Layered Lemon Dessert Cups Recipe

Name: Layered Lemon Dessert Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cold butter; 1/3 cup all-purpose flour; 3 tablespoons finely chopped pecans; 3 ounces cream cheese, softened; 1/2 cup confectioners' sugar; 1/2 cup whipped topping; 2/3 cup sugar; 2 tablespoons cornstarch; 1/8 teaspoon salt; 2/3 cup cold water; 1 large egg, lightly beaten; 4 teaspoons white vinegar; 4 teaspoons lemon juice; 1 teaspoon butter; 1/2 teaspoon lemon extract; Additional whipped topping, optional

Servings: persons

2 tablespoons cold butter
1/3 cup all-purpose flour
3 tablespoons finely chopped pecans
3 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup whipped topping
2/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup cold water
1 large egg, lightly beaten
4 teaspoons white vinegar
4 teaspoons lemon juice
1 teaspoon butter
1/2 teaspoon lemon extract
Additional whipped topping, optional

1
In a small bowl, cut butter into flour until crumbly. Stir in pecans. Press onto the bottom of four 6-oz. custard cups coated with cooking spray. Bake at 350u00b0 for 14-16 minutes or until lightly browned. Cool completely on a wire rack.
2
In a small bowl, beat the cream cheese and confectioners' sugar until fluffy; fold in whipped topping. Spoon over crusts. Cover and chill. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
3
Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
4
Gently stir in the vinegar, lemon juice, butter and lemon extract. Cool to room temperature without stirring. Spread over cream cheese layer. Chill for 4 hours or overnight. Top with whipped topping if desired.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons cold butter, 1/3 cup all-purpose flour, 3 tablespoons finely chopped pecans, 3 ounces cream cheese, softened, and more.

Yes, Layered Lemon Dessert Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Lemon Dessert Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions