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!

📝 Ingredients

• 1 1/2 cups Lemon Curd (homemade or store-bought )
• 1 1/2 cups all-purpose flour ((stir, spoon & level))
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter ((1 stick) room temperature, cut into Tablespoons)
• 1 large egg
• 16 oz block cream cheese (room temperature)
• 2 cups powdered sugar
• 2 Tbsp lemon juice
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla

👨‍🍳 Instructions

1. 1Prepare Lemon Curd the night before, so it has time to thicken and set up in the refrigerator overnight.
2. 2To 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.
3. 3To 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.
4. 4To 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.
5. 5To 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.
6. 6Chill 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.