Lemon Blueberry Lasagna (Print Version)
A vibrant no-bake layered dessert with lemon cream, blueberry sauce, and cookie crust.
# What You Need:
→ Cookie Layer
01 - 10.5 oz vanilla wafer cookies, crushed
02 - 5 tbsp unsalted butter, melted
→ Blueberry Layer
03 - 10.5 oz fresh or frozen blueberries
04 - 1/4 cup 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 - 1 2/3 cups powdered sugar
10 - 2 tbsp lemon zest
11 - 4 tbsp lemon juice
12 - 1 2/3 cups heavy whipping cream, cold
→ Topping
13 - 3.5 oz whipped cream
14 - Fresh blueberries and lemon zest for garnish
# Directions:
01 - Combine crushed vanilla wafers with melted butter in a bowl. Press the mixture firmly into the bottom of a 9x13 inch dish. Refrigerate while preparing the filling layers.
02 - Combine blueberries, granulated sugar, lemon juice, and water in a medium saucepan. Cook over medium heat until the berries burst and begin to release their juices. Whisk cornstarch with a splash of water to form a slurry, then stir it into the berry mixture. Simmer until thickened, about 2 minutes. Remove from heat and let cool completely.
03 - Beat cream cheese and powdered sugar together in a large bowl until completely smooth. Incorporate lemon zest and juice, mixing until evenly blended. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture in two additions, being careful not to deflate the volume.
04 - Spread half of the lemon cream evenly over the chilled cookie crust. Spoon half of the cooled blueberry sauce on top and spread gently. Repeat with the remaining lemon cream, then finish with the remaining blueberry sauce.
05 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the cleanest slices and best flavor development.
06 - Spread whipped cream over the top layer just before serving. Garnish with fresh blueberries and a dusting of lemon zest. Cut into squares and serve chilled.
# Expert Tips:
01 -
- It looks like you spent hours constructing something elaborate but the whole thing comes together in one bowl and a baking dish
- The lemon and blueberry pairing hits that sweet tart balance that makes people close their eyes on the first bite
02 -
- The blueberry sauce absolutely must cool completely before layering or it will seep into the cream and turn everything a muddy purple
- Overmixing when you fold the whipped cream into the lemon mixture will deflate it and you end up with a dense heavy layer instead of something light
03 -
- Swapping mascarpone for the cream cheese gives you a softer more elegant flavor but the structure becomes slightly more delicate so handle it gently
- Gluten free cookies work as a direct swap in the crust with zero other changes needed which makes this an easy option for mixed diet gatherings