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Layered Lemon Dessert

 Layered Lemon Dessert
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
15 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure 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.

2 of 2

Layered Lemon Dessert (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.