We created this light and simple dessert, a variation of an old family recipe, with my son-in-law in mind who loves lemon desserts. Each holiday or family gathering, this is always served just for him.

Easy to make and beautiful to serve, this lemon dessert is light, zesty, and perfect for any occasion, from casual gatherings to elegant celebrations.

Lemon Cups. A Quick and Easy Dessert

1 (8 oz.) package cream cheese, room temperature (See note)

1 (14 oz.) can sweetened condensed milk

⅓ cup lemon juice (fresh or bottled)

1 pkg. graham crackers (for garnish)

½ cup whipped cream for topping

Zest of 1 lemon (1 tsp. for filling and some for garnish)

Beat together cream cheese and sweetened condensed milk until smooth and creamy. Add lemon juice and zest. Beat until well blended. Pour into ramekins or small serving cups.

Chill in refrigerator until set.

When ready to serve, top with a dollop of whipped cream, then garnish with a sprinkling of crushed graham cracker crumbs and lemon zest.

Variation: Serve with shortbread cookie instead of graham crackers.

Note: For best results, use full fat cream cheese, not reduced fat.

Talking about lemon, how about an old family favorite from my Mom’s recipes!

Lemon Supreme Pound Cake

Original recipe using Duncan Hines Deluxe Supreme Cake Mix

1 package Duncan Hines Deluxe II Lemon Supreme Cake Mix

1 package lemon instant pudding mix (4 serving size)

½ cup Crisco oil

1 cup water

4 eggs

Preheat oven to 350°.

Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.

Bake in a greased and floured tube pan, 10-inch or fluted for 45-55 minutes, until center springs back when touched lightly.

Cool right side up in pan for about 25 minutes, then invert onto serving plate.

Glaze

Blend 1 cup confectioners’ sugar with either 2 tablespoons milk or 2 tablespoons lemon juice. Drizzle over cake.