My lemon delight is a deceptively easy summertime dessert

Let the 4 layers fool everyone but you—this is a deceptively simple dessert to make but ends up looking like a showstopper! Although most versions of this dessert call for instant lemon pudding, I wasn't satisfied with the subtle, very fake lemon flavor and wanted to try something brighter. At the same time, Delish Food Editor Taylor Ann was developing a delicious strawberry delight that used strawberry Jell-O. After a few heavenly bites, I knew Jell-O was the solution to all my problems. Still technically artificial, yes, but the flavor is much zingier and therefore more lemon-forward. I’ve also added fresh lemon zest and juice to really pack a punch in every bite.

How To Make Lemon Delight

INGREDIENTS

• Lemon Oreos: I am usually a graham cracker crust type of girl, but Lemon Oreos really do work better here. They’re light and lemony, perfect for providing a base for the rest of the creamy layers.
• Butter: Using melted butter makes it so that the crust sets without having to bake it. As with most baking recipes, use unsalted so that you can control the level of salt yourself.
• Cream Cheese: The tartness emphasizes the lemon flavor, and the thickness helps the layer to set.
• Heavy Cream: Use the heavy cream to whip up a batch of whipped cream. Lightness is the name of the game…and what better way to do this than with whipped cream?
• Confectioners’ Sugar: Since you’re not cooking (melting) the sugar, you want to use confectioners’ so that your dessert isn’t grainy.
• Lemon: Try to find an unwaxed lemon since you’ll be using the zest as well as the juice.
• Lemon Jell-O: I decided to use lemon Jell-O as opposed to the more common instant lemon pudding for this dessert because the flavor of the Jell-O is much more zingy, and the color is brighter.
• Yellow Food Coloring: Totally optional, but this will make the lemon layer pop!

STEP-BY-STEP INSTRUCTIONS

In a food processor, pulse the lemon Oreos until fine. I found that they broke up faster by pulsing rather than leaving the machine running. Add the melted butter and salt and pulse until combined, then pour into an 8" x 8" glass baking dish and press down with the back of a spoon or measuring cup to pack it down evenly. I like to use glass here because you can see the layers, but feel free to use whatever dish you have! Put the dish in the fridge to set the first layer while you prepare the second.

Preparation of a lemon dessert in a glass baking dish with a hand using a metal cup.

With a handheld mixer, beat the softened cream cheese, 1/4 cup confectioners’ sugar, 1 Tbsp. heavy cream, and the zest of 1/2 lemon until light and fluffy, about 2 minutes. Using an offset spatula, carefully spread this over the Oreo layer, then place the dish back in the fridge.

Lemon dessert preparation with whipped cream.

Next, stir the lemon Jell-O and boiling water together until dissolved. Put 2 ice cubes into a measuring cup, then add cold water to make 3/4 cup total. Add ice water (ice included!), 3 Tbsp. lemon juice, 1/4 cup heavy cream, and 2 to 4 drops of yellow food coloring (if using), and stir until slightly thickened, which should take about 2 minutes. This altered way of making Jell-O will set a little faster than usual since you’re using a greater quantity of cold ingredients. Gently pour this mixture on top of the cream cheese layer, making sure that you don’t upset the layer below. Let set in the fridge for at least 2 hours. As it sets, the Jell-O will separate a little, but this doesn't affect the taste! If anything, it just makes the dessert look even more impressive.

Pouring lemon filling into a glass dish surrounded by lemons.

Lastly, whip up the remaining whipped cream and confectioners’ sugar until stiff peaks form.

A hand holding a spoonful of whipped cream over a yellow dessert in a glass dish.

Spread this over the top of the set Jell-O layer, and you're done!

Dessert preparation with whipped topping and a lemon flavor base.

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• The Jell-O makes all the difference: While many classic versions of this dessert call for lemon pudding, substituting Jell-O really makes the lemon flavor pop and brings an extra brightness that takes my version to the next level.

Storage

Cover the dish with plastic wrap and store in the refrigerator for up to 3 days.

Layered lemon dessert with fork slicing through it

Lemon dessert layered with graham cracker crust, lemon filling, and whipped cream.

Made This?

Let us know what you think with a rating and review below!

Yields: 9 servings

Prep Time: 20 minutes

Total Time: 4 hours

Ingredients

• 20

  Lemon Oreos

• 4 tbsp.

  unsalted butter, melted

• 1/4 tsp.

  kosher salt

• 8 oz.

  cream cheese, room temperature

• 1/4 c.

  (28 g) plus 2 Tbsp. confectioners’ sugar, divided

• 1 1/4 c.

  plus 1 Tbsp. heavy cream, divided

• 1

  large lemon

• 1

  (3-oz.) package lemon Jell-O

• 3/4 c.

  boiling water

• 2

  ice cubes

• 2

  to 4 drops yellow food coloring (optional)

Directions

1. In a food processor, pulse Oreos until fine crumbs form. Add butter and salt and pulse just until combined. Pour into an 8" x 8" glass baking dish. Using the back of a measuring cup, press to an even layer. Refrigerate until ready to use.
2. In a medium bowl, using a handheld mixer on medium-high speed, beat cream cheese, 1/4 cup confectioners’ sugar, 1 Tbsp. cream, and zest of 1/2 lemon until light and fluffy. Using an offset spatula, spread cream cheese mixture evenly over crust. Refrigerate until ready to use.
3. In a medium heatproof bowl, dissolve Jell-O in 3/4 cup boiling water. Place 2 ice cubes in a measuring cup, then pour in cold water to make 3/4 cup total. Add ice water (ice included!), 3 Tbsp. lemon juice, and 1/4 cup cream. Stir in food coloring (if using) and stir, adding more food coloring until desired shade is reached, until slightly thickened, 1 to 2 minutes. Gently pour Jell-O mixture over cream cheese layer. Refrigerate until set, 2 to 4 hours.
4. In a medium bowl, using handheld mixer on medium-high speed, beat remaining 1 cup cream and 2 Tbsp. confectioners’ sugar until stiff peaks form.
5. Spread over top of set Jell-O layer. Sprinkle zest of remaining 1/2 lemon over.