Lemon Cream Dessert Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Lemon Mixture:
1-1/2 cups sugar
1/3 cup plus 1 tbsp. cornstarch
1-1/2 cups cold water
3 large egg yolks, lightly beaten
3 T. butter, cubed
2 tsp. lemon zest
1/2 cup lemon juice
Crust:
1 cup flour
1 cup finely chopped walnuts
1/2 cup cold butter
Layer 1:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
Layer 2:
2 cup cold milk
2 pkg. (3.4 oz. each) instant vanilla pudding
1 tsp. vanilla
1 ctn. (16 oz.) frozen whipped topping, thawed
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Directions: |
Directions:Lemon Mixture: In a saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool.
Crust: In the meantime, combine the flour and nuts. Cut in butter until mixture resembles coarse meal. Press into the bottom of 13 x 9 inch baking dish. Bake at 350ºF for 15 to 20 minutes or until edges are golden brown. Cool completely on wire rack.
Layer 1: In a mixing bowl, beat cream cheese and powdered sugar until smooth; carefully spread evenly over crust. Then spread with cooled lemon mixture.
Layer 2: Beat together milk and pudding mixes on low speed for 2 minutes; beat in vanilla. Fold in half the whipped topping. Spread over lemon layer. Spread remaining whipped topping on the top. Chill at least 4 hours before serving. |
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