Frosty Lemon Squares Recipe

Ingredients

• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup ground pecans
• 2 tablespoons confectioners' sugar
• 1/2 cup cold butter
• CREAM CHEESE LAYER:
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• LEMON LAYER:
• 1-1/2 cups sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1-1/4 cups water
• 2 tablespoons butter
• 3/4 cup lemon juice
• 1 tablespoon grated lemon peel
• 3 to 4 drops yellow food coloring, optional
• TOPPING:
• 1 tablespoon grated lemon peel
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions

• In a small bowl, combine the cornstarch, flour, pecans and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until edges are lightly browned. Cool completely on a wire rack.
• In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.
• Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice, lemon peel and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.
• Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving. Cut into squares. Yield: 12-15 servings.

Frosty Lemon Squares published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p166