Lemon Cream Dessert

Cassie *


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.

★★★★★ 6 votes
18 - 24
30 Min
15 Min


1 - 1/2 c
1/3 c
plus 1 tablespoon cornstarch
egg yolks, lightly beaten
1 - 1/2 c
cold water
3 Tbsp
butter, cubed
2 tsp
grated lemon peel
1/2 c
lemon juice


1 c
all-purpose flour
1 c
finely chopped walnuts
1/2 c
cold butter


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
carton (16 ounces) frozen whipped topping, thawed


1In 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.
2In 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.
3In 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.

About this Recipe

Course/Dish: Puddings, Other Desserts
Hashtags: #Cream, #lemon, #cheese