This is, by far, my favorite dessert at harvest time. I first came across it from one of the nurses I worked with in the pediatric operating room. She was a wonderful baker and cook, and even did catering, I believe. At one of our many potlucks (nurses love potlucks!) she brought this and I had to have the recipe! The family all loves it and I am a sucker for anything lemon or citrusy so I had to share with you now!
Since this is a layered dessert, each layer requires different ingredients, but for the purposes of your shopping list, here is what you need for them all:
Ingredients
- 1 cup butter or margarine + 2 tbsp separated
- 2 cups flour
- 1 cup chopped pecans
- 2 8 oz. packages of cream cheese
- 1 cup icing sugar + 2 tbsp separated
- 3 cups whipping cream separated
- 2 packages lemon pie filling
- 4 eggs
- 2 lemons
- 2 tbsp vanilla
- Sliced almonds to garnish
First Layer
- Mix 1 cup butter, 2 cups flour, and 1 cup chopped pecans well with electric mixer
- Pat into greased 9x13 pan
- Bake at 350 for 15 minutes
Second Layer
- Beat both the cream cheeses and 1 cup of icing sugar together
- Whip 1 cup of whipping cream
- Mix whipping cream into cream cheese/sugar mixture (reeeeeeeally mix it up good!)
- Spread over crust (easier if crust is cooled, even slightly)
Third Layer
- Make the 2 lemon pie fillings according to package directions, but use whole eggs
- Add zest and juice of 2 lemons
- Cook and pour on top of cream cheese layer
Fourth Layer
- Combine remaining 2 cups whipping cream, 2 tbsp icing sugar, & 1 tbsp vanilla
- Whip it, whip it good
- Cover lemon layer
- Garnish with sliced almonds!
Then you refrigerate it and EAT IT! It is divine I tells ya!
And for your ease of following the directions saving you scrolling up and down:
First Layer
- Mix 1 cup butter, 2 cups flour, and 1 cup chopped pecans well with electric mixer
- Pat into greased 9x13 pan
- Bake at 350 for 15 minutes
- Beat both the cream cheeses and 1 cup of icing sugar together
- Whip 1 cup of whipping cream
- Mix whipping cream into cream cheese/sugar mixture (reeeeeeeally mix it up good!)
- Spread over crust (easier if crust is cooled, even slightly)
- Make the 2 lemon pie fillings according to package directions, but use whole eggs
- Add zest and juice of 2 lemons
- Cook and pour on top of cream cheese layer
- Combine remaining 2 cups whipping cream, 2 tbsp icing sugar, & 1 tbsp vanilla
- Whip it, whip it good
- Cover lemon layer
- Garnish with sliced almonds!
