Layered Lemon

A lemony tang gives this dessert its luscious, fresh taste—and it’s large enough to serve at a wedding shower or ladies’ luncheon.


All-purpose flour                          2 cups       500 mL

Butter (or hard margarine)             1 cup 250 mL

Finely chopped pecans                  1 cup 250 mL


Whipping cream (or 1 envelope of   1 cup 250 mL

dessert topping, prepared)

Blocks of cream cheese (8 oz.,      2              2

        250 g, each), softened

Icing (confectioner’s) sugar           1 cup 250 mL


Envelopes of lemon pie filling         2              2     

(not instant),enough
for 2 pies

Large eggs (see Note 1)              2              2


Whipping cream (or 2 envelopes of    2 cups       500 mL

dessert topping, prepared),
see Note 2

Granulated sugar                         2 tbsp.      30 mL

Vanilla extract                            1 tsp.        5 mL

Chopped pecans, for garnish

Crust: Measure flour into medium bowl. Cut in butter until mixture resembles coarse crumbs. Add pecans. Stir. Press firmly in ungreased 9 x 13 inch (22 x 33 cm) pan. Bake in 350°F (175°C) oven for about 15 minutes until golden. Cool.

Second Layer: Beat whipping cream in medium bowl until soft peaks form. Using same beaters, beat cream cheese and icing sugar in large bowl until smooth. Fold in whipped cream. Spread evenly over crust.

Third Layer: Prepare pie filling according to package directions, using 2 eggs. Cool, stirring often. Spread evenly over Second Layer.

Topping: Beat all 3 ingredients in medium bowl until soft peaks form. Spread evenly over Third Layer.

Garnish with pecans. Cuts into 24 pieces.

1 piece: 476 Calories; 31.1 g Total Fat (10.2 g Mono, 2.6 g Poly, 16.5 g Sat); 137 mg Cholesterol; 46 g Carbohydrate;

1 g Fibre; 6 g Protein; 156 mg Sodium

Note 1: Because this recipe doesn’t use egg whites, use 2 whole eggs instead of the 4 yolks the package instructions call for.

Note 2: If you are using dessert topping in place of whipped cream, omit sugar and vanilla extract.

Reprinted from Most Loved Summertime Desserts
 © Company's Coming Publishing Limited
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