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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    15 servings


  • 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 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.
Nutrition Facts
1 piece: 565 calories, 42g fat (23g saturated fat), 171mg cholesterol, 216mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 5g protein.

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  • carollm
    Apr 13, 2017

    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!

  • BlueTopaz7
    Apr 11, 2014

    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.

  • yourmother55
    Feb 21, 2012

    Whoever said the prep time on this dessert is wrong!! By the time you beat, whip, mix, or cook each layer and then let it cool, this recipe takes 3 hours to make. I spent all evening preparing this dessert! I definitely will not make this again.

  • senzascusa
    Dec 7, 2010

    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.

  • LaVerleS
    Aug 20, 2010

    This is a fabulous easy dessert. Chocolate cooked pudding also works especially well.Twenty years ago when we made this, we called it Republican Dessert because it was too rich for the democrats. I love this dessert!

  • marenew
    May 25, 2009

    This is fabulous. I've made it several times to rave reviews.M. Newman