Dive into the zesty world of lemon desserts with this easy-to-follow Lemon Dessert Recipe. Perfect for those who adore the refreshing tang of lemon paired with a creamy texture, this Lemon Dessert Recipe is a delightful treat for any occasion. Whether you’re a seasoned baker or new to the kitchen, this guide will help you create a no-gelatin, utterly delicious Lemon Dessert Recipe that combines a crunchy crust, a zesty lemon curd layer, and a smooth cream cheese topping into one irresistible dish.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Kcal: 390 kcal | Servings: 12
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
F or the Lemon Curd Layer:
- 1 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
For the Cream Cheese Layer:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
Directions:
Prepare the Crust:
- Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press the mixture into the bottom of a greased 9×13 inch pan.
- Bake at 325°F (163°C) for 10 minutes, then allow to cool slightly.
Make the Lemon Curd Layer:
- In a saucepan over medium heat, whisk together lemon juice, lemon zest, 1 cup sugar, and eggs.
- Add cubed butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Strain through a fine mesh to remove any zest pieces, then let cool to room temperature.
- Spoon the cooled lemon curd over the prepared crust, spreading evenly.
Prepare the Cream Cheese Layer:
- Beat the cream cheese with 1 cup sugar and vanilla extract until smooth.
- Add eggs one at a time, beating just until blended after each addition.
- Stir in sour cream.
Assembly and Baking:
- Pour the cream cheese mixture over the lemon curd layer in the pan.
- Spoon a little more lemon curd over the cream cheese layer and use a knife or toothpick to gently swirl.
- Bake at 325°F (163°C) for about 35-40 minutes, or until set.
- Cool to room temperature, then chill in the refrigerator for at least 4 hours before cutting into bars or squares.
Notes:
- Serving Suggestions: Serve chilled for the best texture and flavor. Garnish with fresh lemon slices or zest for an extra pop of color and taste.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Variations: For a lighter version, substitute low-fat cream cheese and sour cream.
- Lemon Curd: Making lemon curd might seem daunting, but it’s quite simple. The key is constant stirring to prevent it from curdling.
Nutritional Breakdown (per serving):
- Calories: 390 kcal
- Carbohydrates: 39g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 14g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Trans Fat: 0.5g
- Cholesterol: 165mg
- Sodium: 220mg
- Potassium: 125mg
- Fiber: 0g
- Sugar: 29g
- Vitamin A: 950IU
- Vitamin C: 8mg
- Calcium: 60mg
- Iron: 1.2mg
This dessert is rich in Vitamin A and C, providing antioxidants that are beneficial for your skin and immune system. The presence of calcium and iron supports bone health and energy levels, making it a delicious yet somewhat nutritious treat.
FAQs:
1. Can I use bottled lemon juice instead of fresh? Fresh lemon juice is recommended for the best flavor, but you can use bottled in a pinch. Just be aware that the taste might not be as vibrant.
2. How do I know when the lemon curd is done cooking? The lemon curd is done when it thickens enough to coat the back of a spoon. If you draw a line through it with your finger, the line should hold.
3. Can this dessert be frozen? Yes, it can be frozen for up to a month. Wrap it well to prevent freezer burn. Thaw overnight in the refrigerator before serving.
4. Is there a gluten-free option for the crust? Absolutely! Substitute the graham cracker crumbs with your favorite gluten-free biscuit crumbs to make a gluten-free version of this dessert.
Enjoy crafting this lemony delight that promises a balance of tangy and sweet flavors, perfect for any dessert lover looking for a refreshing treat.
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Lemon Dessert Recipe: Easy, No-Gelatin Treats
Description
Dive into the zesty world of lemon desserts with this easy-to-follow Lemon Dessert Recipe. Perfect for those who adore the refreshing tang of lemon paired with a creamy texture, this Lemon Dessert Recipe is a delightful treat for any occasion. Whether you’re a seasoned baker or new to the kitchen, this guide will help you create a no-gelatin, utterly delicious Lemon Dessert Recipe that combines a crunchy crust, a zesty lemon curd layer, and a smooth cream cheese topping into one irresistible dish.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Curd Layer:
- 1 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
For the Cream Cheese Layer:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
Instructions
Prepare the Crust:
- Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press the mixture into the bottom of a greased 9×13 inch pan.
- Bake at 325°F (163°C) for 10 minutes, then allow to cool slightly.
Make the Lemon Curd Layer:
- In a saucepan over medium heat, whisk together lemon juice, lemon zest, 1 cup sugar, and eggs.
- Add cubed butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Strain through a fine mesh to remove any zest pieces, then let cool to room temperature.
- Spoon the cooled lemon curd over the prepared crust, spreading evenly.
Prepare the Cream Cheese Layer:
- Beat the cream cheese with 1 cup sugar and vanilla extract until smooth.
- Add eggs one at a time, beating just until blended after each addition.
- Stir in sour cream.
Assembly and Baking:
- Pour the cream cheese mixture over the lemon curd layer in the pan.
- Spoon a little more lemon curd over the cream cheese layer and use a knife or toothpick to gently swirl.
- Bake at 325°F (163°C) for about 35-40 minutes, or until set.
- Cool to room temperature, then chill in the refrigerator for at least 4 hours before cutting into bars or squares.
Notes
- Serving Suggestions: Serve chilled for the best texture and flavor. Garnish with fresh lemon slices or zest for an extra pop of color and taste.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Variations: For a lighter version, substitute low-fat cream cheese and sour cream.
- Lemon Curd: Making lemon curd might seem daunting, but it’s quite simple. The key is constant stirring to prevent it from curdling.
The image looks different from my finished product. The image appears to have used egg white rather than the whole egg – it’s awfully white for having 4 egg yolks. End result is an excellent dessert!!