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This lemon curd dessert has a sweet butter crust, a rich layer of cream cheese, spicy lemon curd, and fresh whipped cream. A perfect combination of bittersweet flavors!
I may be addicted to citrus, but this dessert is just heavenly! The thick and slightly sweet crust combines perfectly with the 3 layers: sweetened cream cheese, lemon cream and whipped cream.
I made my lemon curd the night before so that it could build up and thicken in the fridge overnight, but you can fully buy it from the store if you're short on time.
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The most important thing is that you DO THIS! It's sweet and spicy and full of chewy, smooth and creamy pleasure!
The only downside to this lemon curd dessert is that the whipped cream starts to slide off the lemon curd once you cut and serve it, so don't do it until you're ready to eat! Try not to eat it all the first day. 🙂
Lemon curd dessert
- 1 lemon curd recipe (link to recipe in instructions) or 1 1/2 cups store-bought
- 3 cups all-purpose flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon salt
- 1 cup butter, room temperature, cut into tablespoons
- 1 egg
Cream cheese layer:
- 2 packages (8 oz) cream cheese (I use Neufchatel), room temperature
- 2 cups powdered sugar
- 2 tablespoons of lemon juice
- 1 cup thick whipped cream
- 1/4 cup powdered sugar
- 1/2 teaspoon of vanilla
- Prepare Lemon Curd the night before so you have time to thicken and place in the refrigerator overnight.
To make the crust: In a large food processor, pulse the flour, sugar, baking powder, and salt. Add butter and egg and pulse until mixture comes together. You may need to knead it a bit with your hands. Press the butter batter into the bottom of a 13 × 9-inch baking dish. It does not need to be oiled. Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until edges and top are lightly browned. Let cool completely.
To make cream cheese: In a large bowl with a hand mixer, beat cream cheese until smooth and fluffy. Add the powdered sugar and lemon juice all at once. Mix until combined.
To make the whipped cream: In the bowl of a stand mixer with the whisk attachment, beat the heavy cream with the powdered sugar and vanilla until stiff peaks form.
To assemble: Spread cream cheese layer on cooled sweet bread crust. Place the lemon curd over the cream cheese and spread evenly. Place the whipped cream over the lemon curd and spread it evenly and smoothly. You can draw a pattern if you want.
Chill for an hour or two. Then cut and serve the dessert right away. (Whipped cream tends to slide off the lemon curd.) Store leftovers, cut and cover in refrigerator for up to 7 days.
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