"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Cream Dessert Recipe

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This recipe for Lemon Cream Dessert, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Martin
Added: Sunday, August 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 C sugar
1/3 cup plus 1 T. cornstarch
1 1/2 cup cold water
3 egg yolk, lightly beaten
2 T. butter, cubed
2 tsp. grated lemon peel
1/2 cup lemon juice
crust:
1 C. all purpose flour
1 C finely chopped walnuts
1/2 C. cold butter
topping:
1 pkg. 8 oz. cream cheese, softened
1 C powdered sugar
2 C cold milk
2 pkgs. instant vanilla pudding mix
1 tsp. vanilla extract
1 carton (16 oz.) frozen whipped topping thawed

Directions:
Directions:
In saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to boil; cook and stir for 1 min. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to the boil. Cook and stir for 1 min. Remove from heat, stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.
Combine flour and nuts. Cut in butter. Press into greased 9 x 13 inch pan. Bake 350 for 15 minutes.
In mixing bowl, beat cream cheese and powdered sugar. Spread over crust. Spread cooled lemon mixture, over cream cheese layer. Beat milk and pudding mixes on low for 2 minutes. Beat in vanilla. Fold half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours.

 

 

 

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