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
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1 - 1/2 csugar
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1/3 cplus 1 tablespoon cornstarch
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3egg yolks, lightly beaten
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1 - 1/2 ccold water
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3 Tbspbutter, cubed
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2 tspgrated lemon peel
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1/2 clemon juice
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CRUST
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1 call-purpose flour
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1 cfinely chopped walnuts
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1/2 ccold butter
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TOPPING
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1 pkg(8 ounces) cream cheese, softened
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1 cconfectioners' sugar
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2 ccold milk
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2 pkg(3.4 ounces each) instant vanilla pudding mix
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1 tspvanilla extract
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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.
About Lemon Cream Dessert
Course/Dish: Puddings Other Desserts
