Lemon Creamy Dessert

By Texaschef11

Ingredients

• LEMON CURD:
• 1-1/2 cups sugar
• 1/3 cup cornstarch
• 1-1/2 cups cold water
• 3 egg yolks, beaten
• 3 Tbs. butter
• 2 Tbs. grated lemon peel
• 1/2 cup freshly squeezed lemon juice

Preparation

Step 1

For Lemon Curd, have all the ingredients ready to go before you begin. This process goes very quickly. In a small saucepan, combine sugar and cornstarch; gradually stir in cold water until smooth.

Bring to a boil, and cook, stirring 1 minute. Stir a small amount of hot filling into the egg yolks and return all to the pan, stirring constantly. Bring to a boil; cook and stir 1 minute. Remove from heat, add butter and lemon peel.

Gently stir in lemon juice. Refrigerate until cool.

CRUST:
1 cup flour
1 cup finely chopped pecans
1/2 cup cold butter

For crust, combine flour and nuts in a bowl. Cut in butter until crumbly texture.

Press into a 9x13-inch pan and bake 15-20 minutes at 350°. Cool.



CREAM CHEESE FILLING:
8-oz. cream cheese, softened
1 cup powdered sugar
1 cup milk
1 pkg. (4-oz) instant vanilla pudding
1 tsp. vanilla
1 tub (16-oz) Cool Whip

For cream cheese filling, mix cream cheese with sugar until smooth. In a bowl, beat milk and pudding for 2 minutes. Add vanilla and fold into cream cheese mixture. Add 1/2 tub of Cool Whip and fold in gently.



TO ASSEMBLE DESSERT: Layer cream cheese filling on top of crust.

Top cream cheese filling with lemon curd.

Spread remaining Cool Whip on top.

Chill at least 2-3 hours before serving. Enjoy!