A refreshing no-bake dessert made with layers of graham crackers, lemon filling, and whipped cream, perfect for warm weather.

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In a large bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
In a separate bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until combined and slightly thickened.
Gently fold the lemon mixture into the whipped cream until smooth and well incorporated.
In a 9×13 inch dish, spread a thin layer of the lemon cream mixture on the bottom.
Layer graham crackers over the cream, breaking them if needed to fit the dish.
Spread a layer of lemon cream over the graham crackers, then repeat layers, ending with a layer of lemon cream on top.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cake to set.
Garnish with extra lemon zest or slices before serving if desired.

For extra lemon flavor, add more zest or a few drops of lemon extract.
Use store-bought whipped topping for convenience, but fresh whipped cream gives better texture and taste.
This cake can be made a day ahead for easier prep.