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!

Author Amber Brady

Prep Time 20

Cook Time 20

Chill Time 2

Total Time 2 40

Yields squares

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

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 13x9-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