Lemon Cream Dessert Recipe

Lemon Cream Dessert RecipePhoto by: Taste of Home Lemon Cream Dessert Recipe Rating 5

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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

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Lemon Cream Dessert Recipe
  • Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Yield: 18-24 Servings
    •
30 15 45

Ingredients

  • 1-1/2 cups sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1-1/2 cups cold water
  • 3 egg yolks, lightly beaten
  • 3 tablespoons butter, cubed
  • 2 teaspoons grated lemon peel
  • 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 milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 1 carton (16 ounces) frozen whipped topping thawed

Directions

  • 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 peel. 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 13-in. x 9-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. Yield: 18-24 servings.

Nutritional Facts 1 serving (1 piece) equals 295 calories, 16 g fat (9 g saturated fat), 54 mg cholesterol, 149 mg sodium, 34 g carbohydrate, trace fiber, 4 g protein.

Originally published as Lemon Cream Dessert in Taste of Home June/July 2002, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Taste of Home

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Reviews for Lemon Cream Dessert (5)

Lemon Cream Dessert Recipe

Lemon Cream Dessert

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Reviewed on Feb. 06, 2012 by GrandmaJ25

I found this recipe in June/July 2002 issue I picked up at a garage sale. What a wonder find. Made this for Super Bowl Sunday and it was a big hit with the family. Even the picky eater loved it. Will make this again for sure! Passed the recipe on to my wonderful daughter-in-law, she so loved this dessert.


Reviewed on Jan. 17, 2012 by teach*music

Rave reviews at family gathering! Asked 3x's for the recipe. Husband says this is our new family standard for desserts. Took me a bit longer than expected, but more than worth it. Looks beautiful & tastes great. Thank you!


Reviewed on Dec. 12, 2011 by seanb

This is one of my favorite desserts. I have made this numerous times and always get compliments on it.


Reviewed on Nov. 09, 2011 by moyer1995

This dessert is soooo worth the time and effort! I've made it several times and I get asked for the recipe every time. I followed the recipe exactly and I've also used just a graham cracker crust and both are amazing!! Love it, love it, love it!! Highly recommend it!


Reviewed on Jun. 20, 2011 by Dioptase

Wow. I made this for Father's day and it was WONDERFUL!!! Give yourself plenty of time. I did not modify at all. I used fresh lemon juice which tasted perfect. I already had a request to make this again. Very rich but worth every minute and "calorie". This is definitely going to be a favorite.

 
 
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