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Lemon Cream Torte

 Lemon Cream Torte
Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!
16 ServingsPrep: 10 min. Bake: 20 min. + chilling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2 packages (3.4 ounces each) instant lemon pudding mix
  • 2-1/2 cups cold milk
  • 1/2 cup chopped pecans, optional

Directions

  • Combine butter and flour; pat into a 13-in. x 9-in. baking pan. Bake
  • at 350° for 20-25 minutes or until lightly browned. Cool. In a
  • large bowl, blend cream cheese and sugar on medium speed until
  • smooth. Add half of the whipped topping, beating on low. Spread over
  • crust. In another bowl, beat pudding mixes and milk for 2 minutes on
  • low speed. Let set 10 minutes. Spread over cream cheese layer; let
  • set 10-15 minutes. Cover with remaining whipped topping. Top with
  • pecans if desired. Refrigerate overnight. Yield: 16 servings.
Nutritional Facts: 1 serving (1 piece) equals 249 calories, 14 g fat (10 g saturated fat), 36 mg cholesterol, 191 mg sodium, 26 g carbohydrate, trace fiber, 3 g protein.

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Lemon Cream Torte (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.