Lemon Cream Torte Recipe

5 1 1
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Lemon Cream Torte Recipe

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5 1 1
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + chilling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups 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 whole milk
  • 1/2 cup chopped pecans, optional

Directions

Combine butter and flour; pat into a 13x9-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.
Originally published as Lemon Cream Torte in Grandma's Great Desserts Cookbook 1992, p88

Nutritional Facts

1 piece: 249 calories, 14g fat (10g saturated fat), 36mg cholesterol, 191mg sodium, 26g carbohydrate (15g sugars, 0 fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1-1/4 cups 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 whole milk
  • 1/2 cup chopped pecans, optional
  1. Combine butter and flour; pat into a 13x9-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.
Originally published as Lemon Cream Torte in Grandma's Great Desserts Cookbook 1992, p88

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kay_kofler User ID: 1136975 47581
Reviewed Jul. 11, 2008

"I did add chopped pecans to the crust..."

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