Layered Lemon Dessert Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:15 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 15 servings


  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup heavy whipping cream, whipped
  • 4-1/2 cups cold water, divided
  • 2 packages (2.9 ounces each) cook-and-serve lemon pudding mix
  • 1 cup sugar
  • 4 egg yolks, lightly beaten
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 piece) equals 565 calories, 42 g fat (23 g saturated fat), 171 mg cholesterol, 216 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.


  1. 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.
  2. In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust.
  3. 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.
  4. 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. Yield: 15 servings.
Originally published as Layered Lemon Dessert in Taste of Home June/July 2000, p53

Sweet White Wine

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

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Reviewed Apr. 11, 2014

"I've had this dessert before - my mom has made it a few times (she's making it this moment in fact), and I can tell you IT IS LUSCIOUS!!! Just one note here though, I was making my own calculation for the calorie information, and I think that, taking into account the number of servings, the calorie count (as high as it seems) should actually be higher still. If the number of servings was 24, then the calorie count listed for a serving should be accurate (according to my calculations). Yes, this recipe is rich - and high in calories like a cheesecake! But definitely worth the rare indulgence."

Reviewed Feb. 21, 2012

"Whoever said the prep time on this dessert is wrong!! By the time you beat, whip, mix, or cook each layer and then let it cool, this recipe takes 3 hours to make. I spent all evening preparing this dessert! I definitely will not make this again."

Reviewed Dec. 7, 2010

"This is a CLASSIC Jean Pare recipe (the Canadian Martha Stewart of recipe books). I've been making this since I was a child (over 20 years!) AMAZING and always gets rave reviews. Soooo worth making. It will not fail to impress your guests and will be gone in a heartbeat at a potluck."

Reviewed Aug. 20, 2010

"This is a fabulous easy dessert. Chocolate cooked pudding also works especially well.

Twenty years ago when we made this, we called it Republican Dessert because it was too rich for the democrats. I love this dessert!"

Reviewed May. 25, 2009

"This is fabulous. I've made it several times to rave reviews.

M. Newman"

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