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Layered Lemon Dessert Cups

Charles can't get enough of lemon dishes, so he loves the creamy Layered Lemon Dessert Cups.

4 ServingsPrep: 35 min. + chilling

Ingredients

2 tablespoons cold butter
1/3 cup all-purpose flour
3 tablespoons finely chopped pecans
FILLING:
1 package (3 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup whipped topping
2/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup cold water
1 egg, lightly beaten
4 teaspoons white vinegar
4 teaspoons lemon juice
1 teaspoon butter
1/2 teaspoon lemon extract
Additional whipped topping, optional

Directions

In a small bowl, cut butter into flour until crumbly. Stir in pecans.
Press onto the bottom of four 6-oz. custard cups coated with cooking
spray. Bake at 350° for 14-16 minutes or until lightly browned.
Cool completely on a wire rack.
In a small bowl, beat the cream cheese and confectioners' sugar until
fluffy; fold in whipped topping. Spoon over crusts. Cover and chill.

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Layered Lemon Dessert Cups (continued)

Directions (continued)

In a small saucepan, combine the sugar, cornstarch, salt and water
until smooth. Cook and stir over medium-high heat until thickened
and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove
from the heat.
Stir a small amount of hot filling into egg; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat.
Gently stir in the vinegar, lemon juice, butter and lemon extract.
Cool to room temperature without stirring. Spread over cream cheese
layer. Chill for 4 hours or overnight. Top with whipped topping if
desired. Yield: 4 servings.

Nutrition Facts: 1 serving equals 466 calories, 21 g fat (11 g saturated fat), 94 mg cholesterol, 225 mg sodium, 66 g carbohydrate, 1 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.