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Best Layered Lemon Dessert

 Best Layered Lemon Dessert
Retired nurse Dorothy Pritchett of Wills Point, Texas sends a refrigerator dessert that adds sunshine to a meal's end.
12-16 ServingsPrep: 25 min. + chilling Bake: 15 min. + chilling

Ingredients

  • 6 tablespoons cold butter
  • 1 cup King Arthur Unbleached 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. baking dish. Bake at 350° for 15
  • minutes. Cool. In a small 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

2 of 2

Best Layered Lemon Dessert (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 334 calories, 15 g fat (8 g saturated fat), 69 mg cholesterol, 142 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.