Lemon Ladyfinger Dessert
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
Ingredients
- 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
Reviews
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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!!!
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?
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.
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!
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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.
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: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html(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.
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