Easy Lemon Cream Dessert Recipes

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EASY LEMON CREAM DESSERT



Easy Lemon Cream Dessert image

I saw this in a magazine while at the hairdresser. Great easy dessert for those wondering how to use their lemons up. Chilling time is cook time. Serve in pretty stemmed glasses. You an also top with a little whipped cream & strawberry for garnish in place of the lemon zest.

Provided by Jen T

Categories     Dessert

Time 4h5m

Yield 4 serving(s)

Number Of Ingredients 3

300 ml heavy cream (whipping cream)
1 (395 g) can sweetened condensed milk
3 lemons, juice and zest of

Steps:

  • Whip the heavy cream.
  • Empty the sweetened condensed milk into a bowl and mix in the juice of 3 lemons and the grated zest of 2.
  • Fold in the whipped cream.
  • Serve the mixture in nice glasses & top with the grated zest of the 3rd lemon.
  • Place in fridge to chill.

LEMON CREAM DESSERT



Lemon Cream Dessert image

My friend Mary and I enjoy coming up with innovative menus to try out on our husbands at our weekly Saturday night dinners. We combined 60-plus years of culinary experience to concoct this easy yet yummy layered lemon dessert. Our spouses loved it. -Laurel Adams, Danville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 18

1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 large egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon zest
1/2 cup lemon juice
CRUST:
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed

Steps:

  • In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 133mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

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