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Our Test Kitchen 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. Simple & Delicious 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. 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??
Reviewed on Apr. 27, 2009 by melissa thomas
I had to break the ladyfingers in half in order to get them to stand up. I could only find ones with rounded bottoms and they were not going to stand up on their own. But other than that this was excellent. Everyone loved it. I will probably add more lemon curd next time (as we all really like the lemon flavor) but it was a nice light dessert that was refreshing. I am thinking of adding it to our summer holiday menus as a nice light treat. Melissa
I had to break the ladyfingers in half in order to get them to stand up. I could only find ones with rounded bottoms and they were not going to stand up on their own.
But other than that this was excellent. Everyone loved it. I will probably add more lemon curd next time (as we all really like the lemon flavor) but it was a nice light dessert that was refreshing. I am thinking of adding it to our summer holiday menus as a nice light treat.
Melissa
Reviewed on Apr. 04, 2009 by nmblades
I made this for a co-workers birthday at work. We all loved it! It was very light, not heavy at all.I do agree that it needs a bit more lemon tang. Extra curd could be added.I skirted the issue of the bottom sticking to the pan by lining my pan with wax paper that I had greased. I was afraid that it would stick.The amount of whip cream was just fine.Quick and very easy to make! Rave reviews!nmblades
I made this for a co-workers birthday at work. We all loved it! It was very light, not heavy at all.
I do agree that it needs a bit more lemon tang. Extra curd could be added.
I skirted the issue of the bottom sticking to the pan by lining my pan with wax paper that I had greased. I was afraid that it would stick.
The amount of whip cream was just fine.
Quick and very easy to make! Rave reviews!
nmblades
Reviewed on Mar. 22, 2009 by nettyb
I made this dessert, but made some changes. could only find crunchy ladyfingers and they were hard to stand up in pan. I think the whipping cream should be cut in half and the lemon curd doubled. It was not lemony enough and it didn't set up as I expected. I couldn't get it off the bottom of my springform pan without the whole thing tipping over. I would make this again with the changes indicated above. I did add extra lemon curd to the one I made and everyone really liked it. I will look for soft ladyfingers next time too.
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