Lemon Blueberry Lasagna (Print Version)

Vibrant no-bake layers of lemon cream, blueberry sauce, and buttery cookie crust for a refreshing crowd-pleasing treat.

# Ingredient List:

→ Cookie Layer

01 - 10.5 oz vanilla wafer cookies or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted

→ Blueberry Layer

03 - 10.5 oz fresh or frozen blueberries
04 - 2.1 oz granulated sugar
05 - 2 tbsp lemon juice
06 - 2 tbsp water
07 - 2 tsp cornstarch

→ Lemon Cream Layer

08 - 10.5 oz cream cheese, softened
09 - 7 oz powdered sugar
10 - 2 tbsp lemon zest
11 - 4 tbsp lemon juice
12 - 1.7 cups cold heavy whipping cream

→ Topping

13 - 3.5 oz whipped cream
14 - Fresh blueberries and lemon zest, for garnish

# Directions:

01 - Combine the crushed cookies with melted butter in a bowl. Press the mixture firmly into the bottom of a 9x13 inch dish. Refrigerate while preparing the next layer.
02 - Combine blueberries, sugar, lemon juice, and water in a saucepan. Cook over medium heat until the berries burst. Whisk cornstarch with a splash of water to form a slurry, then stir into the berry mixture. Simmer until thickened, about 2 minutes. Allow to cool completely.
03 - Beat cream cheese with powdered sugar until smooth. Incorporate lemon zest and juice, mixing until evenly distributed. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture until just combined.
04 - Spread half of the lemon cream over the chilled cookie crust. Carefully distribute half the blueberry sauce over the cream layer. Repeat with the remaining lemon cream followed by the remaining blueberry sauce.
05 - Cover the dish and refrigerate for at least 4 hours, or overnight for optimal texture and flavor development.
06 - Spread whipped cream over the top layer. Garnish with fresh blueberries and lemon zest before slicing and serving.

# Expert Advice:

01 -
  • It looks like you spent hours but the whole thing comes together in one bowl and a saucepan
  • The tart lemon cuts through the richness so perfectly that people go back for thirds without feeling weighed down
02 -
  • The blueberry sauce must be completely cool before you layer it or the cream will melt and slide into a sloppy puddle
  • Overnight chilling is not optional if you want clean slices because the layers need that time to firm up together
03 -
  • Fold the whipped cream in three additions instead of all at once to keep the lemon cream as light as possible
  • If you sub mascarpone for cream cheese add an extra tablespoon of lemon juice since mascarpone is less tangy on its own

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