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Lemon Cream Dessert

 Lemon Cream Dessert
My friend Mary and I enjoy coming up with innovative menus to try out on our husbands at our weekly Saturday night dinners. We combined 60-plus years of culinary experience to concoct this easy yet yummy layered lemon dessert. Our spouses loved it. -Laurel Adams, Danville, Kentucky
18-24 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling


  • 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
  • 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 McCormick® Pure Vanilla Extract
  • 1 carton (16 ounces) frozen whipped topping thawed


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

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Lemon Cream Dessert (continued)

Directions (continued)

  • 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 bowl, beat cream cheese and confectioners' sugar until smooth;
  • carefully spread over crust. Spread with cooled lemon mixture. In
  • another 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.
Nutritional Facts: 1 serving (1 piece) equals 295 calories, 16 g fat (9 g saturated fat), 54 mg cholesterol, 149 mg sodium, 34 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.