 calorie
- Total Fat
- 5.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 18 milligrams
- Sodium
- 165 milligrams
- Carbohydrates
- 22 grams
- Protein
- 5 grams
- Level: Easy
- Total: 8 hr 25 min
- Prep: 25 min
- Inactive: 8 hr
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 155 calorie
- Total Fat
- 5.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 18 milligrams
- Sodium
- 165 milligrams
- Carbohydrates
- 22 grams
- Protein
- 5 grams
Ingredients
Crust:
Filling:
Directions
- For the Crust:
- Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
- For the filling:
- In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
