Pulse graham crackers in a food processor until you have a mix of fine crumbs and pea-sized pieces for better texture contrast and structural integrity in each layer.

Always zest your lemons before cutting and juicing them—once cut, the fruit dries out quickly and zesting becomes nearly impossible.

Refrigerate the cake for at least 30 minutes between adding each major layer to prevent layers from mixing and ensure clean, defined striations when serving.

Chill your mixing bowl and beaters, then whip the Coffee-Mate creamer with powdered sugar until stiff peaks form for a light, airy frosting texture instead of a dense layer.

Check the expiration date on your pudding mix and prepare it just before assembling—aged pudding loses thickening power, resulting in a soggy cake rather than creamy layers.