Lemon Cream Dessert with Crumbly Topping

 Ingredients:

**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

**For the Lemon Cream Filling:**
– 1 cup granulated sugar
– 1/3 cup cornstarch
– 1 1/2 cups water
– 3 large egg yolks, lightly beaten
– 1/4 cup fresh lemon juice
– 2 teaspoons lemon zest
– 1/4 cup unsalted butter
– 1 (14 oz) can sweetened condensed milk
– 1 cup heavy whipping cream, whipped to stiff peaks

**For the Crumbly Topping:**
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, cold and cubed
– Powdered sugar, for dusting (optional)

 Instructions:

1. **Prepare the Crust:**
– Preheat your oven to 350°F (175°C).
– In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated.
– Press the mixture evenly into the bottom of a 9×13-inch baking dish.
– Bake for 8-10 minutes until the crust is lightly browned. Remove from the oven and let it cool completely.

2. **Prepare the Lemon Cream Filling:**
– In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually add the water, whisking until smooth.
– Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat.
– Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return all to the saucepan, whisking constantly.
– Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
– Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth. Let it cool slightly.
– Fold in the sweetened condensed milk until well combined.
– Once the mixture is completely cool, fold in the whipped cream.

3. **Assemble the Dessert:**
– Pour the lemon cream filling over the cooled crust, spreading it evenly.

4. **Prepare the Crumbly Topping:**
– In a medium bowl, combine the flour and granulated sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
– Sprinkle the crumbly topping evenly over the lemon cream filling.

5. **Bake and Serve:**
– Bake at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown.
– Let the dessert cool to room temperature, then refrigerate for at least 2 hours before serving.
– Dust with powdered sugar before serving, if desired.

Enjoy your delightful lemon cream dessert with a crumbly topping!