Directions

1. Step

In a saucepan, whisk together the eggs and sugar. Add the cornstarch, lemon juice, and water, mixing until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the butter until fully melted. Set the lemon cream aside to cool, then cover it with plastic wrap to prevent a skin from forming.

2. Step

Crush the biscuits into fine crumbs and mix with the melted butter until well combined. Press the mixture firmly into the bottom of a prepared pan or serving dish to form an even layer. Place in the refrigerator to chill while you prepare the next layer.

3. Step

In a mixing bowl, beat the Philadelphia cheese with the icing sugar until smooth. Add the lemon juice and whipping cream, and whisk until the mixture is light and fluffy.

4. Step

Spread the cream cheese mixture evenly over the biscuit base. Pour the cooled lemon cream over the cream cheese layer, smoothing it out with a spatula. Chill the dessert in the refrigerator for at least 4 hours or until set.