Ingredients
- 1 cup Diamond of California Walnuts
- 1/4 cup unsalted butter, room temperature
- 1/3 cup sugar, plus
- 2 tablespoons sugar, divided
- 1/2 teaspoon salt
- 8 oz package of cream cheese
- 1 cup heavy whipping cream
- Zest of one lemon
The Steps
- In a food processor, combine the walnuts, butter, 2 tablespoons of sugar and salt. Pulse until nuts are ground and mixture resembles a course dough.
- Spoon the walnut mixture into the bottom of four 8oz mason jars, set aside.
- In an electric mixer, combine the remaining sugar, cream cheese and half of the lemon zest. Mix until well combined.
- Whip the heavy cream until stiff peaks form. Spoon one third of the cream into the cream cheese mixture. Stir to combine. Carefully fold the remaining cream into the cream cheese mixture until just combined.
- Spoon the cream cheese mixture on top of the walnut mixture in the mason jars.
- Refrigerate for at least 2 hours, then top with remaining lemon zest before serving.
