This Lemon Curd Dessert features a tender shortbread crust, a rich cream cheese layer, bright tangy lemon curd, and light whipped cream—a delicious balance of sweet and tart.
If you love citrus desserts, this one is heavenly. A cookie-like shortbread crust supports three smooth layers: sweetened cream cheese, a bright lemon curd, and freshly whipped cream. The textures and flavors complement each other perfectly.
What is lemon curd?
Lemon curd is a concentrated, spreadable citrus topping similar to jam but with a richer, smoother texture. It brings an intense lemon flavor that works well as a dessert layer or a topping.
In this dessert, the tartness of the lemon curd is balanced by the sweetened cream cheese and the airy whipped cream, creating a harmonious sweet-and-tart finish.
Make the lemon curd a day ahead so it has time to thicken and chill in the refrigerator before assembling the bars. If you prefer an easier method, a microwave lemon curd recipe works well, or you can use store-bought lemon curd if you’re short on time.
Lemon Curd Dessert Squares
These lemon curd dessert squares are bright, creamy, and satisfying. They combine a slightly crisp shortbread base with a smooth cream cheese filling, a layer of vibrant lemon curd, and a final cloud of whipped cream.
One tip: assemble and chill the dessert, but wait to slice and serve until just before you plan to eat. The whipped cream can slide when cut, so removing squares only when ready to enjoy will keep them looking neat.
Updated Recipe
The recipe has been revised since the original version. The crust has been reduced to improve the overall balance of layers and make the bars easier to cut after chilling. For best results, remove the dessert from the refrigerator 15–20 minutes before slicing to allow the crust to soften slightly.
More Recipes That Use Lemon Curd
If you enjoy lemon curd, try these other lemon-forward desserts:
- Lemon Curd Cookie Bars
- Lemon Cream Cheese Pie
- Strawberry Lemon Sweet Rolls
- Lemon Strawberry Shortcake
Lemon Curd Dessert
Ingredients
- 1 ½ cups (340 g) Lemon Curd, homemade or store-bought
Crust:
- 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
- ½ cup (100 g) granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) butter (1 stick), room temperature, cut into tablespoons
- 1 large egg
Cream Cheese Layer:
- 16 oz (452 g) block cream cheese, room temperature
- 2 cups (240 g) powdered sugar
- 2 Tbsp lemon juice
Whipped Cream:
- 1 cup (237 g) heavy whipping cream
- ¼ cup (30 g) powdered sugar
- ½ tsp vanilla
Instructions
- Prepare the lemon curd the night before so it can thicken and chill.
- To make the crust: In a food processor, pulse flour, sugar, baking powder, and salt. Add butter and egg and pulse until the dough comes together. Press into the bottom of a lightly greased 13×9-inch pan. Bake at 350°F (175°C) for 20–25 minutes, until lightly browned at the edges. Cool completely.
- To make the cream cheese layer: Beat cream cheese until light and fluffy. Add powdered sugar and lemon juice and mix until smooth.
- To make the whipped cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- To assemble: Spread the cream cheese layer over the cooled crust. Spoon and spread the lemon curd evenly over the cream cheese. Spread or dollop the whipped cream on top and smooth or swirl as desired.
- Chill for 1–2 hours. Cut and serve immediately, as the whipped cream can slide off the lemon curd. Store leftovers covered in the refrigerator up to 7 days.
Notes
- Remove the dessert from the refrigerator 15–20 minutes before cutting and serving to make slicing easier.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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*Originally published 4/2/15. Updated 1/11/21.