Lemon Lasagna Layered Dessert

This bright and zesty lemon lasagna layered dessert brings all the sunshine of summer to your table no matter the season. The combination of tangy lemon, creamy filling, and crunchy cookie base creates an impressive no-bake treat that always disappears fast at gatherings.

I first made this lemon lasagna for a neighborhood block party last July when the temperatures were soaring. Everyone requested the recipe and now it has become my signature dessert that friends expect me to bring to every summer potluck.

Ingredients

• Lemon sandwich cookies: they provide both the crust and optional garnish with authentic lemon flavor
• Salted butter: binds the crust together and adds a rich counterpoint to the sweet lemon
• Cream cheese: creates a velvety smooth middle layer that balances the tangy lemon
• Granulated white sugar: sweetens the cream cheese layer without making it cloying
• Sour cream: adds tanginess and helps create a silky texture in the cream cheese layer
• Whipped topping: creates lightness throughout the dessert use real whipped cream for extra luxury
• Lemon pie filling: provides concentrated lemon flavor without the work of making it from scratch
• Heavy cream: thins the lemon layer to the perfect consistency for spreading
• Lemon juice: brightens the flavor with fresh acidity always use freshly squeezed for best results
• Vanilla pudding mix: stabilizes the layers and adds creaminess without overwhelming the lemon
• Lemon zest: optional garnish that adds visual appeal and intensifies the lemon flavor

Step-by-Step Instructions

Prepare the Pan:

Line a 9x13 inch baking pan with parchment paper allowing extra to hang over the sides for easy removal later. If you prefer not to use parchment make sure to spray the pan lightly with baking spray to prevent sticking especially in the corners.

Create the Cookie Base:

Process the lemon sandwich cookies in a food processor until they become fine crumbs with no large pieces remaining. This usually takes about 30 seconds of pulsing. Pour in the melted butter while the processor is running and continue until the mixture resembles wet sand. The butter should be completely incorporated with no dry spots. Press this mixture firmly and evenly into the bottom of your prepared pan using the bottom of a measuring cup for a smooth compact layer.

Prepare the Cream Cheese Layer:

In a large mixing bowl beat the cream cheese until completely smooth with no lumps remaining. This is crucial for a silky texture. Add the granulated sugar and continue beating until light and fluffy about 2 minutes. Incorporate the room temperature sour cream and mix until perfectly blended. The mixture should be smooth and have a slight sheen. Gently fold in 2 cups of the whipped topping using a spatula with a light hand to maintain airiness. Spread this mixture over the cookie crust creating an even layer that reaches all the way to the edges.

Mix the Lemon Layer:

In a separate bowl whisk together the lemon pie filling heavy cream and fresh lemon juice until completely smooth. This will take some arm work as you want to ensure there are no lumps. Add 2½ tablespoons of vanilla pudding mix and continue whisking until the mixture thickens slightly. The pudding mix stabilizes the layer and prevents it from becoming too loose. Carefully pour and spread this vibrant yellow mixture over the cream cheese layer taking care not to disturb the layers below.

Create the Topping:

Take your remaining whipped topping and fold in the last tablespoon of vanilla pudding mix. This addition helps the top layer hold its shape when sliced. Spread this final layer over the lemon filling making decorative swirls with your spatula if desired. This bright white layer provides beautiful contrast to the yellow lemon beneath.

Chill to Perfection:

Cover your creation with plastic wrap making sure it doesnt touch the surface. Refrigerate for at least 4 hours but preferably overnight. This resting time allows the flavors to meld and the layers to set properly ensuring clean slices when serving.

Garnish and Serve:

Just before serving sprinkle the top with lemon zest and additional crushed lemon cookies for extra texture and visual appeal. Cut into squares with a sharp knife wiping the blade between cuts for pristine edges.

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This dessert reminds me of summer afternoons at my grandmothers house where she would serve lemon treats on her screened porch. The bright yellow filling always makes me think of sunshine even on rainy days and I find myself making this dessert whenever I need a little brightness in my life.

Make Ahead Magic

This lemon lasagna is actually better when made a day ahead giving the flavors time to develop and the layers to set completely. If you need to prepare it further in advance you can make it up to two days before serving. Keep it covered in the refrigerator and add the garnishes just before serving for the freshest appearance. The cookie crust will soften slightly over time which many people actually prefer as it makes the dessert easier to slice and serve.

Smart Substitutions

If lemon sandwich cookies are unavailable graham crackers make an excellent substitute for the crust just add 2 tablespoons of sugar and 1 teaspoon of lemon zest to maintain the flavor profile. For a lighter version use reduced fat cream cheese and light sour cream though the texture will be slightly less rich. In a pinch you can replace the lemon pie filling with a combination of lemon curd and whipped cream folded together for a more homemade approach. Just remember that homemade substitutions may require additional setting time.

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Serving Suggestions

This bright dessert pairs beautifully with fresh berries especially blueberries or raspberries which complement the lemon flavor perfectly. For an elegant presentation serve each slice on a pool of raspberry coulis with a small scoop of vanilla ice cream on the side. At summer gatherings I like to set up a dessert bar with this lemon lasagna as the centerpiece surrounded by fresh fruit and sprigs of mint. For a special touch serve in clear glass dishes to showcase the beautiful layers.

Frequently Asked Questions

→ How long should the dessert chill?

For best results, refrigerate the dessert for at least 2-4 hours or ideally overnight to allow the layers to set properly.

→ Can I use a substitute for lemon sandwich cookies?

Yes, you can substitute lemon sandwich cookies with vanilla sandwich cookies and add extra lemon zest or juice for flavor.

→ What can I use instead of whipped topping?

Homemade whipped cream can be used as a substitute by beating heavy cream with sugar until stiff peaks form.

→ Can this dessert be made ahead of time?

Yes, this dessert is perfect for making ahead. Prepare it the day before and refrigerate until ready to serve.

→ Is the garnish necessary?

The optional garnish of lemon zest and cookie crumbles enhances presentation and flavor, but the dessert is delicious without it.