Lemon Fluff Layered Dessert

Recipe by Glassylady

I developed this recipe by combining parts of three of my favorite lemon desserts. Many people have told me that this is the best dessert they have ever had. Note: eventhough this recipe seems complicated, be aware that if you take shortcuts, or use substituted ingredients, the results might be OK, but it definately will not taste the same. Quality ingredients are definately the key to a great recipe.

Top Review by kberg

Oh my goodness! This is the best lemon dessert I have ever had. It is rich but light, not heavy. Full of flavor and creamy. What a great ending to any meal or as a featured "treat" for a gathering with a cup or coffee or tea. It is so true that quality ingredients make the winning difference.

Ingredients Nutrition


  1. For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
  2. Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
  3. Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
  4. In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
  5. Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
  6. Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
  7. When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
  8. You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.

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