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Layered Lemon Dessert Squares

I found this recipe in an old cookbook and changed it to be extra citrusy. If you’re a fan of Key lime pie, substitute lime for the lemon flavors. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    15 servings

Ingredients

  • 3-1/2 cups graham cracker crumbs
  • 1-3/4 cups sugar, divided
  • 1 tablespoon ground cinnamon
  • 1-1/4 cups butter, melted
  • 2 packages (8 ounces each ) cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 teaspoon lemon extract
  • 2 jars (10 ounces each) lemon curd or 1 can (15-3/4 ounces) lemon pie filling

Directions

  • In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish.
  • In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.
Nutrition Facts
1 piece: 676 calories, 42g fat (25g saturated fat), 136mg cholesterol, 361mg sodium, 71g carbohydrate (56g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • cindiak
    Jun 29, 2020

    Very yummy! I added a few tablespoons of lemon zest to the cream cheese layer.

  • Jon
    May 6, 2020

    Delicious! Love lemon anything! Upped the lemon more by making a box of instant lemon pudding I had, then used a small cookie scoop to scatter dollops of 1- 10oz jar of lemon curd I already had(added a splash of lemon juice and microwaved briefly to loosen up)..So... Crust, cream cheese layer, pudding layer, lemon curd dollops swirled in w/a chopstick, topped with remaining graham cracker crumbles!! Thanks for the inspiration!!!

  • Yonella
    Apr 26, 2020

    No comment left

  • Jane
    Apr 9, 2020

    Because it's just the two of us, I halved the recipe. Used 3/4cup sugar in the filling with about 1 Tabl lemon zest. Layered into a graham cracker pie crust. Chilled o'night. Came out great. We love lemon recipes. Brought (as pie) to church pot luck. Not a crumb left.

  • alfoa
    Nov 25, 2019

    It received rave reviews. My only complaint is that the squares collapsed and didn't look pretty. It makes about 50% more crust/topping than needed.

  • grannysam6051
    May 15, 2018

    Actually, I want to ask a question about ingredients. Is 1 tablespoon of ground cinnamon correct? That seems like a lot.

  • Rita
    Sep 4, 2017

    Easy to make and loved by all. Even the smallest kids were asking for more. Always leary trying new things but it was a definate hit!!

  • murphykenwmsp
    Apr 24, 2017

    I used ginger snaps instead of graham crackers. Brown sugar instead of granulated white sugar, but, only 1/2 as much sugar as called for in recipe. Added I tsp ground cloves to the spice mixture. DELICIOUS and easy, no baking required. I am glad I found this recipe!