Layered Lemon Bars

Claudia will be heading off shortly to the lovely state of Arizona. She reminds me frequently that the weather is averaging 80 degrees fahrenheit and that she will be basking in the sun’s rays for a few weeks, while I struggle to leave my home in -30 celsius weather here in Winnipeg. Therefore, I figured this dessert is perfect for the present occasion. Layered Lemon Bars not only remind me of summer evening BBQs at my parents, but are also a refreshing and light dessert that perfectly follows the heavier and hearty meals of winter.

You will need:

For the first layer:
1 cup flour
1 cup pecans, chopped
1/2 cup butter, softened

For the second layer:
1 pkg 8oz cream cheese, softened
1 cup icing sugar
1 cup whipping cream

For the third layer:
1 package lemon pie filling

For the fourth layer:
2 cups whipping cream
3 tbsp icing sugar
1 tsp vanilla
1/2 cup toasted sliced almonds

Mix together flour, pecans and butter in a medium sized bowl

Mix well

Press into 9″ x 13″ pan.

Bake at 325 degrees fahrenheit for 25-30 minutes or until browned.

Cool completely.

In a separate bowl, whip whipping cream until soft peaks form.

Mix cream cheese and icing sugar  in a separate bowl using an electric mixer

Fold whipped cream into cream cheese mixture.

Spread over cooled base.

Prepare 1 large package lemon pie filling.

Cool stirring often.

Pour over second layer.

Lemony goodness.

Combine whipping cream, icing sugar and vanilla.

Beat until stiff peaks form.

Spread over third layer.

Garnish with toasted sliced almonds.

Let sit in the refrigerator for 1 hour.

Slice and serve!

Crunchy pecan bottom topped with layers of lemon, whip cream and cream cheese.

Perfect any time of the year.

Enjoy!