Monday, 3 September 2012

Layered Lemon

Well, summer is winding down and soon it will be back to the routine.
I was happy to be invited to a pool/dinner party with friends to cap off the
summer season in style. I usually make layered lemon as a spring time dessert but it
seemed like the perfect thing to take as my contribution. It is not overly sweet and everyone seemed to enjoy the combination of shortbread crust, cream cheese filling and tart lemon. I hope you do too.

Layered Lemon

First layer:
2 cups flour
1 cup butter or margarine
1 cup finely chopped pecans

Second Layer:
2 (8 oz.) pkg cream cheese, softened
1 cup icing sugar
1 cup whipping cream (whipped)

Third Layer:
2 pkg lemon pudding and pie filling (each makes one pie)

Fourth Layer:
2 cups whipping cream
2 Tbsp sugar
1 tsp vanilla

Mix flour, butter and nuts together until crumbly. Press into 9 x 13 pan. Bake for 15 min at 350F,
Cool. Beat cream cheese and icing sugar together. Whip cream. Fold into cream cheese mixture and spread on cooled crust. Prepare pie fillings according to package directions and pour over cream cheese layer when slightly cooled. Beat whipped cream and add sugar and vanilla. Spread onto set lemon layer.Garnish with chopped pecans if desired.

Note: This makes a very generous portion. You can halve the ingredients, using 500 mL of whipping cream and make in an 8 x 8 pan.
I think the original source of this recipe is Company's Coming Desserts but I've made it so much, I pratically consider it one of my own.