Four Layer Lemon Dessert Recipes

FOUR LAYER LEMON DELIGHT

Steps:

• Mix flour, margarine, and pecans.
• Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
• Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
• Spread evenly on nut crust.
• Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
• Spread remaining container of Cool Whip evenly over top.
• Refrigerate at least 4 hours.

LAYERED LEMON DESSERT SQUARES

Steps:

• In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

LAYERED LEMON DESSERT

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.

FOUR LAYER LEMON DESSERT

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.

FOUR-LAYER CAKE WITH LEMON CURD

Steps:

• For lemon curd:
• Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
• For cake:
• Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
• Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
• Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.

FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)