Lemon Ladyfinger Dessert

Name: Lemon Ladyfinger Dessert
Prep time: 20 min
Total time: 20 min
Yield: 12 servings.
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

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

Directions

Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside.
In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.

Nutrition Facts

1 slice: 396 calories, 31g fat (19g saturated fat), 144mg cholesterol, 109mg sodium, 27g carbohydrate (15g sugars, 0 fiber), 4g protein.

Originally published as Lady Finger Lemon Dessert in Simple & Delicious March/April 2009

Reviews

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Average Rating:

VOSlady

Apr 15, 2013

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!!!
dellyjoe

Apr 2, 2013

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?
sandybeaches-lw

Nov 22, 2012

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.
hemmie

Apr 10, 2012

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!
donnainco

Mar 25, 2011

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.
JennyMelynntoh

Jan 17, 2010

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.
dmars48

Jun 20, 2009

This is the best lemon dessert I have tried for a long time. I found it easy to make.
Jan2

May 18, 2009

I think the word 'split' means what i call 'divided'.Meaning the ingredient - in this case the 2 pkg. of ladyfingers- are divided into 5 ladyfingers and the rest, used in 2 different parts of the recipe. Just responding to a comment somebody else said. Hope this helps. Jan.
wehe1964

May 12, 2009

I while the idea is simple, the directions are lacking...one can't "split" ladyfingers, at least the ones available in kansas. And it took 6 hands to hold the ladyfingers up while scooping in the filling. It was delicious....but I'll figure out another way to make it.
mspatty29

May 12, 2009

What in the world is LEMON CURD??