For a nuttier flavor, toast the pecans lightly before chopping and adding to the crust. Make sure the cream cheese is fully softened to avoid lumps in the filling. If you prefer a less tangy lemon flavor, reduce the amount of lemon juice slightly. For a more intense lemon flavor, add lemon zest to the lemon layer. The lemon layer needs to cool slightly before putting over the cream cheese layer. Otherwise the cream cheese filling will melt.
Granny's Lemon Yum Yum
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 45 mins
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SERVING15 People
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VIEWS18
A delightful layered dessert featuring a buttery pecan crust, creamy cheesecake filling, and a tangy lemon topping. It's a symphony of textures and flavors that will brighten any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol72 mg
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Fiber1 g
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Protein4 g
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Saturated Fat12 g
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Sodium150 mg
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Sugar42 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. (5 minutes)
02
StepIn a medium bowl, combine the flour and chopped pecans. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking pan. (10 minutes)
03
StepBake in the preheated oven until golden brown, about 12-15 minutes. Remove from oven and let cool completely. (20 minutes)
04
StepIn a large bowl, beat together the softened cream cheese and confectioners' sugar until light and fluffy. Gently fold in 1 1/2 cups of the thawed whipped topping. Spread this mixture evenly over the cooled crust. Refrigerate while you prepare the lemon layer. (15 minutes)
05
StepIn a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in enough water to form a smooth paste. Then, whisk in the beaten eggs until well combined. Add the remaining water, vinegar, and lemon juice. (5 minutes)
06
StepCook over medium-low heat, stirring constantly, until the mixture thickens and becomes smooth, about 8-10 minutes. Remove from heat and stir in 1 tablespoon of butter and the lemon extract. Let cool slightly, then pour evenly over the cream cheese layer. (15 minutes)
07
StepCover and refrigerate for at least 2 hours, or preferably overnight, to allow the lemon layer to set completely. (120 minutes)
08
StepBefore serving, spread the remaining whipped topping over the lemon layer. Cut into squares and enjoy! (5 minutes)
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Bette Stroman
Jun 20, 2025This is so much easier than making a traditional lemon meringue pie, and tastes just as good!
Nathan Green
May 20, 2025This recipe is a family favorite! The crust is perfectly crunchy and the lemon filling is so refreshing.
Rosemarie Cartwright
May 9, 2025A great make-ahead dessert! It was perfect for my party.
Tyler Volkman
May 8, 2025I made this for a potluck and it was a huge hit! Everyone asked for the recipe.
Johnson Bailey
Apr 19, 2025I found the lemon layer a bit too tart for my taste, so I added a bit more sugar. It turned out perfect!