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Layered Lemon Dessert

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

Printed from tasteofhome.com Oct 6, 2008

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Layered Lemon Dessert cont.

1/4 cup lemon juice
1 tablespoon butter
1 teaspoon lemon extract

Cut butter into flour until crumbly. Stir in pecans. Press into an
ungreased 13-in. x 9-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

Printed from tasteofhome.com Oct 6, 2008

Layered Lemon Dessert

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.