Why You’ll Love Lemon Pretzel Dessert Recipe
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The contrast of textures — a crunchy salty-sweet crust, silky cream cheese middle, and smooth lemon topping — gives each bite maximum appeal.
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The bright lemon flavor offers a refreshing tang that balances the sweetness, making it feel lighter than many heavy desserts.
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It’s easy to prepare: simple ingredients, straightforward steps, and no fancy technique required.
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Great for serving a group — the recipe yields 12 slices, ideal for gatherings, potlucks or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pretzel Crust:
crushed pretzels
granulated sugar
melted salted butter
Cream Cheese Filling:
cream cheese (softened)
whipped topping (thawed)
(optional) lemon, thinly sliced — for garnish
Lemon Topping:
lemon pie filling (or substitute lemon curd / instant lemon pudding)
Directions
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Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick spray.
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In a bowl, combine crushed pretzels and granulated sugar. Add the melted and cooled butter, stir to coat, and press the mixture firmly into the bottom of the prepared dish.
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Bake the crust for 10 minutes, then allow it to cool completely.
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In a mixing bowl, beat the softened cream cheese until smooth. Add the remaining sugar and continue to beat until fully incorporated. Gently fold in the whipped topping until light and fluffy.
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Spread the cream cheese mixture evenly over the cooled crust.
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Top with an even layer of lemon pie filling.
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Cover the dish with foil and refrigerate for at least 4 hours or overnight to set.
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When ready to serve, cut into 12 squares. Optionally, garnish with remaining whipped topping, extra crushed pretzels, and lemon slices.
Servings and timing
Serves: 12 slices
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 4 hours (or overnight)
Total time: approximately 4 hours 55 minutes
Variations
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For a different crust texture or flavor, substitute the pretzels with crushed graham crackers, shortbread cookies, or Golden Oreos.
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Add 1–2 tablespoons of fresh lemon juice to the pie filling or the cream cheese layer for an extra tangy boost.
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Swap the lemon pie filling with another fruit flavor like cherry, blueberry, peach, or apple for a fun twist.
Storage/Reheating
Store covered in the refrigerator for 2–3 days.
Let it rest at room temperature for a few minutes before slicing.
If serving at a party, keep the dessert chilled between servings to maintain its structure.
FAQs
What kind of pretzels should I use for the crust?
Use salted pretzel sticks or twists. They crush easily and provide the best salty crunch.
Can I make the crust without baking it?
Baking helps set the crust so it holds together. Skipping this step may result in a loose or crumbly base.
What can I use instead of whipped topping?
Freshly whipped cream (made from chilled heavy cream) can replace store-bought whipped topping.
Can I use lemon curd instead of lemon pie filling?
Yes, lemon curd or instant lemon pudding are excellent substitutes.
How long does the dessert need to chill?
Chill for at least 4 hours. For best results, refrigerate overnight.
How long will the dessert stay fresh?
It will stay fresh for 2 to 3 days if stored in the fridge and covered tightly.
Can I make this ahead of time for a party or gathering?
Absolutely. It’s ideal for making the night before to let the flavors and texture fully develop.
Could I halve the recipe for fewer servings?
Yes, you can easily cut the recipe in half and use a smaller baking dish.
Is the crust too salty because of the pretzels?
The sugar and butter balance the saltiness. For a milder crust, use fewer pretzels or a sweeter alternative.
Can I freeze leftovers?
Freezing is not recommended as it may affect the creamy texture once thawed.
Conclusion
Lemon Pretzel Dessert is a delightful combination of creamy, crunchy, salty, and sweet — everything you want in a light yet indulgent dessert. It’s easy to make, customizable, and ideal for any occasion from family dinners to summer parties. If you’re looking for a cool, citrusy treat that’s as easy as it is satisfying, this recipe is the perfect pick.
Lemon Pretzel Dessert
This Lemon Pretzel Dessert is a delicious no-bake layered treat with a salty pretzel crust, creamy lemon filling, and whipped topping – perfect for summer gatherings or potlucks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups pretzels, crushed
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 packages (3.4 oz each) instant lemon pudding mix
- 2 cups cold milk
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- Lemon zest and sliced lemons, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix until well combined.
- Press the pretzel mixture evenly into the bottom of a 9×13-inch baking dish to form the crust. Bake for 10 minutes, then let cool completely.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Fold in half of the whipped topping until well combined. Spread this cream cheese mixture evenly over the cooled crust. Chill in the fridge for about 30 minutes.
- In another bowl, whisk together the lemon pudding mix and cold milk for about 2 minutes until thickened. Let it sit for 5 minutes to fully set.
- Spread the lemon pudding over the cream cheese layer. Top with the remaining whipped topping.
- Chill for at least 2 hours or until set. Garnish with lemon zest or lemon slices before serving, if desired.
Notes
- Make sure the crust is completely cooled before adding the cream cheese layer to avoid melting.
- Crush pretzels finely for a more even crust texture.
- Use full-fat cream cheese for a richer flavor and smoother texture.
- Can be made a day ahead and stored in the fridge overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
