Lemon Cream Dessert

By á-5981

Ingredients

• Crust:
• 1-1/2 c sugar
• 1/3 c plus 1T cornstarch
• 1-1/2 c cold water
• 3 egg yolks, lightly beaten
• 3 T butter, cubed
• 2 t grated lemon peel
• 1/2 c lemon juice
• 1 c flour
• 1 c chopped walnuts
• 1/2 c cold butter
• Topping:
• 1 pkg 8oz cream cheese softened
• 1 c powder sugar
• 2 c cold milk
• 2 pkg 3.4oz instant vanilla pudding
• 1 t vanilla extract
• 1-16 oz whipped topping

Preparation

Step 1

In small saucepan combine sugar and cornstarch, gradually add water till smooth. Bring to a boil, cook and stir for 1 minutes or until thick. Remove from heat. Stir small amount of hot filling into yolks, return all to pan stirring constantly. Bring to a gentle boil, cook and stir 1 minutes. Remove from heat, stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate till cool. In a bowl combine flour, nuts, cut in butter until mixture resembles coarse crumbs. Press into 9x13 baking dish. Bake at 350 for 15-20 minutes till edges are brown. Cool on wire rack. In mixing bowl beat cream cheese and powdered sugar till smooth. Spread over crust. Spread cooled lemon mixture on top of cream cheese. In another mixing bowl beat milk and pudding on low for 2 minutes, beat in vanilla and then fold in half of the whipped topping. Spread over lemon layer. Spread remaining whipped topping on top. Chill 4 hours before cutting.