Lemon Cream Dessert
You will flip over this wonderful easy dessert.
Yield: 18-24 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 cups | sugar |
| 1/3 cup | plus 1 tablespoon cornstarch |
| 1 1/2 cups | cold water |
| 3 | egg yolk, lightly beaten |
| 3 tablespoons | butter, cubed |
| 2 teaspoons | grated lemon peels |
| 1/2 cup | lemon juice |
| CRUST: | |
| 1 cup | all-purpose flour |
| 1 cup | finely chopped walnuts |
| 1/2 cup | cold butter |
| topping: | |
| 1 (8-ounce) package | cream cheese, softened |
| 1 cup | confectioners' sugar |
| 2 cups | cold milk |
| 2 (3.4-ounce) packages | instant vanilla pudding mixes |
| 1 teaspoon | vanilla extract |
| 1 cup | whipping cream, whipped and sweetened |
Directions:
Directions
In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool. In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack. In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting. Yield: 18-24 servings.
Originally published as Lemon Cream Dessert in Taste of Home June/July 2002, p33
Source: tasteofhome.com
