Lemon Dessert Recipe: Easy, No-Gelatin Treats

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:

  1. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
  2. Press the mixture into the bottom of a greased 9×13 inch pan.
  3. Bake at 325°F (163°C) for 10 minutes, then allow to cool slightly.

Make the Lemon Curd Layer:

  1. In a saucepan over medium heat, whisk together lemon juice, lemon zest, 1 cup sugar, and eggs.
  2. Add cubed butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
  3. Strain through a fine mesh to remove any zest pieces, then let cool to room temperature.
  4. Spoon the cooled lemon curd over the prepared crust, spreading evenly.

Prepare the Cream Cheese Layer:

  1. Beat the cream cheese with 1 cup sugar and vanilla extract until smooth.
  2. Add eggs one at a time, beating just until blended after each addition.
  3. Stir in sour cream.

Assembly and Baking:

  1. Pour the cream cheese mixture over the lemon curd layer in the pan.
  2. Spoon a little more lemon curd over the cream cheese layer and use a knife or toothpick to gently swirl.
  3. Bake at 325°F (163°C) for about 35-40 minutes, or until set.
  4. 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

Lemon Dessert Recipe: Easy, No-Gelatin Treats


  • Author: Maria

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

Scale

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:

  1. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
  2. Press the mixture into the bottom of a greased 9×13 inch pan.
  3. Bake at 325°F (163°C) for 10 minutes, then allow to cool slightly.

Make the Lemon Curd Layer:

  1. In a saucepan over medium heat, whisk together lemon juice, lemon zest, 1 cup sugar, and eggs.
  2. Add cubed butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
  3. Strain through a fine mesh to remove any zest pieces, then let cool to room temperature.
  4. Spoon the cooled lemon curd over the prepared crust, spreading evenly.

Prepare the Cream Cheese Layer:

  1. Beat the cream cheese with 1 cup sugar and vanilla extract until smooth.
  2. Add eggs one at a time, beating just until blended after each addition.
  3. Stir in sour cream.

Assembly and Baking:

  1. Pour the cream cheese mixture over the lemon curd layer in the pan.
  2. Spoon a little more lemon curd over the cream cheese layer and use a knife or toothpick to gently swirl.
  3. Bake at 325°F (163°C) for about 35-40 minutes, or until set.
  4. 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.

1 thought on “Lemon Dessert Recipe: Easy, No-Gelatin Treats”

  1. 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!!

    Reply

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