Lemon Cream Dessert
By
Cassie *
@1lovetocook1x
1
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.
Originally published in Taste of Home June/July 2002.
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
- 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
- 1
- carton (16 ounces) frozen whipped topping, thawed
CRUST
TOPPING
How to Make Lemon Cream Dessert
- 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 Lemon Cream Dessert
Course/Dish: Puddings, Other Desserts
