A refreshing no-bake dessert that combines luscious layers of creamy lemon filling with refreshing lemon mascarpone layers.
Ingredients
Scale:
1 cup lemon curd
1 cup heavy whipping cream
1 cup cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
Zest of 2 lemons
9-12 sheets of no-bake lasagna noodles
¾ cup powdered sugar (for dusting)
Additional lemon zest for garnish
Instructions
In a large mixing bowl, blend the softened cream cheese and granulated sugar until smooth. This should take about 2-3 minutes, ensuring there are no lumps.
Add in the lemon curd, vanilla extract, and lemon zest. Mix well until all ingredients are fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes 3-5 minutes with an electric mixer on medium-high speed.
Gently fold the whipped cream into the lemon mixture.
In a 9x13 inch dish, start layering the no-bake lasagna noodles.
Spoon a layer of the lemon filling over the noodles, spreading it evenly with a spatula.
Repeat the layering process—noodles, then lemon filling—until you reach the top.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
Once set, dust the top with powdered sugar and garnish with additional lemon zest before serving.
