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Lemon Cream Dessert

1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice
CRUST:
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed

In a small saucepan, combine sugar and cornstarch; gradually stir in water until

Printed from tasteofhome.com Nov 19, 2008

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Lemon Cream Dessert cont.

smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove
from the heat. Stir a small amount of hot filling into egg yolks; return all to
the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute.
Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice.
Refrigerate until cool. In a bowl, combine flour and nuts. Cut in butter until
mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x
9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden
brown. Cool on a wire rack. In a mixing bowl, beat cream cheese and
confectioners' sugar until smooth; carefully spread over crust. Spread with
cooled lemon mixture. In another mixing bowl, beat milk and pudding mixes on low
for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over
lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours
before cutting.

Yield: 18-24 servings.