This Layered Lemon Dessert is a refreshing treat that balances sweet and tart flavors perfectly. The base is a crumbly, buttery crust made with flour and finely chopped pecans, providing a satisfying crunch. The top layer is a light, airy mixture of cream cheese, confectioner’s sugar, and whipped topping, offering a rich and smooth texture. The star of the dish is the vibrant lemon filling, cooked to a glossy consistency using cornstarch and brightened with fresh lemon juice and vinegar. It’s an ideal make-ahead dessert for potlucks, family gatherings, or summer parties. The distinct layers allow for a delightful contrast in every bite, making it a memorable way to end a meal.
Layered Lemon Dessert
Description
This Layered Lemon Dessert is a refreshing treat that balances sweet and tart flavors perfectly. The base is a crumbly, buttery crust made with flour and finely chopped pecans, providing a satisfying crunch. The top layer is a light, airy mixture of cream cheese, confectioner's sugar, and whipped topping, offering a rich and smooth texture. The star of the dish is the vibrant lemon filling, cooked to a glossy consistency using cornstarch and brightened with fresh lemon juice and vinegar. It's an ideal make-ahead dessert for potlucks, family gatherings, or summer parties. The distinct layers allow for a delightful contrast in every bite, making it a memorable way to end a meal.Ingredients
Directions
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Preheat oven to 350°F (175°C). In a small bowl, mix the 6 tablespoons of butter, flour, and finely chopped pecans until the mixture resembles coarse crumbs.
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Press the pecan-flour mixture evenly into the bottom of a 9x13 inch baking dish. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool slightly.
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In a medium saucepan, whisk together the 2 cups of sugar, cornstarch, and salt. Gradually whisk in the 2 cups of water.
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Cook the sugar-water mixture over medium heat, stirring constantly, until it comes to a boil and thickens significantly.
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In a separate bowl, beat the 3 eggs lightly. Slowly pour about 1 cup of the hot thickened mixture into the eggs while beating constantly to temper them.
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Pour the egg mixture back into the saucepan with the remaining hot mixture. Return to heat and cook for 2 more minutes, stirring constantly, until thick and glossy.
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Remove from heat. Stir in the vinegar, lemon juice, 1 tablespoon of butter, and lemon extract. Let the lemon filling cool to room temperature.
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In a large bowl, beat the softened cream cheese and confectioner's sugar together until smooth and fluffy.
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Gently fold the whipped topping into the cream cheese mixture until well combined.
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Spread the cooled lemon filling evenly over the baked crust.
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Spread the cream cheese and whipped topping mixture over the lemon layer.
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Refrigerate for at least 2 hours or overnight until set before slicing and serving.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 565.4kcal
- % Daily Value *
- Total Fat 37.7g59%
- Saturated Fat 7.8g39%
- Cholesterol 0.0mg0%
- Sodium 231.8mg10%
- Total Carbohydrate 50.0g17%
- Dietary Fiber 4.5g18%
- Sugars 1.4g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the lemon filling is completely cooled before spreading the cream cheese layer to prevent melting.
For a stronger lemon flavor, you can add the zest of one lemon to the filling along with the juice.
This dessert must be kept refrigerated due to the cream cheese and egg content. It will keep for up to 3-4 days in the fridge.
If you prefer a firmer crust, you can bake it for an additional 2-3 minutes, but watch closely to avoid burning the pecans.
