Lemon Ice Box Dessert
“Here is a new recipe for an easy dessert that requires no baking. I had this and it was made with lemon curd. But, to make the curd takes time and some patience or if it is purchased, it can get pricey for a jar of it. So, I played around and tried it with a quality lemon pudding and found that if you really juice up the lemon taste in additional ways it is just as tasty and can even bring in some real tartness with the end result. Then I used the Dr. Oteker Lemon Pie Filling and Dessert Mix from the supermarket instead of an instant pudding and it made the recipe feel that much more special and “homemade” and “made from scratch”. The whipped topping can be regular or fat free. It appears as a heavy dessert but in fact is rather light, creamy, and very lemony. Served with a lemon slice or a candied lemon peel would be the perfect accompaniment. ”
Lemon Ice Box Dessert
For the Lemon Filling Part One:
1 prepared box of Dr. Oetker’s Lemon Pie and Dessert Filling
2 egg yolks
1 tbsp. salted butter
1/3 cup cold water
2 cups boiling water
For the Lemon Filling Part Two:
8 ounces of cream cheese at room temperature
½ teaspoon Lemon Oil
Zest from 2 fresh lemons – divided
3 tablespoons of confectioners’ sugar
Juice from the 2 fresh lemons
1 small container of whipped topping
1 tablespoon of dried lemon peel
2 packages of dried ladyfingers
Directions:
Make the Lemon Filling from the box according to the directions and set aside to allow to cool for 3 to 5 minutes. Do not allow to set up and “gel”. While it is cooling, have your workstation set up and ready to whip the cream cheese mixture.
Using a hand or stand mixer whip cream cheese with the lemon oil and half of the lemon zest. Add the sugar and incorporate until smooth. Pour the cooling lemon filling into the cream cheese mixture and with a rubber spatula lightly stir the two fillings together to blend.
In a rectangular serving dish, place a layer of dried lady fingers on the bottom of the dish and brush each one with some of the fresh lemon juice. Add about 1/3 of the lemon mixture on top of the ladyfingers and spread to cover all.
Add the rest of your lemon zest to the whipped topping in its container and mix in gently. Then spoon on about 1/3 of the whipped topping over top of the lemon mixture which is covering the ladyfingers brushed with fresh lemon juice.
Add another layer of lemon juice brushed ladyfingers on that followed by another 1/3 of the lemon mixture and a layer of whipped topping. Put a final layering of all three to finish out each bowl of ingredients.
Top with lemon zest or ladyfinger crumbs. Cover with plastic wrap and refrigerate for several hours to let the ladyfingers soften. This can be made a day ahead to really infuse the flavors.