Step 1: Make the Pecan Crust Layer: Preheat your oven to 350°F (175°C). In a mixing bowl, combine melted butter, flour, a pinch of salt, and pecans (if using). Press the mixture into a 9x13-inch baking dish to form an even layer.
Step 2: Bake the Crust: Bake for 10-15 minutes, or until lightly golden. Let the crust cool completely before adding the next layer.
Step 3: Make the Whipped Cream: In a large, chilled mixing bowl, combine heavy cream and powdered sugar. Use an electric mixer to whip the cream on medium-high speed until stiff peaks form. Reserve 1 cup of whipping cream for the cream cheese layer and the remaining 2 cups for the top layer. Keep the whipped cream in the refrigerator until ready to use.
Step 4: Prepare the Cream Cheese Mixture: In a large bowl, beat room temperature cream cheese and powdered sugar until smooth and fluffy.
Step 5: Fold in Whipped Cream: Gently fold in 1 cup of homemade whipped cream until fully incorporated.
Step 6: Spread Cream Cheese Layer: Spread this layer evenly over the cooled crust.
Step 7: Make Lemon Curd: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, lemon juice, and lemon zest until well combined. Cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil. Remove from heat and stir in butter, one piece at a time, until fully melted and incorporated.
Step 8: Cool the Lemon Curd: Press the curd through a mesh strainer to remove any lumps. Cover the surface of the curd with plastic wrap and refrigerate until it has cooled.
Step 9: Pour Lemon Layer: Spread the cooled lemon curd over the cream cheese layer.
Step 10: Finish Assembling Dessert: Gently spread the remaining whipped cream on top of the lemon curd layer. Place in the refrigerator and allow to chill for a minimum of 4 hours, allowing the layers to set. When it's time to serve, garnish with chopped pecans and lemon zest. Cut, serve, and enjoy!