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Lemon Ladyfinger Dessert

We whipped up this rich and creamy treat just for your Easter dinner. Five ingredients and 20 minutes are all you need to make this impressive dessert. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 2 packages (3 ounces each) ladyfingers, split
  • 3 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup lemon curd
  • 2/3 cup confectioners' sugar


  • Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside.
  • In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.
Nutrition Facts
1 slice: 396 calories, 31g fat (19g saturated fat), 144mg cholesterol, 109mg sodium, 27g carbohydrate (15g sugars, 0 fiber), 4g protein.

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  • lisagcjackson
    May 25, 2013

    No comment left

  • Rmalas
    May 23, 2013

    No comment left

  • VOSlady
    Apr 15, 2013

    I've had this recipe saved with an over the top review by the poster. Wish I'd read these reviews before making. Definitely needs more lemon curd and less whipped cream. I'd make again with those changes. I'm taking it to a potluck tomorrow and will see what others think!!!

  • dellyjoe
    Apr 2, 2013

    I am giving this five stars even though I haven't made it yet. The other reviews say it is good, so it must be. I find the directions for the lady fingers confusing and am wondering why Taste of Home hasn't responded to these questions. Do you look at the feedback on these recipes?

  • sandybeaches-lw
    Nov 22, 2012

    SOLUTION TO CRUNCHY LADYFINGERS TO STAND UP: First using stick of butter grease pan. Place in freezer 5 to 10 min. Dab honey on side of ladyfinger that will touch the pan abt size of a dime. Do not let ladyfingers touch. Finished, place all in freezer until you pour in contents.

  • hemmie
    Apr 10, 2012

    To die for! Easy, quick, delicious, more than delicious! And I didn't let it sit in the fridge overnight....just a couple of hours. It is my new favorite recipe for showing off!

  • delalee
    Oct 15, 2011

    No comment left

  • donnainco
    Mar 25, 2011

    For those who have made this recipe, did you use whole ladyfingers or split ladyfingers? I understand to hold out 5 for the middle of the filling. Just need to know if they were whole or split. Thanks.

  • JennyMelynntoh
    Jan 17, 2010

    I would definitely only use 2 cups heavy whipping cream and at least 1 cup lemon curd. I made my own lemon curd, for a great recipe go to: search for Ina Garten's lemon curd). Also, if you can't find lady fingers, I used Pepperidge Farm French Vanilla Pirouettes cut into thirds for the sides and ground up with butter for the bottom crust.

  • jennymelynn
    Jan 17, 2010

    No comment left