Lemon Delight Recipe - Allrecipes.com
Lemon Delight Recipe

Lemon Delight

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 7x11-inch dish Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
Mar 20, 2004

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!

Most Helpful Critical Review
Feb 21, 2008

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.


62 Ratings

Jan 02, 2006

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.

Sep 17, 2003

I had every intention of making this recipe 'as is', but was unable to find any lemon pie filling at the local supermarket (Giant). So, I sustituted the lemon filling for strawberry pie filling....YUM!! The crust was great and it was easy to make!

Sep 20, 2004

I ended up making some slight changes to the original recipe that. When making the crust the recipe called for only 1/2 cup ground pecans - I ended up using a whole cup. The finish product was shortbread with a definate pecan taste. I could only find a 15oz of lemon pudding in my store so I grabbed a fresh lemon and added the zest and the juuce to the canned pudding to make it taste fresh and losen up the pudding and make it go further. It worked perfect and the juice and zest really kicked up the lemon flavor.

Apr 04, 2012

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.

Oct 02, 2003

Very good and easy. I've made this several times and it is always a hit! Wouldn't change a thing! Thank you for an easy recipe.

Mar 15, 2004

I highly recommend this recipe - it's fabulous!


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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 59.7 g
  • 19%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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