Baking date: April 15, 2017
This year, mom and dad were again hosting Easter dinner. I offered to bring dessert and had planned on a chocolate lasagna that I have made before. It’s an egg-free recipe, which is important because my uncle is allergic to eggs. And everyone loves chocolate!
Days before Easter, my sister texted me to say that mom was on doctor’s orders that she should lay off chocolate for awhile. I had already purchased Oreos, mini-chocolate chips, chocolate pudding mix and whipped topping, so I headed to Pinterest to find alternative dessert lasagna recipes.
Switching from chocolate to lemon was easy. I topped the dessert with lemon zest instead of lemon slices. Here’s the look from the top:
And here’s a view of a slice:
This dessert is not too lemony, even though I used the Lemon Oreos for the base layer — I was worried that might be overkill. It’s important let this chill long enough – I let it set overnight.
It’s a great light, lemony (and easy!) treat for Springtime!