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Layered Lemon Dessert

  • Total Time: 20 minutes



Lemon Curd:

  • 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)

Cream Cheese Layer:

  • 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


Lemon Curd:

  1.  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.


  1. 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.

Cream Cheese Layer:

  1. 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.
  2. 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.

  • Cook Time: 20 minutes
  • Category: Desserts