1recipe Lemon Curd (link to recipe in instructions) or 1 1/2 cups store-bought
1cupbutter, room temperature, cut into Tablespoons
Cream Cheese Layer:
2(8oz) packages cream cheese (I use Neufchatel), room temperature
1cupheavy whipping cream
Prepare Lemon Curd the night before, so it has time to thicken and set up in the refrigerator overnight.
To make the Crust: In a large food processor, pulse the flour, sugar, baking powder, and salt. Add the butter and egg and pulse until the mixture comes together. You may need to knead it a little bit with your hands. Press the shortbread dough into the bottom of a 13x9-inch baking dish. It does not need to be greased. Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until the edges and top are lightly browned. Allow to cool completely.
To make the Cream Cheese: In a large bowl with a hand mixer, beat the cream cheese until light and fluffy. Add the powdered sugar and lemon juice all at once. Mix until combined.
To make the Whipped Cream: In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
To Assemble: Spread the cream cheese layer over the cooled shortbread crust. Dollop the lemon curd over the cream cheese and spread it evenly. Dollop the whipped cream over the lemon curd and spread it evenly and smooth. You may draw a pattern in it if you like.
Chill for an hour or two. Then cut and serve the dessert immediately. (The whipped cream tends to slide off the lemon curd.) Store the leftovers, cut, and covered in the refrigerator up to 7 days.
It's easier to slice the dessert 1 to 2 hours after it's chilled. Do not chill the dessert overnight and then cut it. The crust is thick and difficult to cut through when it's super cold.