- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: Serves 6 - 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 663
- Total Fat
- 44 g
- Saturated Fat
- 24 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 8 g
- Cholesterol
- 109 mg
- Sodium
- 460 mg
Ree recommends using a glass bowl for this no-cook dessert, to display the arrangement of the shortbread cookies, and the thick layer of lemony cream.
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: Serves 6 - 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 663
- Total Fat
- 44 g
- Saturated Fat
- 24 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 8 g
- Cholesterol
- 109 mg
- Sodium
- 460 mg
Ingredients
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Directions
- Take a nice glass serving bowl and arrange the cookies upright around the edge and flat over the base, reserving two cookies for garnish.
- Add the heavy cream, powdered sugar, vanilla, 2 tablespoons lemon curd, lemon zest from 1 lemon and 2 tablespoons lemon juice to a large bowl. Using a hand mixer, whip until it is light and holding its shape, 1 to 2 minutes, then set aside.
- In a separate bowl, whisk the milk, cheesecake pudding mix, zest of 1 lemon and juice of 1 lemon until thick, about 2 minutes. Immediately fold in the remaining 1/2 cup lemon curd and gently pour into the cookie-lined bowl.
- Add the lemony whipped cream on top and garnish by crumbling over the remaining lemon cookies. Arrange the lemon wedges and blueberries over the top. Chill for 4 hours before serving.
