Kurt's Lemon Delight Bars

Name: Kurt's Lemon Delight Bars
Cuisine: American
Ingredients: 2 (3.4-ounce) boxes instant lemon pudding mix; 3 cups cold whole milk; 2 tablespoons granulated sugar; 2 teaspoons finely grated lemon zest (from 1 medium lemon), plus more for garnish; 1 (11-ounce) box vanilla wafer cookies, divided; 1/8 teaspoon kosher salt; 8 tablespoons (1 stick) unsalted butter, melted and cooled; 3 cups cold heavy cream; 1/2 cup powdered sugar; 8 ounces cream cheese, at room temperature; 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon); 1 teaspoon lemon or vanilla extract; 1/4 cup powdered sugar; 1/8 teaspoon of kosher salt; 5-10 Vanilla Wafer Cookies; 1 tsp of Lemon Zest

24 steps

Updated at: Tue, 10 Jun 2025 23:45:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories611.2 kcal (31%)

Total Fat44.2 g (63%)

Carbs49.5 g (19%)

Sugars25.3 g (28%)

Protein6.8 g (14%)

Sodium403.3 mg (20%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

8 Hours Before You Begin...

Step 1

Set cream cheese out on counter at least 6-8 hours before starting recipe, so that the cream cheese warms up to room temperature

Make Lemon Filling and Set Aside

Step 2

Whisk (2) 3.4-ounce packages of instant lemon pudding mix and 3 cups cold whole milk together in a large bowl until dissolved and slightly thickened (about 2 minutes).

Step 3

Let sit to thicken while you prepare the crust and other layers.

Make the Crust and Add to Pan

Step 4

Rub 2 tablespoons granulated sugar and 2 teaspoons finely grated lemon zest together in a small bowl until fragrant.

Step 5

Transfer to a food processor.

Step 6

Reserve 5 cookies from 1 (11-ounce) box vanilla wafers for topping.

Step 7

Place the remaining cookies and 1/8 teaspoon of the kosher salt in the food processor.

Step 8

Process until the cookies are the texture of sand, about 15 seconds.

Step 9

Add 1 stick melted unsalted butter and pulse until combined, 6 to 8 (1-second) pulses.

Step 10

Transfer the mixture to the baking pan.

Step 11

Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

Step 12

Refrigerate while you prepare the filling.

Make Fresh Whipped Cream and Set Aside

Step 13

Beat 3 cups cold heavy cream and 1/2 cup of the powdered sugar together in a stand mixer with the whisk attachment on high speed until stiff peaks form, 3 to 4 minutes.

Step 14

Transfer to another bowl.

Make Cream Cheese Filling Layer and Add to Pan

Step 15

Beat 8 ounces room-temperature cream cheese, 1/4 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon extract, and 1/8 teaspoon kosher salt together in the stand mixer (no need to clean) with the whisk attachment on medium speed until light and very fluffy, scraping down the sides of the bowl with a flexible spatula halfway through, about 3 minutes total.

Step 16

Transfer 1 cup of the whipped cream to the cream cheese mixture and gently fold together with a flexible spatula until just combined.

Step 17

Dollop the cream cheese mixture over the crust and spread into an even layer.