Easter is only a few days away. Are you ready? If you’re still on the hunt for a delicious and easy dessert, this Luscious Lemon Delight will not disappoint. When I was deciding on what to make for Easter, this sunny-colored dessert immediately came to mind.
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The Luscious Lemon Delight consists of three layers: a crunchy buttery pecan shortbread crust, a creamy cream cheese filling and a bright yellow lemon topping. I’ve made a strawberry version on several occasions, as well, and it’s always a huge hit.
I think the yellow adds such a pretty pop of spring color. This sweet-tart dessert would be the perfect ending to your festive Easter dinner.
Ingredients
Crust:
3/4 cup butter, softened (1 stick and 4 more tablespoons)
1 1/2 cup all-purpose flour
3/4 cup pecans, chopped
Filling:
8 oz. package cream cheese, softened
1 1/2 cup powdered sugar
8 oz. container whipped topping (Cool Whip will do!)
21 oz. can Comstock Lemon Crème or Lemon Pie Filling
Reddi-wip and lemons slices for garnish
Related: Make a Memorable (and Affordable) Easter Dinner
Directions
Preheat oven to 350 degrees. Prepare shortbread crust by adding the butter and flour to a bowl and blend using a large fork or pastry blender.
Add chopped pecans and mix. Press mixture into the bottom of a 9-by-13-inch pan. Bake at 350 degrees for 18 to 20 minutes or until light golden brown. When done, remove from oven and let cool.
While the crust is cooling, prepare the filling. Mix the cream cheese and powdered sugar together using an electric mixer. Fold in the whipped topping into the cream cheese mixture.
When the crust is completely cooled add the cream cheese filling and spread evenly.
Top with lemon crème and refrigerate for at least 4 to 6 hours. Garnish with Reddi-wip whipped topping and lemon slices before serving.
Makes 8-10 servings.
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