There are some folks I know who will not eat a dessert unless it is chocolate. They are right about that β chocolate is the best! But there are times when a lemon dessert is a very close second. Especially in spring, I like to make something lemon.
This recipe for Layered Lemon Dessert is one that you may already make. Recently, I made it using the Sour Cream Lemon Pie filling recipe in my cookbook on page 110 instead of regular lemon pie filling. It was scrumptious! It made the dessert so much more decadent.
You can make this dessert 1-2 days in advance and it can also be frozen in a pinch. If you freeze it, the crust will be softer but still highly edible.
Layered Lemon Dessert
Crust:
2 cups all-purpose flour
1 cup butter, softened
1 cup finely chopped pecans
Lemon filling (top layer):
1-1/2 cups sugar
6 Tbsp. cornstarch
1-1/2 Tbsp. lemon rind, grated
3/4 cup lemon juice
3 large eggs
1-1/2 cups milk
1/3 cup butter
1 cup sour cream
Cream cheese layer:
1 – 250gr. cream cheese
3/4 cup icing sugar
5 cups whipped cream, already whipped
Garnish:
Additional whipped cream
Lemon slices
Fresh mint
For crust, cut softened butter into flour and pecans.
Press into 13β x 9β pan.
Bake at 350ΒΊ F for 20-25 minutes. It does not have to brown, just bake until it is set.
Cool.
Make lemon filling next so it can cool.
Put first six ingredients into a saucepan and mix well.
Heat slowly, stirring frequently. Cook until thickened.
Remove from heat. Stir in butter.
Cool. Stir in sour cream.
For cream cheese layer, beat cream cheese and icing sugar.
Fold in whipped cream.
Spread cream cheese layer on cooled crust.
Spread lemon filling over cream cheese layer.
Before serving, garnish with additional whipped cream, lemon slices and mint.
Serves 12-15 people.
