"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Cream Dessert Recipe

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This recipe for Lemon Cream Dessert, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki Bot
Added: Thursday, April 12, 2007


1 1/2 c sugar
1/3 c plus 1 tbsp cornstarch
1 1/2 c cold water
3 egg yolk, lightly beaten
3 tbsp butter, cubed
2 tsp grated lemon peel
1/2 c lemon juice
1 c flour
1 c finely crushed walnuts
1/2 c cold butter
8 oz cream cheese, room temp
1 c powdered sugar
2 c cold milk
2 packages (3.4 oz) instant vanilla pudding
16 oz cool whip

In small pan, mix sugar and cornstarch, stir in water. Cook for 1 minute until thick. Remove from heat. Stir a small amount of hot filling into egg yolks, return all to pan. Cook 1 minute (gently boiling). Remove from heat. Stir in butter and peel; stir in juice. Refrigerate until cool.
In bowl, combine flour and nuts, cut in butter. Press onto bottom of 9 x 13 pan; bake at 350 until golden brown. Cool.
In bowl, beat cream cheese and powdered sugar until smooth; carefully spread over crust. Next spread with cooled lemon mixture. In another bowl beat milk and pudding mixes on low for 2 minutes. Beat in vanilla. Fold in half of cool whip. Spread over lemon mixture. Spread with remaining cool whip. Chill for 4 hours.




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