Lemon Cream Dessert

Description

This pretty layered dessert is requested often at family gatherings. I have served it at both bridal & baby showers, says Patricia Schmeling

• Contributed by Catsrecipes Y-Group
• Source: Taste of Home Test Kitchen Favorites
• 18 – 24 servings

Ingredients

• 1½ cup sugar
• ⅓ cup + 1 tbsp cornstarch
• 1½ cup cold water
• 3 egg yolks, lightly beaten
• 3 tbsp butter, cubed
• 2 tsp grated lemon peel
• ½ cup lemon juice

Crust

• 1 cup all-purpose flour
• 1 cup finely chopped walnuts
• ½ cup cold butter

Topping

• 1 (8 oz) pkg cream cheese, softened
• 1 cup confectioner's sugar
• 2 cup cold milk
• 2 (3.4 oz) box instant vanilla pudding mix
• 1 tsp vanilla extract
• 1 (16 oz) tub frozen whipped topping, thawed

Directions

1. In saucepan, combine sugar and cornstarch; gradually stir in water until smooth.
2. Bring to boil; cook and stir 1 min or until thickened.
3. Remove from heat.
4. Stir a sm amount of hot filling into egg yolks; return all to pan, stirring constantly.
5. Bring to gentle boil; cook and stir 1 min.
6. Remove from heat; stir in butter and lemon peel.
7. Gently stir in lemon juice.
8. Refrigerate until cool.
9. In bowl, combine flour and nuts.
10. Cut in butter until mixture resembles coarse crumbs.
11. Press onto bottom a greased 13"x9"x2" baking dish.
12. Bake at 350°F for 15 – 20 minutes or until edges are golden.
13. Cool on wire rack.
14. In lg mixing bowl, beat cream cheese and confectioner's sugar until smooth; spread over crust.
15. Spread with cooled lemon mixture.
16. In another bowl, whisk milk, pudding mixes and vanilla, 2 minutes or until slightly thickened; let stand 2 minutes or until soft-set.
17. Fold in ½ of whipped topping.
18. Spread over lemon layer.
19. Spread with remaining topping.
20. Refrigerate at least 4 hours before cutting.