Lemon Cream Dessert

By dcarriger56

Ingredients

• 1 1/2 cups sugar
• 1/3 cup plus 1 tablespoon cornstarch
• 1 1/2 cups cold water
• 3 eggs yolks, lightly beaten
• 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, soften
• 1 cup confectioners' sugar
• 2 cups cold milk
• 2 package (3.4 ounces each) instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 1 carton ( 16 ounces ) frozen whipping cream, thawed

Details

Servings 18

Preparation

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 juice. Refrigerste 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 9in. x2-in. baking dish. Bake at 350F. for 15-20-minutes or until edges are golden brown. Cool on wire rack.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooling lemon mixture. In another mixing bowl, beat milk and pudding mixing on low for 2 minutes; beat in vanilla. Fold in half of the whipping topping. Spread over lemon layer. Spread with remaining whipping topping. Chill for at least 4 hours before cutting. Yield 18-24 servings