Growling at Home: Recipe for Lemon Delight

Category: Growling at Home

Spring is finally here! Celebrate the return of warm weather by whipping up a batch of this delicious, refreshing lemon dessert from Julie B. Enjoy!

Julie B.

Julie B.’s Aunt’s Lemon Delight

By Julie B.

I may be a huge fan of chocolate, but lemon is a close second. This is my Aunt’s recipe; she would always make this for birthdays and holidays. After all these years it still tops my list of favourite lemon desserts.

When baking the crust, your whole house will smell like shortbread. Sometimes I just want to pour a tall glass of milk and eat the whole darn crust… but it’s just the beginning of something so lemony divine. It has a nice balance of zesty and sweetness making it a refreshing dessert, especially with the warmer days ahead.


Photo courtesy Julie B.

Lemon Delight


♦ 1 cup flour
♦ 1¼ cup ground walnuts
♦ ¼ cup sugar
♦ ½ cup butter, melted
♦ 1 pkg (250 g) cream cheese, softened
♦ 1 cup confectioner’s sugar
♦ 1 box (220 g) lemon pie filling
♦ 2 egg yolks
♦ 2⅓ cups water
♦ 1 tbsp butter
♦ 1½ cups heavy whipped cream
♦ 3 tbsp confectioner’s sugar (or to your taste)


Mix flour, 1 cup of ground walnuts, sugar, and melted butter. Press into greased 11×8 baking dish. Bake at 350 degrees until golden brown, about 15 minutes. Let cool.

Cream Cheese Layer:

In a bowl, cream together softened cream cheese with 1 cup of confectioner’s sugar until smooth. Spread over crust and chill in fridge for 30 minutes.

Lemon Pie Filling:

In saucepan add egg yolks, ⅓ cup of cold water, and package of lemon pie filling; whisk until smooth. Add 2 cups of hot water and stir constantly until it bubbles. Continue whisking for 30 seconds. Add butter until smooth. Let cool and spread over cream cheese.

Whipped Cream:

Whisk together heavy cream and add 3 tbsp of confectioner’s sugar in metal bowl until soft peaks form. Add on top of lemon pie filling and top with remaining walnuts.

Note: When preparing the whipped cream, make sure the cream is very cold, and place whisk and bowl in freezer for 15 minutes prior to whisking. Whipped cream tastes and holds best within 2 hours, or you can store in container up to 10 hours and just re-whisk for 15 seconds before serving.

Image (Julie B.‘s user pic) courtesy of dusky /

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