Lemon Curd Dessert
This Lemon Curd Dessert has a sweet shortbread crust, rich cream cheese layer, tangy lemon curd, and fresh whipped cream. A perfect combination of tangy-sweet flavors!
I may be addicted to citrus, but this dessert, is just heavenly!!! The lightly sweet cookie-like crust goes perfectly with the 3 layers on top of it: sweetened cream cheese, lemon curd, and whipped cream.
What is lemon curd?
Lemon curd is a spread, much like jam. It’s also a great dessert topping because of its highly concentrated flavor.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
The tart lemon flavor in the curd is balanced by the cream cheese and whipped cream in this lemon curd dessert.
I made my homemade lemon curd the night before so it could set up and thicken in the fridge overnight before making these lemon dessert bars.
If tempering eggs makes you nervous, I also have an even easier microwave lemon curd recipe.
You can even buy a jar of it from the store if you are pressed for time. Check by the jellies and jams or pie fillings.
Lemon Curd Dessert Squares
The most important thing is that you MAKE THIS! These lemon curd dessert squares are sweet and tangy and full of chewy, smooth, creamy pleasure!
The only downfall is that the whipped cream starts sliding off the lemon curd once you slice it up and serve it, so don’t do that until you are ready to eat!
If you like the pattern that I have in the whipped cream, I have a tutorial that shows you how to make bakery swirled icing. It’s super easy!
Updated Recipe
I’ve updated this recipe since first publishing it. As you can see in the previous photos, my original recipe had a really thick crust. While delicious, it was very difficult to cut through after being chilled.
I’ve remade the recipe to use half of the crust. I feel like it’s a much better proportion to the other layers and is easier to cut through.
Still, I recommend removing this lemon curd dessert from the refrigerator 15-20 minutes before cutting and serving. Enjoy!
More Recipes That Use Lemon Curd
Love lemon desserts? Check out these other recipes that use lemon curd:
- Lemon Curd Cookie Bars
- Lemon Cream Cheese Pie
- Strawberry Lemon Sweet Rolls
- Lemon Strawberry Shortcake
Lemon Curd Dessert
Ingredients
- 1 ½ cups (340 g) Lemon Curd , homemade or store-bought
Crust:
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- ½ cup (100 g) granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) butter, (1 stick) room temperature, cut into Tablespoons
- 1 large egg
Cream Cheese Layer:
- 16 oz (452 g) block cream cheese, room temperature
- 2 cups (240 g) powdered sugar
- 2 Tbsp lemon juice
Whipped Cream:
- 1 cup (237 g) heavy whipping cream
- ¼ cup (30 g) powdered sugar
- ½ tsp vanilla
Equipment
Instructions
- Prepare Lemon Curd the night before, so it has time to thicken and set up in the refrigerator overnight.
- To make the Crust: In a large food processor, pulse the flour, sugar, baking powder, and salt. Add the butter and egg and pulse until the mixture comes together. You may need to knead it a little bit with your hands. Press the shortbread dough into the bottom of a lightly greased 13×9-inch baking dish. Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until the edges and top are lightly browned. Allow to cool completely.
- To make the Cream Cheese: In a large bowl with a hand mixer, beat the cream cheese until light 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, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
- To Assemble: Spread the cream cheese layer over the cooled shortbread crust. Dollop the lemon curd over the cream cheese and spread it evenly. Dollop the whipped cream over the lemon curd and spread it evenly and smooth. You may swirl it, if you like.
- Chill for an hour or two. Then cut and serve the dessert immediately. (The whipped cream tends to slide off the lemon curd.) Store the leftovers, cut, and covered in the refrigerator up to 7 days.
Notes
- Remove dessert from refrigerator 15-20 minutes before cutting and serving. The chilled crust may be hard to cut through.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
*Originally published 4/2/15. Updated 1/11/21.
Lemon curd is delicious on warm gingerbread.
This is my favorite dessert, as well as my picky 10-year-old’s. 🙂 His face lights up whenever I tell him I’m making it. It’s absolute perfection! Thank you for brightening our days with this delightful recipe.
I’m so glad you and your family are enjoying this recipe Amanda! Thanks for taking the time to comment.
Okay, So I finished making this had it refrigerated and just tasted it and this is the best Lemon Curd Dessert that I have ever tried!!! The shortbread crust taste just like how my Mom’s shortbread tasted, it brought me back to my childhood!!!! Thank you!!!
I’m so glad you enjoyed this recipe and that it brought good memories.
This is a good sounding recipe I can’t wait to try it!! I make my own Lemon Curd from a different website called,”Taste of Home” its from a recipe called,”Lemon Cream Dessert” it is the best recipe that I have ever tried and I can’t wait to try this one!!! Thank you for sharing this!!
Gahhhh! You made this dessert for me right?! It looks so refreshing and spring-y and I love all the lemon goodness you loaded into it! Also, the fact that you make your own lemon curd really impresses me!
Homemade lemon curd is the best! I seriously eat it by the spoonful! Thanks Sarah!
Lemon 🍋 curd does taste good by itself!!!!
Wow, that looks incredible!! So yummy for Spring!
Thanks Michelle! It really is a wonderful Springtime dessert!
This looks incredible, Amber! Lemon desserts are my favorite!!! Haha I think this entire pan would be gone in the first day at our house 🙂
I was in serious trouble with this dessert in my house! It was SOOO good! Thanks Kelly!
Oh, yeah! I love lemon and I bet this dessert really hit the spot!
It certainly did! Thanks Teresa!