Cool, tangy and refreshing, this lemon dessert is the perfect antidote for hot summer nights. It’s a snap to prepare, and you can make it up to three days in advance.
1 cup graham cracker crumbs (18 crackers, or 2/3 of a sleeve)
2 tablespoons + 2 teaspoons granulated sugar
3 tablespoons unsalted butter, melted
1 – 14-ounce can sweetened condensed milk
2 teaspoons lemon zest
1/2 cup fresh lemon juice
Preheat oven to 350 degrees Fahrenheit.
Set jars on a baking sheet.
Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides.
Bake crusts for 15 minutes and golden.
Zest one of the lemons.
Add sweetened condensed milk, lemon juice, and lemon zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Divide the mixture evenly into the jars.
To serve, top with whipped cream, a lemon slice, and tall spoons. Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving.