Why You’ll Love This Recipe

Refreshing & Tangy: The lemon curd adds a burst of citrus flavor, complemented by the creamy richness of the cream cheese layer.
No-Gelatin: No need for gelatin, making it a quick and easy dessert to whip up.
Perfect for Any Occasion: Ideal for family gatherings, springtime celebrations, or whenever you need a light and bright treat.
Customizable: Adjust the sweetness or tanginess to your liking with simple ingredient swaps.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Lemon Curd Layer:

1 cup fresh lemon juice
2 teaspoons lemon zest
1 cup granulated sugar
4 large eggs
1/2 cup unsalted butter, cubed

For the Cream Cheese Layer:

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/4 cup sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Mix graham cracker crumbs, sugar, and melted butter.
Press into the bottom of a greased 9×13 inch pan and bake at 325°F (163°C) for 10 minutes. Let cool.

Make the Lemon Curd Layer:

Whisk lemon juice, zest, sugar, and eggs in a saucepan over medium heat.
Add butter and cook until the mixture thickens (5-7 minutes). Strain and cool to room temperature.
Spread the lemon curd evenly over the cooled crust.

Prepare the Cream Cheese Layer:

Beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, blending after each. Stir in sour cream.

Assembly and Baking:

Pour cream cheese mixture over the lemon curd.
Swirl a bit more lemon curd over the cream cheese layer.
Bake at 325°F (163°C) for 35-40 minutes until set.
Cool to room temperature, then chill in the fridge for at least 4 hours.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours and 5 minutes (includes chilling time)

Variations

Use low-fat cream cheese and sour cream for a lighter version.
Try adding a sprinkle of lemon zest on top for extra flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for the best flavor, but bottled juice can be used in a pinch.

How do I know when the lemon curd is done cooking?

The curd is ready when it thickens enough to coat the back of a spoon.

Can this dessert be frozen?

Yes, it can be frozen for up to one month. Thaw overnight in the fridge before serving.

Is there a gluten-free option for the crust?

You can substitute gluten-free biscuit crumbs for the graham crackers to make it gluten-free.

How long does this dessert need to chill?

Let it chill for at least 4 hours to allow it to set properly.

Conclusion

This lemon dessert combines the best of both worlds with a tangy lemon curd, smooth cream cheese layer, and a crunchy crust. Whether for a casual gathering or a special occasion, this easy-to-make treat is sure to please everyone!

Lemon Dessert

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Author: Julia
Total Time: 4 hours and 5 minutes (includes chilling time)
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This zesty and refreshing lemon dessert is a no-gelatin treat, combining a crunchy graham cracker crust, a tangy lemon curd layer, and a rich cream cheese topping. Simple to make, it’s perfect for family gatherings, spring celebrations, or anytime you want a light and flavorful treat. Customizable and easy, it’s the ideal dessert for any occasion.

Instructions

Prepare the Crust:
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a greased 9×13 inch pan and bake at 325°F (163°C) for 10 minutes. Let it cool.
Make the Lemon Curd Layer:
- In a saucepan over medium heat, whisk together the lemon juice, zest, sugar, and eggs.
- Add butter and cook until the mixture thickens (5-7 minutes).
- Strain the curd to remove any egg bits and allow it to cool to room temperature.
- Spread the cooled lemon curd evenly over the cooled crust.
Prepare the Cream Cheese Layer:
- Beat the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, blending after each. Stir in the sour cream.
Assembly and Baking:
- Pour the cream cheese mixture over the lemon curd.
- Optionally, swirl a bit more lemon curd over the cream cheese layer for extra flavor.
- Bake at 325°F (163°C) for 35-40 minutes, or until set.
Cool and Chill:
- Allow the dessert to cool to room temperature.
- Chill in the refrigerator for at least 4 hours before serving.

Notes

For a lighter version, use low-fat cream cheese and sour cream.
Add a sprinkle of lemon zest on top for extra flavor.
If you prefer a tangier curd, you can adjust the sugar level to your taste.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American