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Best Layered Lemon Dessert

Retired nurse Dorothy Pritchett of Wills Point, Texas sends a refrigerator dessert that adds sunshine to a meal's end.
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min. + chilling
  • Makes
    12-16 servings

Ingredients

  • 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 large 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 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.
Nutrition Facts
1 piece: 334 calories, 15g fat (8g saturated fat), 69mg cholesterol, 142mg sodium, 48g carbohydrate (36g sugars, 1g fiber), 3g protein.

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