Preparation Steps

• In a large bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
• In another bowl, combine the lemon curd, sweetened condensed milk, lemon zest, and lemon juice until smooth.
• Gently fold the lemon mixture into the whipped cream until fully incorporated.
• Line the bottom of an 8x8-inch baking dish with a single layer of graham crackers, breaking them as needed to fit.
• Spread half of the lemon cream mixture over the graham crackers.
• Add another layer of graham crackers, then top with the remaining lemon cream mixture.
• Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow the graham crackers to soften.