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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Cream Dessert Recipe

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This recipe for Lemon Cream Dessert is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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