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Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 334
  • Fat:
  • 15 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 69 mg
  • Sodium:
  • 142 mg
  • Carbohydrate:
  • 48 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Layered Lemon Dessert

Retired nurse Dorothy Pritchett of Wills Point, Texas sends a refrigerator dessert that adds sunshine to a meal's end.

SERVINGS

 12-16

CATEGORY

 Dessert

METHOD

 Chill

PREP

 25 min.

COOK

 15 min.

TOTAL

 40 min.

INGREDIENTS

  • 6 tablespoons cold butter
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1-1/2 cups whipped topping
  • 2 cups sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups water
  • 3 eggs, beaten
  • 1/4 cup cider vinegar
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 1 teaspoon lemon extract

DIRECTIONS

Cut butter into flour until crumbly. Stir in pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15 minutes. Cool. In a small mixing bowl, beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust; chill.
    In a small saucepan, combine the sugar, cornstarch and salt. Stir in 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 eggs; 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 extract. Cool to room temperature without stirring. Spread over cream cheese layer. Refrigerate for 2 hours or overnight. Yield: 12-16 servings.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008