Cream Wafer Lemon Stacks

Cream Wafer Lemon Stacks

Impress your guests with these baked wafers layered with lemon curd and blueberry jam – a citrusy dessert.

Prep Time



Total Time






cups Gold Medal® all-purpose flour
cup butter, softened
cup heavy whipping cream
Clear edible glitter, if desired
cup sugar
tablespoon grated lemon peel
cup lemon juice (about 5 large lemons)
tablespoons cold butter, cut-up
eggs, slightly beaten
cup blueberry jam
  1. In medium bowl, beat flour, butter and whipping cream with electric mixer on medium speed until smooth. Cover; refrigerate about 1 hour or until firm.
  2. Heat oven to 375°F. On lightly floured surface, roll out one-third dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using 1 1/2-inch cookie cutters, cut out dough into 60 desired shapes (at least 3 of each shape), gently pressing together and rerolling scraps as necessary.
  3. With pancake turner, transfer cutouts to plate of sugar, turning to coat both sides. On ungreased cookie sheets, place cutouts 1 inch apart. Prick each cutout 4 times with fork. Bake 7 to 9 minutes or just until set but not brown. Sprinkle each wafer with 1/4 teaspoon glitter; remove from cookie sheets to cooling racks. Cool completely, about 1 hour.
  4. Meanwhile, in 1 1/2-quart heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers; cool 30 minutes.
  5. To make stacks, spread 1/2 teaspoon cooled lemon curd on tops of each of 20 wafers; spread 1/2 teaspoon jam on tops of each of another 20 wafers. Stack together; top each stack with the remaining 20 wafers, top side up.
Makes 20 stacks
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip For best results, rerolling dough more than twice is not recommended.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 95mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 0g,
    • Sugars 19g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.