Best Layered Lemon Dessert |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Retired nurse Dorothy Pritchett of Wills Point, Texas sends a refrigerator dessert that adds sunshine to a meal's end. 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:
1. 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.
2. 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.
3. Remove from the heat.
4. 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.
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