Ingredients
Scale
- 3–1/2 cups graham cracker crumbs
- 1–3/4 cups sugar, divided
- 1 tablespoon ground cinnamon
- 1–1/4 cups butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 2 cups heavy whipping cream
- 1 teaspoon lemon extract
- 2 jars (10 ounces each) lemon curd or 1 can (15–3/4 ounces) lemon pie filling
Instructions
- In a large bowl, mix together the graham cracker crumbs, 3/4 cup of sugar, and ground cinnamon. Stir in the melted butter until combined.
- Reserve half of the crumb mixture for the topping.
- Press the remaining crumb mixture firmly onto the bottom of a greased 13×9-inch baking dish to form a crust.
- In a separate large bowl, beat the softened cream cheese and the remaining sugar until smooth and creamy.
- Gradually add the heavy whipping cream and lemon extract to the cream cheese mixture. Beat until soft peaks form.
- Spread half of the cream cheese mixture evenly over the crust in the baking dish.
- Gently spread lemon curd over the cream cheese layer.
- Spread the remaining cream cheese mixture on top of the lemon curd layer.
- Sprinkle the reserved crumb mixture over the top layer.
- Cover the dish with plastic wrap and refrigerate it overnight.
Notes
Layered Lemon Dessert Squares can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 23g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: lemon dessert, layered dessert, lemon squares, no-bake dessert, refreshing dessert