I’ve been on a lemon kick lately. I made 3 batches of lemon poppy seed muffins last week when my husband was out of town which means I ate way too many because I let my conscious have a sabbatical. And thank goodness I’m not taking a drug test anytime soon or I would surely fail from the two bottles of poppy seeds I used. The muffins, however, still need tweaking which is why I’m bringing you another delicious lemony dessert.
I’m sure you’ve had this in some form or another. Maybe with chocolate pudding or pistachio, but lemon is the new black right now and it needed a turn in this dish. I have a Four Layer Yummy already on this blog but for this version I made the crust and cream cheese layer thicker. This dessert is light and creamy, with a crunchy shortbread crust. I could eat the whole pan. This would be a great dessert for Easter.
For some reason taking pictures of yellow food is one of the hardest things in the world for me to do. My camera sees yellow and wants to do backflips into shades of grey and blue. So I’m applauding myself on getting a picture that isn’t 50 shades of grey.