Layered Lemon Dessert

By dpearce

Ingredients

• FILLING:
• 6 tablespoons butter or margarine
• 1 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups confectioners' sugar
• 1 1/2 cups whipped topping
• 2 cups sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 cups water, divided
• 3 eggs
• 1/4 cup vinegar
• 1/4 cup lemon juice
• 1 tablespoon butter or margarine
• 1 teaspoon lemon extract

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

Directions

Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Cool. Beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over 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 the remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from the heat; add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight.