Lemon Pretzel Dessert Recipe

Introduction

This Lemon Pretzel Dessert combines a salty, crunchy pretzel crust with a creamy lemon filling for a delightful treat. It’s easy to make and perfect for gatherings or a refreshing summer dessert.

Ingredients

• 2½ cups pretzels, crushed
• 2 teaspoons vanilla extract
• ⅔ cup brown sugar
• 2 tablespoons flour
• ½ cup butter, melted
• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 8 ounces Cool Whip
• 22 ounces lemon pie filling

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Crush the pretzels into small pieces using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
3. Step 3: In a medium bowl, combine the crushed pretzels, vanilla extract, brown sugar, and flour. Stir until well mixed.
4. Step 4: Pour the melted butter into the pretzel mixture and stir until fully combined.
5. Step 5: Spread the pretzel mixture evenly into a 9×13-inch baking dish, reserving about ½ cup for topping. Press down firmly to create a smooth crust layer.
6. Step 6: Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
7. Step 7: In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar and beat until fully incorporated. Gently fold in the Cool Whip until combined.
8. Step 8: Once the crust has cooled, spread the cream cheese mixture evenly over it.
9. Step 9: Spread the lemon pie filling evenly on top of the cream cheese layer.
10. Step 10: Sprinkle the reserved pretzel mixture over the lemon layer for a crunchy topping.
11. Step 11: Cover the dessert and refrigerate for at least 4 hours or overnight to set before serving.

Tips & Variations

• For extra tang, add a tablespoon of fresh lemon juice to the cream cheese mixture.
• Substitute the Cool Whip with homemade whipped cream for a fresher taste.
• Use gluten-free pretzels to make this dessert gluten-free.
• Toast the pretzel topping slightly under the broiler for 1–2 minutes for added crunch before serving.

Storage

Store the dessert covered in the refrigerator for up to 3 days. For best texture and flavor, serve chilled. Leftovers can be kept in an airtight container and slightly soften at room temperature before enjoying. Do not freeze, as the lemon filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it actually tastes better after chilling for several hours or overnight, which allows the layers to set properly.

Can I use fresh lemon curd instead of lemon pie filling?

Absolutely! Fresh lemon curd will provide a brighter lemon flavor, but the pie filling offers a smoother texture that’s easier to spread.

Lemon Pretzel Dessert Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

This Lemon Pretzel Dessert combines the salty crunch of pretzels with a creamy lemon filling for a delightful no-fuss treat. Featuring a baked pretzel crust topped with a luscious cream cheese layer and tangy lemon pie filling, this dish offers a perfect balance of sweet and salty flavors with a refreshing citrus twist.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2½ cups pretzels, crushed
• 2 teaspoons vanilla extract
• ⅔ cup brown sugar
• 2 tablespoons flour
• ½ cup butter, melted

Filling

• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 8 ounces Cool Whip
• 22 ounces lemon pie filling

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pretzel crust.
2. Crush Pretzels: Use a food processor to crush the pretzels into small pieces for the crust base.
3. Mix Crust Ingredients: In a medium bowl, combine the crushed pretzels, vanilla extract, brown sugar, and flour until well blended.
4. Add Butter: Melt the butter and stir it into the pretzel mixture until everything is evenly combined.
5. Form Crust: Spread the mixture into a 9×13-inch baking dish, reserving ½ cup of the mixture for the topping. Press the mixture down evenly and smoothly to create the crust base.
6. Bake Crust: Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
7. Prepare Cream Cheese Filling: In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and beat until combined. Fold in the Cool Whip until just mixed.
8. Assemble Filling: Once the crust has cooled, spread the cream cheese mixture evenly over the pretzel crust.
9. Add Lemon Filling: Spread the lemon pie filling evenly over the cream cheese layer.
10. Add Topping: Sprinkle the reserved ½ cup of pretzel mixture over the top to add a crunchy finish.
11. Chill Dessert: Cover the dish and refrigerate for at least 4 hours or overnight to allow the dessert to set properly before serving.

Notes

• For a firmer crust, press the pretzel mixture firmly into the baking dish before baking.
• Ensure the cream cheese is at room temperature for a smoother filling.
• Use fresh lemon pie filling for the best tangy flavor.
• Allow the dessert to chill long enough to fully set for clean slices when serving.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Lemon Pretzel Dessert, sweet and salty dessert, no-bake lemon dessert, pretzel crust dessert, creamy lemon dessert, summer dessert