Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 6, 2008

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Layered Lemon Dessert cont.

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.