A buttery shortbread crust, a layer of sweetened cream cheese, homemade lemon curd and whipped topping make up this Layered Lemon Dessert. It’s completely fabulous!
Easter snuck on me way too fast. I realized the other day I haven’t shared any ideas for Easter desserts. So today I’m sharing one of my favorite lemon desserts ever. It’s simple to make, light and so refreshing.
My friend brought to to my son’s open house when he left on his mission back in October of 2014. At the request of my mom, sister and aunt I had to get the recipe. So I did and it’s taken me this long to share it with you.
I blame it on the gazillion other recipes I’ve come across and had to make and then I forget about all the other recipes I’ve loved and made and want/need/mean to share.
Now if the thought of making homemade lemon curd causes sheer panic, don’t let it, this stuff is so simple to make. You literally put everything in a pan and whisk it over medium low heat. It’s that simple. Even my boys could make this. Ok, maybe that’s a bit of an exaggeration. But it really is simple.
I like to make the lemon curd the day before so it’s nice and cold and then it’s one less step to worry about the day I make the dessert.
- 1 cup fresh lemon juice
- 3 tablespoons grated lemon zest
- 4 eggs
- 1 cup + 2 tablespoons sugar
- 3/4 cup butter cut into cubes
- 2 tablespoons sugar
- 1 cup of flour
- 1/2 Cup butter or margarine
- 1/2 cup chopped pecans (optional)
- 1 pkg. (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 of an 8 oz container of Cool Whip
- Remaining 1/2 of the Cool Whip
Whisk together the lemon juice, zest, eggs and sugar. Add butter chunks and cook over medium low heat, whisking constantly. Cook until mixture thickens (about 7 to 8 minutes). It’s ready when you dip the back of a spoon into the mixture and, when you drag your finger through it, it leaves a line. Remove from heat an allow to cool. Place a piece of saran wrap directly on top of the lemon curd and put in refrigerator for several hours overnight.
Mix sugar, flour, butter and nuts (if using) together until crumbly (I like to use my food processor) press into a 9 x 13-in. Pan. Bake at 350 degrees for about 10 to 15 minutes, or until edges start to turn golden brown Set aside to cool.
In a bowl, combine softened cream cheese and powdered sugar. Mix with an electric mixer until smooth. Fold in the Cool Whip. Spread on cooled crust layer, then chill in fridge for about 15-20 minutes.
Spread lemon curd over cream cheese layer. Then top with desired amount of Cool Whip. Refrigerate for several hours before serving.
Sometimes I double the crust to make it thicker. In the pictures I doubled the crust. Feel free to do whatever you like. If you do double the crust, you'll need to bake it closer to 20 mins.
Recipe Source: My friend Carolyn W.