- 1 cup cold butter, cubed
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- SECOND LAYER:
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup confectioners' sugar
- 1 cup heavy whipping cream, whipped
- THIRD LAYER:
- 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
- TOP LAYER:
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 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. Yield: 15 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Layered Lemon Dessert
"Being an avid cookbook collector originally from Alberta, where Jean Pare's fabulous cookbooks are published, I have made this dessert many times for many different people. Everyone loves this recipe, and requests it. I always make the first and second layers the day before I serve it to let the flavours meld and to save on time. My only other comment is that I agree that the time it takes to make this dessert is longer than what is stated. This is the perfect dessert for Easter!"
"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."
"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."
"This is fabulous. I've made it several times to rave reviews.M. Newman"