"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Desert Recipe

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This recipe for Lemon Desert, by , is from Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gee King
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. all purpose flour
1/4 c. powdered sugar
1/4 c. butter or margarine, softened
1/4 c. finely chopped nuts

Filling:
1 pkg (4 serving size) lemon pudding an pie filling mix (not instant)
1/2 c. sugar
2 c. water
2 eggs, separated
1 tsp. grated lemon peel

Topping:
4 oz cream cheese, softened
1/2 c. powdered sugar
1 c. whipping cream, whipped
1/4 c. finely chopped nuts

Directions:
Directions:
Heat oven to 325. In large bowl, combine first four ingredients: mix at low speed with hand mixer until crumbly. Press into an ungreased 8 or 9 inch square pan. Bake 15-20 minutes until light brown. Cool.

While crust is baking, prepare lemon pudding as directed on package, reserving egg whites. Stir in lemon peel; cool. Beat reserved egg whites until soft mounds form. Fold into cooled pudding; set aside.

In small bowl, combine cream cheese and powdered sugar, mixing until smooth. Fold in half of whipped cream. Spread cream cheese mixture over cooled crust. Top with pudding mixture. Spread remaining whipped cream, sweetened if desired, over pudding mixture. Sprinkle with nuts, cover and refrigerate.

Personal Notes:
Personal Notes:
A large package of lemon pudding prepared according to the package directions may be substituted for the lemon filling.

 

 

 

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