Layered Lemon Dessert
Total TimePrep: 30 min. + chilling
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!
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.
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.
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.
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!
This is fabulous. I've made it several times to rave reviews.M. Newman