Lemon Cream Desert

By Unicorn1259

Ingredients

• CRUST:
• 1-1/2 cups sugar
• 1/3 cup plus 1 tablespoon cornstarch
• 1-1/2 cups cold water
• 3 egg yolks, lightly beaten
• 3 tablespoons butter, cubed
• 2 teaspoons grated lemon peel
• 1/2 cup lemon juice
• 1 cup all-purpose flour
• 1 cup finely chopped walnuts
• 1/2 cup cold butter
• TOPPING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 1 carton (16 ounces) frozen whipped topping, 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 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. x 2-in. baking dish. Bake at 350 for 15-20 minutes or until edges are golden brown. Cool on a wire rack.

In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another mixing 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.