Lemon Cream Dessert

Name: Lemon Cream Dessert
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 18 - 24
Ingredients: 1 - 1/2 c sugar; 1/3 c plus 1 tablespoon cornstarch; 3 egg yolks, lightly beaten; 1 - 1/2 c cold water; 3 Tbsp butter, cubed; 2 tsp grated lemon peel; 1/2 c lemon juice; CRUST; 1 c all-purpose flour; 1 c finely chopped walnuts; 1/2 c cold butter; TOPPING; 1 pkg (8 ounces) cream cheese, softened; 1 c confectioners' sugar; 2 c cold milk; 2 pkg (3.4 ounces each) instant vanilla pudding mix; 1 tsp vanilla extract; 1 carton (16 ounces) frozen whipped topping, thawed

By Cassie *
@1lovetocook1x

This recipe is delicious. I have made it several times and was always asked for the recipe. Takes a bit of time to make, but well worth it. If you love lemon, you will love this creamy dessert.

Originally published in Taste of Home June/July 2002.

Rating:

★★★★★ 6 votes5

Comments:

14 Comments

Serves:

18 - 24

Prep:

30 Min

Cook:

15 Min

Ingredients

1 - 1/2 c

sugar
1/3 c

plus 1 tablespoon cornstarch
3

egg yolks, lightly beaten
1 - 1/2 c

cold water
3 Tbsp

butter, cubed
2 tsp

grated lemon peel
1/2 c

lemon juice
CRUST
1 c

all-purpose flour
1 c

finely chopped walnuts
1/2 c

cold butter
TOPPING
1 pkg

(8 ounces) cream cheese, softened
1 c

confectioners' sugar
2 c

cold milk
2 pkg

(3.4 ounces each) instant vanilla pudding mix
1 tsp

vanilla extract
1

carton (16 ounces) frozen whipped topping, thawed
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How to Make Lemon Cream Dessert

Step-by-Step

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.

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