Lemon Cream Dessert
By
Cassie *
@1lovetocook1x
1
Originally published in Taste of Home June/July 2002.
Ingredients
-
1 - 1/2 csugar
-
1/3 cplus 1 tablespoon cornstarch
-
3egg yolks, lightly beaten
-
1 - 1/2 ccold water
-
3 Tbspbutter, cubed
-
2 tspgrated lemon peel
-
1/2 clemon juice
-
CRUST
-
1 call-purpose flour
-
1 cfinely chopped walnuts
-
1/2 ccold butter
-
TOPPING
-
1 pkg(8 ounces) cream cheese, softened
-
1 cconfectioners' sugar
-
2 ccold milk
-
2 pkg(3.4 ounces each) instant vanilla pudding mix
-
1 tspvanilla extract
-
1carton (16 ounces) frozen whipped topping, thawed
How to Make Lemon Cream Dessert
- 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.