This recipe is quickly becoming my favorite summer time dessert. It’s not a super quick recipe to make, but it is worth every single minute!
Some of my very favorite recipes are the ones that are passed down in church cookbooks and Junior League cookbooks. My Aunt Johnette gave this recipe to my mom and we made it at the beach a few weeks ago.
And we had it again yesterday for the 4th of July.
There are a few steps involved and little boys love to lick the beaters in between the steps!
This dessert is served cold and has four layers. So the recipe is organized by the layers.
Lemon Layer Delight!
Crust (bottom layer)
1 cup flour
1 stick melted butter
1 cup finely chopped pecans
Directions: Mix well and spread in a 9 1/2 x 13 baking dish and bake at 350 degree for 30 minutes or until slightly browned. Let the crust set out and cool completely.
1 cup Cool Whip
1 8 oz package of cream cheese
1 cup powdered sugar
Directions: Mix well and spread over the cooled crust.
2 egg yolks
Juice of 2 lemons
1 can of sweetened condensed milk
Directions: Stir together and pour over the first layer.
Top with a container of Cool Whip (or real whipped cream, as we prefer!) and garnish if you like. Refrigerate until you’re ready to eat!
Note: There are raw egg yolks in this recipe. I Googled some options for a substitute and didn’t really see anything that would work other than heavy cream. But unless you or a guest has a raw egg allergy it is fine. Just make sure you buy pasteurized eggs for this recipe.
You can fix this recipe with different flavors for the filling, but I love the lemon in the summer time. I’ve had it with chocolate a lot, too, and that’s also a crowd pleaser.
I just love garnishing with sliced lemons and lemon zest.