Layered Lemon Dessert

This layered lemon dessert is by far, my favorite dessert at harvest time. I first came across it from one of the nurses I worked with in the pediatric operating room. She was a wonderful baker and cook, and even did catering. At one of our many potlucks (nurses love potlucks!) she brought this and I had to have the recipe! The family all loves it and I am a sucker for anything lemon or citrusy so I had to share with you now!

Since this is a layered dessert, each layer requires different ingredients, but for the purposes of your shopping list, here is what you need for them all:

Layered Lemon Dessert

• 1 cup butter or margarine + 2 tbsp separated
• 2 cups flour
• 1 cup chopped pecans
• 2   8 oz. packages of cream cheese, softened
• 1 cup icing sugar + 2 tbsp separated
• 3 cups whipping cream separated
• 2 packages lemon pie filling
• 4 eggs
• 2 lemons
• 1 tbsp vanilla
• Sliced almonds to garnish

And now the break down! But first, might as well preheat your oven to 350! (For easy to follow recipe, scroll to bottom)

First Layer

• Mix 1 cup butter, 2 cups flour, and 1 cup chopped pecans well with electric mixer
• Pat into greased 9×13 pan
• Bake at 350ºF for 15 minutes

Second Layer

• Beat both the cream cheeses and 1 cup of icing sugar together
• Whip 1 cup of whipping cream
• Mix whipping cream into cream cheese/sugar mixture (reeeeeeeally mix it up good!)
• Spread over crust (easier if crust is cooled, even slightly)

Third Layer

• Make the 2 lemon pie fillings according to package directions, but use whole eggs
• Add zest and juice of 2 lemons
• Cook and pour on top of cream cheese layer

Fourth Layer 

• Combine remaining 2 cups whipping cream, 2 tbsp icing sugar & 1 tbsp vanilla
• Whip it, whip it good
• Cover lemon layer
• Garnish with sliced almonds

Then you refrigerate it and EAT IT! It is divine I tells ya! And for your ease of following the directions saving you scrolling up and down:

Layered Lemon Dessert

 

Author: Nurse Loves Farmer

Recipe type: Dessert

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

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Layers of cream cheese, whipped cream, & lemons with a pecan crust...need I say more?

Ingredients

• 1 cup butter or margarine + 2 tbsp separated
• 2 cups flour
• 1 cup chopped pecans
• 2 8 oz. packages of cream cheese
• 1 cup icing sugar + 2 tbsp separated
• 3 cups whipping cream separated
• 2 packages lemon pie filling
• 4 eggs
• 2 lemons
• 2 tbsp vanilla
• Sliced almonds to garnish

Instructions

First Layer

1. Mix 1 cup butter, 2 cups flour, and 1 cup chopped pecans well with electric mixer
2. Pat into greased 9×13 pan
3. Bake at 350 for 15 minutes
   

Second Layer

1. Whip 1 cup of whipping cream in stand mixer if you have one.
2. Add both the cream cheeses (softened at room temperature) and 1 cup of icing sugar together to whipping cream and beat together really well, about 3 minutes.
3. Spread over crust (easier if crust is cooled, even slightly)

Third Layer

1. Make the 2 lemon pie fillings according to package directions, but use whole eggs
2. Add zest and juice of 2 lemons
3. Cook and pour on top of cream cheese layer
4. Cool in refrigerator before adding next layer
   

Fourth Layer

1. Combine remaining 2 cups whipping cream, 2 tbsp icing sugar, & 1 tbsp vanilla
2. Whip it, whip it good
3. Cover lemon layer
4. Garnish with sliced almonds!

3.2.2708

Thanks for stopping by, please let me know if you make this layered lemon dessert and what you think!

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Sarah Schultz

I'm a nurse who married a farmer and I'm a boy mom of 3 to Braden, Ethan and Jonathan. I love blogging about family life, farming, recipes and embracing my role as farm wife and mom. I'm knee-deep in tractors, trains and trucks and I'm often seen with my camera in my hands catching life's moments.

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