This 5-ingredient, incredibly simple recipe starts with searing restaurant-quality steaks on the stovetop before finishing them in the oven.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 7×11-inch dish |
Ingredients
- 1 cup all-purpose flour
- ½ cup butter, melted
- 1 cup ground pecans
- 1 (8 ounce) package cream cheese
- 1 cup confectioners’ sugar
- 1 (21 ounce) can lemon pie filling
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, melted butter, and 1/2 of the pecans in a 7×11-inch baking dish. Spread mixture evenly and bake until golden brown, about 25 minutes. Let cool completely.
- Cream together cream cheese and confectioners’ sugar in a medium bowl until smooth. Spread over cooled crust. Chill for 30 minutes in the refrigerator.
- Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.
Nutrition Facts
| Calories | 506 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 150 mg |
| Sugars | 44 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and easy recipe. I did make my own lemon filling and made a graham cracker crust.
My husband made this for Easter. Since our granddaughter had celiac disease he used a crust using Rice Chex. The dessert was fabulous and everyone loved it! Will make it again!
Good but definitely needs juice of 3 lemons added to pie filling. I was in a hurry so substituted a graham-cracker crust. Worked well.
For those that don’t like a super sweet dessert this was perfect! I didn’t use all of the powdered sugar but I followed the recipe mostly. I couldn’t find lemon pie filling and used 2 – 10 oz jars of lemon curd instead- I think it made it even better! Everyone loved it.
Excellent recipe, no changes and would definitely make it again
I did not make any changes to this recipe, it was wonderful. I took it to my Bible study group function and it was a big hit. Next time I will leave out a little of the powdered sugar, it was just a little sweet for me.
This is quite tasty. Used almond flour in place of all purpose; added the juice of a lemon to the cream cheese mixture; used a can of condensed milk, about 1/3 cup of fresh lemon juice, 1/2 cup greek yogurt, with 8 oz of the whipped topping in place of canned lemon filling. Did not use more whipped topping or the chopped pecans on top. Even our grandson loved it and did not notice/complain about the lack of graham cracker/cookie crust.
A coworker made this for out Nurse’s Lunch this week and everyone there was asking for the recipe. How happy I am to find it here! She said she used cooked lemon pudding from a box, otherwise it is the same recipe. A real keeper, so light and refreshing!
We loved this recipe. The only change I will make next time is to double the cream cheese layer.
This was nothing special. I was not impressed by the canned lemon filling or lack of sweetness.
Can you use whipped cream instead of the whipped topping?
I made the recipe today. I also made homemade lemon pie filling as you just can’t beat it. It’s more time consuming but oh so worth it! The dessert was a hit! Everyone loved it!
Its not very helpful when people review recipes that they have completely altered. When I read “this lemon dessert was fabulous, but I used raspberry and omitted the cream cheese and then used dream whip instead” Its not the same recipe.
Truly a wonderful and yummy recipe! The only thing I didn’t do was sprinkle pecans on top. I doubled the recipe so that it fit in a 9 X 13 pan. I will definitely keep this recipe and make it again….and again…;)
For myself who loves Lemon anything this is very good. I love the addition of the cream cheese and adding nuts in the base. This is what makes this dessert special and VERY different than lemon pie, not to mention you can cut this into lovely squares. Thanks for sharing , will be a favourite of mine and with many I serve it to.Thanks so much!!
My grandmother made this same desert but used blueberry pie filling. It’s one of our family favorites!
My sister made this over 20 years ago and I thought God had handed her the recipe Himself. She doubled the recipe and used instant lemon pudding for 1/2 and instant chocolate pudding for the other 1/2. She called it Choco-Lem Delight. When she moved away, she took the recipe with her and the memory of it’s heavenly goodness faded. One day, my mom told me that she made the dessert and I begged her to tell me how. She directed me to AR, a match made in heaven.
Made for Easter 2011 – Mom loved it. I did not put any pecans on top, rather put them all in the crust.
My mom has been making this for me since I was a kid and I LOVE this dessert! Its great with Chocolate pudding too 🙂
this is one is great…..I use the jello pudding and pie filling in the box. I make it, then put it in as directed. I have also made it with chocolate pudding as well as banana cream. This is one of my very favorite desserts, and all my friends love it as well
This is an excellent light refreshing dessert. I made this for my family’s game night almost everyone had seconds. I made it as directed except for my lemon pie filling wasn’t large enough, it was only 15 oz, so I juiced a fresh lemon and then added about a capful of lemon extract. I only used 8 oz tub of cool whip it was plenty. Also I added about a teaspoon of vanilla to the cream cheese layer. I had to bake the crust for about 30 mins.