Luscious Lemon Cream Dessert (Printer-Friendly Version)
# What You'll Need:
→ For the shortbread crust
01 -
1 cup pecans, chopped into rough pieces
02 -
2 cups plain flour
03 -
1 cup butter, softened at room temp
→ For the creamy cheese filling
04 -
2 cups powdered sugar (sifted after measuring)
05 -
2 packs of cream cheese (8 oz each), softened ahead
06 -
2 tablespoons lemon juice, freshly squeezed
→ For the tart lemon layer
07 -
3 cups chilled milk
08 -
2 boxes (3.4 oz each) lemon pudding mix—instant
→ For the fluffy whipped topping
09 -
½ cup powdered sugar
10 -
1½ cups cold heavy cream
# Method:
01 -
Set the oven to 350°F (175°C) so it’s ready to go. Meanwhile, start getting all your ingredients together.
02 -
Throw the flour and softened butter into a food processor and pulse it until it forms crumbs. Mix in the chopped pecans with a few more pulses. If you don’t have a processor, mix manually with a pastry cutter or a couple forks, then fold in the pecans.
03 -
Spread the pecan mixture evenly into a 9x13 dish, pressing down. Bake it for 20–25 mins or until the crust has a faint golden color. Start working on other layers while it bakes!
04 -
Whisk up the cream cheese, powdered sugar, and lemon juice until everything is completely smooth. Once the crust has cooled fully, spread this on top evenly.
05 -
Using a mixer, beat the lemon pudding mixes with the cold milk for about 3–5 minutes until it gets thick. If it needs more time, let it sit in the fridge to thicken up more before spreading it onto the cream cheese layer.
06 -
In a fresh bowl, whip up the cream and powdered sugar until they form soft peaks that hold their shape. Smooth this over the lemon layer to finish things off.
07 -
Put the dessert in the fridge and let it chill so all the layers firm up before serving. It’s worth the wait!
# Cook's Tips:
01 -
Quick tip: Work on your next layer while the crust bakes and keep each prepared in bowls in the fridge to save time.