Best Layered Lemon Dessert Recipes

LAYERED LEMON DESSERT

Layered Lemon Dessert image

For an absolutely delicious dessert, this recipe makes a wonderful treat. The lemon is so refreshing and the layers are so easy to put together.-Jean Pare`, Vermilion, Alberta

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 16

Ingredients

1 cup cold butter, cubed
2 cups all-purpose flour
1 cup finely chopped pecans
SECOND LAYER:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped
THIRD LAYER:
4-1/2 cups cold water, divided
2 packages (2.9 ounces each) cook-and-serve lemon pudding mix
1 cup sugar
4 egg yolks, lightly beaten
TOP LAYER:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.

Nutrition Facts : Calories 565 calories, Fat 42g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 216mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON FLUFF LAYERED DESSERT

Lemon Fluff Layered Dessert image

I developed this recipe by combining parts of three of my favorite lemon desserts. Many people have told me that this is the best dessert they have ever had. Note: eventhough this recipe seems complicated, be aware that if you take shortcuts, or use substituted ingredients, the results might be OK, but it definately will not taste the same. Quality ingredients are definately the key to a great recipe.

Provided by Glassylady

Categories Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 19

Ingredients

1 1/4 cups almonds, toasted, ground
1 cup graham cracker crumbs
7 tablespoons unsalted butter, melted
2 teaspoons lemon peel, grated
1/2 teaspoon almond extract
1 pint heavy whipping cream
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 1/2 cups sugar
1/4 cup cornstarch
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon fresh lemon juice
1/2 cup cold water
5 egg yolks, well beaten
2 tablespoons unsalted butter
1 1/4 cups boiling water
2 teaspoons lemon peel, grated

Steps:

For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.

Nutrition Facts : Calories 377.5, Fat 26.6, SaturatedFat 13.4, Cholesterol 117.8, Sodium 144, Carbohydrate 32.6, Fiber 1.4, Sugar 25.4, Protein 4.7

FOUR LAYER LEMON DESSERT

Four Layer Lemon Dessert image

I got this recipe from a lady in my quilt guild. I've since taken it to church a few times and everyone loved it.

Provided by Kaykwilts

Categories Dessert

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter or 1/2 cup margarine
2 tablespoons sugar
3/4 cup pecans, chopped
1 cup flour
1 (8 ounce) package cream cheese
2/3 cup sugar
1 (8 ounce) carton Cool Whip
2 (14 ounce) cans sweetened condensed milk
3 egg yolks
1/2 cup lemon juice

Steps:

Mix butter or margarine, 2 tablespoons sugar, pecans and flour well. Press on the bottom of a 9 x 13-inch pan. Bake at 350 degrees until light brown. Cool.
Mix cream cheese and 2/3 cup sugar, then add 1/2 half of the cool whip carton. Spread over the cooled crust.
Mix sweetened condensed milk, egg yolks and lemon juice. Spread over the second layer.
Spread the other half of the cool whip over the third layer. Refrigerate.

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