- Lemon Curd:
- 3/4 cup white sugar
- 3 large egg yolks
- 3 tablespoons lemon zest, divided
- 2/3 cup fresh lemon juice
- 3 tablespoons butter
- Crust:
- cooking spray
- 2 teaspoons all-purpose flour, or as needed
- 1 cup butter
- 3 cups graham cracker crumbs
- 1/2 cup white sugar
- Cake:
- 1 (18.25 ounce) package white cake mix
- 1 1/4 cups water
- 3 eggs
- 1/3 cup vegetable oil
- 2 tablespoons lemon juice
- 1/2 cup sour cream
- 1 cup blueberries
- 1/2 cup blackberries
- 1 cup raspberries
- Cheese Layer:
- 2 (8 ounce) packages cream cheese, cut into small pieces
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons lime juice
- 1 tablespoon grated lime zest
- 1 (8 ounce) container whipped cream topping (such as Cool Whip®)
- 1 cup white chocolate chips
- Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
- Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
- Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
- Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
- Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
- Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
- Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
- Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.
04/17/2018
recipepes.com
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