Lemon Delight

Lemon Delight


"This recipe is very easy and cool. It requires very little baking. The longer it sits, the better it gets--if you can keep from eating it!"

Ingredients 1 h 10 m {{adjustedServings}} servings 506 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
  2. In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
  3. Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.
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Reviews 52

  1. 62 Ratings


If you change the lemon part it is 5 star. For that part use the juice of 3 lemons and 1 can of condensed milk.

EW's mommy

This is a very good recipe! However, I added/changed the following: I used real lemon and I made the filling recipe from the back of the corn starch box. Let the filling cool to luke warm before putting on cream cheese layer. I added just a little vanilla to the crust ingredients. I used Dream Whip for the topping. Yummy!


Thanks Patty for a real winner. Each time I make this I am asked for the recipe from all my female guests. One tip is to use fat free cream cheese, and low fat whipped topping and pie filling. It makes no difference in the taste and you have less guilt having seconds. In addition, you can use any flavor pie filling. They all work well.