Lemon Blueberry Lasagna (Printable Version)
No-bake layers of lemon cream, blueberry compote and buttery cookie crust, chilled for neat, refreshing slices.
# What You Need:
→ Crust
01 - 2 cups vanilla wafer cookies (or graham crackers), finely crushed
02 - 6 tablespoons unsalted butter, melted
→ Lemon Cream Layer
03 - 8 ounces cream cheese, softened
04 - 1 2/3 cups powdered sugar
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon finely grated lemon zest
07 - 1 cup heavy whipping cream, cold
→ Blueberry Layer
08 - 2 2/3 cups fresh or frozen blueberries
09 - 1/3 cup granulated sugar
10 - 2 tablespoons lemon juice
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
12 - 1 cup heavy whipping cream, cold
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - Fresh blueberries, for garnish (optional)
# How-To:
01 - Combine crushed vanilla wafers and melted butter in a mixing bowl. Press the mixture firmly and evenly into the base of a 9x13-inch baking dish. Freeze the crust while assembling the remaining layers.
02 - Beat softened cream cheese until smooth. Incorporate powdered sugar, lemon juice, and zest; blend until homogeneous. In a separate bowl, whip the cold heavy whipping cream to stiff peaks, then gently fold into the lemon-cream cheese mixture. Evenly spread this mixture over the chilled crust.
03 - In a saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat for approximately 4 to 5 minutes, until berries release juices. Stir in the cornstarch slurry and continue cooking for 2 to 3 minutes, until thickened. Remove from heat and allow to cool completely. Spread evenly over the lemon cream layer.
04 - In a clean bowl, beat cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Smoothly spread whipped cream over the cooled blueberry layer. Top with lemon zest and fresh blueberries as desired.
05 - Refrigerate for at least 4 hours, preferably overnight, to set thoroughly before slicing and serving.
# Expert Hints:
01 -
- You get all the zing of lemons and burst of blueberries without even turning on your oven.
- It stuns at any gathering but is simple enough for a laid-back weekend treat.
02 -
- If the blueberry layer is even a little warm, it will melt the lemon cream and create chaos – patience pays off here.
- Switching to room temperature cream cheese was the “aha!” moment that ended my lumpy fillings forever.
03 -
- Whip the heavy cream just to stiff peaks – go too far and it gets grainy fast.
- Lining the baking dish with parchment makes lifting out the lasagna beautifully easy and neat.