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We whipped up this rich and creamy treat just for your Easter dinner. Five ingredients and 20 minutes are all you need to make this impressive dessert. —Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1 slice equals 396 calories, 31 g fat (19 g saturated fat), 144 mg cholesterol, 109 mg sodium, 27 g carbohydrate, trace fiber, 4 g protein.
Originally published as Lemon Ladyfinger Dessert in Simple & Delicious March/April 2009, p18
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 15, 2013 by VOSlady
I've had this recipe saved with an over the top review by the poster. Wish I'd read these reviews before making. Definitely needs more lemon curd and less whipped cream. I'd make again with those changes. I'm taking it to a potluck tomorrow and will see what others think!!!
Reviewed on Apr. 02, 2013 by dellyjoe
I am giving this five stars even though I haven't made it yet. The other reviews say it is good, so it must be. I find the directions for the lady fingers confusing and am wondering why Taste of Home hasn't responded to these questions. Do you look at the feedback on these recipes?
Reviewed on Nov. 22, 2012 by sandybeaches-lw
SOLUTION TO CRUNCHY LADYFINGERS TO STAND UP: First using stick of butter grease pan. Place in freezer 5 to 10 min. Dab honey on side of ladyfinger that will touch the pan abt size of a dime. Do not let ladyfingers touch. Finished, place all in freezer until you pour in contents.
Reviewed on Apr. 10, 2012 by hemmie
To die for! Easy, quick, delicious, more than delicious! And I didn't let it sit in the fridge overnight....just a couple of hours. It is my new favorite recipe for showing off!
Reviewed on Mar. 25, 2011 by donnainco@aol.com
For those who have made this recipe, did you use whole ladyfingers or split ladyfingers? I understand to hold out 5 for the middle of the filling. Just need to know if they were whole or split. Thanks.
Reviewed on Jan. 17, 2010 by JennyMelynntoh
I would definitely only use 2 cups heavy whipping cream and at least 1 cup lemon curd. I made my own lemon curd, for a great recipe go to: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html(or search for Ina Garten's lemon curd). Also, if you can't find lady fingers, I used Pepperidge Farm French Vanilla Pirouettes cut into thirds for the sides and ground up with butter for the bottom crust.
I would definitely only use 2 cups heavy whipping cream and at least 1 cup lemon curd. I made my own lemon curd, for a great recipe go to: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html
(or search for Ina Garten's lemon curd). Also, if you can't find lady fingers, I used Pepperidge Farm French Vanilla Pirouettes cut into thirds for the sides and ground up with butter for the bottom crust.
Reviewed on Jun. 20, 2009 by dmars48
This is the best lemon dessert I have tried for a long time. I found it easy to make.
Reviewed on May. 18, 2009 by Jan2
I think the word 'split' means what i call 'divided'.Meaning the ingredient - in this case the 2 pkg. of ladyfingers- are divided into 5 ladyfingers and the rest, used in 2 different parts of the recipe. Just responding to a comment somebody else said. Hope this helps. Jan.
Reviewed on May. 12, 2009 by wehe1964
I while the idea is simple, the directions are lacking...one can't "split" ladyfingers, at least the ones available in kansas. And it took 6 hands to hold the ladyfingers up while scooping in the filling. It was delicious....but I'll figure out another way to make it.
Reviewed on May. 12, 2009 by mspatty29
What in the world is LEMON CURD??
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