LAYERED LEMON DESSERT
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
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.
27 DELICIOUS LEMON DESSERTS (+TANGY LEMON BARK)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 24m
Number Of Ingredients 2
Steps:
- Line a pan with parchment paper or foil and set aside.
- Melt the white chocolate chips over a double boiler or in the microwave.
- Stir in 2/3 cup of the candy.
- Spread in the pan and sprinkle with the rest of the candy
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
LEMON FLUFF LAYERED DESSERT
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
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
LAYERED LEMON DESSERT CUPS
My neighbor gave me a bunch of lemons so I have been searching for lemon recipes. I came across this one that looks really good.
Provided by looneytunesfan
Categories Pie
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, cut butter into flour until crumbly. Stir in pecans. Press onto the bottom of four 6-oz. custard cups coated with nonstick cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool completely on a wire rack.
- In a small mixing bowl, beat the cream cheese and confectioners' sugar until fluffy; fold in whipped topping. Spoon over crusts. cover and chill. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove form the heat. Gently stir in the vinegar, lemon juice, butter and lemon extract. Cool to room temperature without stirring. Spread over cream cheese layer. Chill for 4 hours or overnight. Top with whipped topping if desired.
Nutrition Facts : Calories 488.7, Fat 24.8, SaturatedFat 11, Cholesterol 99.8, Sodium 212.3, Carbohydrate 63.5, Fiber 1.4, Sugar 49.3, Protein 5.6
LAYERED LEMON SQUARES
Layer on the tangy, creamy and luscious goodness with our Layered Lemon Squares! No need to turn on the oven for these easy-to-make Layered Lemon Squares.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese, remaining sugar and 1/4 cup milk in medium bowl with whisk until blended; spread over crust.
- Beat pudding mixes and remaining milk with whisk 3 min. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened; cover with COOL WHIP.
- Refrigerate 4 hours.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 15 g, Protein 3 g
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