Layered Lemon Dessert

From Taste of Home Magazine
Layered Lemon Dessert
Layered Lemon Dessert

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    tablespoons butter or margarine

  • 1

    cup flour

  • 1/2

    cup finely chopped pecans

  • 8

    ounces cream cheese, softened

  • 1-1/2

    cups powdered sugar

  • 1-1/2

    cups whipped topping

  • 2

    cups sugar

  • 1/3

    cup cornstarch

  • 1/4

    teaspoon salt

  • 2

    cups water

  • 3

    eggs

  • 1/4

    cup vinegar

  • 1/4

    cup lemon juice

  • 1

    tablespoon butter or margarine

  • 1

    teaspoon lemon extract

Directions

Cut 6 tablespoons butter into flour until crumbly. Stir in pecans. Press into bottom of an ungreased 13x9 pan. Bake at 350 degrees for 15 minutes. Cool. Beat cream cheese and powdered sugar until fluffy. Fold in whipped topping. Spread over cooled crust; chill. In a saucepan, combine sugar, cornstarch, and salt. Add 1/4 cup water and stir until smooth. Add eggs and mix well. Add vinegar, lemon juice, and remaining water; stir until smooth. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight.

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