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Layered Lemon Dessert Cups

Friends who can't get enough of lemon dishes always love these creamy layered cups. —Dorothy Pritchett, Wills Point, Texas
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    4 servings


  • 2 tablespoons cold butter
  • 1/3 cup all-purpose flour
  • 3 tablespoons finely chopped pecans
  • 3 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup whipped topping
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2/3 cup cold water
  • 1 large egg, lightly beaten
  • 4 teaspoons white vinegar
  • 4 teaspoons lemon juice
  • 1 teaspoon butter
  • 1/2 teaspoon lemon extract
  • Additional whipped topping, optional


  • In a small bowl, cut butter into flour until crumbly. Stir in pecans. Press onto the bottom of four 6-oz. custard cups coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool completely on a wire rack.
  • In a small bowl, beat the cream cheese and confectioners' sugar until fluffy; fold in whipped topping. Spoon over crusts. Cover and chill. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  • Gently stir in the vinegar, lemon juice, butter and lemon extract. Cool to room temperature without stirring. Spread over cream cheese layer. Chill for 4 hours or overnight. Top with whipped topping if desired.
Nutrition Facts
1 each: 466 calories, 21g fat (11g saturated fat), 94mg cholesterol, 225mg sodium, 66g carbohydrate (0 sugars, 1g fiber), 5g protein.

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