Layered Lemon Dessert Food

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.

LAYERED LEMON-LIME DESSERT

Steps:

• Spoon sherbet into foil-lined 9x5-inch pan; spread to form even layer in pan. Freeze 10 min.
• Meanwhile, beat cream cheese spread in large bowl with whisk until creamy. Gradually beat in sweetened condensed milk until blended. Stir in COOL WHIP and lime juice.
• Spread cream cheese mixture over sherbet layer in pan; freeze 3 hours or until firm.

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

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.

LAYERED LEMON DREAM

Steps:

• Grease a 9x1 inch pan (I use my butter wrappers).
• In a large bowl, mix the graham cracker crdumbs, 3/4 cup sugar, and cinnamon.
• Stir in the butter.
• Reserve 1/2 of the crust mixture for the topping.
• Press the remaining crumb mixture onto the bottom of the prepared baking dish.
• In a large bowl, beat the cream cheese and the remaining sugar together until smooth.
• Gradually beat in the heavy whipping cream and lemon extract until soft peaks form.
• Spread 1/2 of the cream cheese mixture over the crust on the bottom of the baking dish.
• Gently spread the lemon curd over the cream cheese layer.
• Cover the lemon curd with the remaining cream cheese mixture.
• Sprinkle the top with the reserved graham cracker crumb mixture.
• Refrigerate, covered, for at least 8 hours and up to overnight.
• Serve chilled.

LEMON-LIME LAYERED DESSERT

Steps:

• Line a 9 x 5 inch loaf pan with foil.
• Spoon the sherbet into pan.
• (Sherbet can be softened in the microwave for 10-15 seconds to make it easier to spread).
• Freeze 15 minutes.
• Beat cream cheese until fluffy.
• Gradually beat in sweetened, condensed milk and lemon juice.
• Stir in Cool Whip.
• Spread mixture over sherbet.
• Freeze for three hours or overnight.
• Cut into slices.

LAYERED LEMON SQUARES

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.

LAYERED LEMON DESSERT CUPS

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.

LEMON FLUFF LAYERED DESSERT

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.