Cool desserts in winter? Not a great idea in states where that pesky Polar Vortex is dominating. That guy is brutal. But here at the bottom of California we’re experiencing warm days in the 60s and 70s. I think we’re hitting the low 80s today. I’m not bragging though. I’d love some genuine winter weather here. Not dangerously cold stuff, but my daughter was frolicking in the Pacific Ocean waves Saturday.
Yeah, that’s just not right.
So I have an excuse for sharing this kind of summertime dessert with you. I made this yesterday for a family get-together where we watched the San Diego Chargers NOT make it to the Super Bowl. Yea, Groundhog Day for this town.
Not gonna dwell! This lemon delight is tart and refreshing. Use as much or as little lemon curd as you like. It’d be great for summer, but don’t limit yourself to one season with it–it’s too good for that! My mom has a delicious version I’ve always loved (different flavor profile though), but I love this lemon version, too.
Layered Lemon Curd Supreme
- 2 cups flour
- 2 sticks (1 cup) unsalted butter, softened/room temperature
- ½ cup walnuts, chopped finely plus about ¼ cup to garnish
- 2 (8 ounce) packages cream cheese, softened/room temperature
- 2 cups powdered sugar
- 1 tsp. vanilla
- 2 Tbsp. freshly squeezed lemon juice (I use Meyer lemons so I use a bit more); add more to your taste preference
- 1 cup Cool Whip or homemade whipped cream
- 1 to 2 cups lemon curd, homemade or jarred ( I like Trader Joe's and use two 10.5 oz. jars which results in very strong lemon flavor/tartness)
- 1 12-oz. container thawed Cool Whip or Homemade Whipped Cream
- Preheat oven to 350°. In a bowl, cut the butter into flour until it begins to form a ball. Add walnuts. Mix (I use my hands here) and form a ball. Spread (again with hands) evenly into a 9x13-in baking pan/glass dish. Bake for about 20 minutes, until very lightly browned. Cool.
- Using a hand mixer, beat the cream cheese, sugar, vanilla, and lemon juice until smooth and creamy. Add 1 cup Cool Whip or whipped cream and mix until combined. Spread over the cooled crust. Spread the lemon curd evenly over cream cheese layer. Cover and refrigerate for about an hour. Spread whipped cream over curd layer then sprinkle remaining chopped walnuts on top. Refrigerate until ready to serve.