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Lemon Ladyfinger Dessert Recipe

Lemon Ladyfinger Dessert Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings


  • 2 packages (3 ounces each) ladyfingers, split
  • 3 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup lemon curd
  • 2/3 cup confectioners' sugar


  • 1. Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside.
  • 2. In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight. Yield: 12 servings.

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.

Reviews for Lemon Ladyfinger Dessert

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Reviewed Apr. 15, 2013

"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 Apr. 2, 2013

"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 Nov. 22, 2012

"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 Apr. 10, 2012

"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 Mar. 25, 2011

"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 Jan. 17, 2010

"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:

(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 Jun. 20, 2009

"This is the best lemon dessert I have tried for a long time. I found it easy to make."

Reviewed May. 18, 2009

"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 May. 12, 2009

"I while the idea is simple, the directions are 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 May. 12, 2009

"What in the world is LEMON CURD??"

Reviewed Apr. 4, 2009

"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!

Reviewed Mar. 22, 2009

"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."

Reviewed Feb. 18, 2009

"Amazing! The easiest dessert I've ever made, and everyone loved it!"

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Wine Pairings

Sweet White Wine

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