Preheat the oven to 350F
In a bowl, mix graham cracker crumbs, sugar and Ontario butter until combined
On a prepared baking tray add graham cracker mix and press onto the baking tray evenly. Bake for 8 minutes. Remove from the oven and cool.
In a bowl, add lemon curd, Ontario cream cheese, and Ontario milk and mix with a hand mixer until smooth, about 4-5 minutes and set aside.
In each serving glass, crumble graham cracker crust into the bottom, covering evenly.
Spoon cream cheese lemon curd mixture on top of the crust
Garnish with raspberries, mint leaves and lemon slices and serve
Remove the zest from the lemon and set aside. Squeeze the lemons to create the fresh lemon juice needed for the recipe.
In a bowl, add lemon zest, lemon juice, sugar and butter. Use a whisk to mix the ingredients.
Add in one egg at a time and mix.
In a large saucepan on low-medium heat, pour in the mixture and cook until curd has thickened (approx 10 mins). Stir frequently.
Remove from heat, once cooled, use in the above recipe.