lemon cream dessert

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

(6 RATINGS)

520 Pinches 2 Photos

CJ *

Somewhere, PA

Updated on Feb 27, 2013

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.

Rate

prep time 30 Min

cook time 15 Min

method ---

yield 18 - 24

Ingredients

1 - 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
3 - egg yolks, lightly beaten
1 - 1/2 cups cold water
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice
CRUST
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter
TOPPING
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 - carton (16 ounces) frozen whipped topping, thawed

How To Make lemon cream dessert

Step 1

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.

Step 2

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.
Step 3

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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