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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 9 |
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A delicious homemade lemon pudding layered with a rich, cream cheese layer. topped off with a crunchy pecan struesel. Chilling time not included. Ingredients:
2 cups flour |
1 cup chopped pecans |
1 cup butter, melted |
1 1/2 cups sugar |
1/4 cup cornstarch |
1/4 cup flour |
1 3/4 cups cold water |
3 egg yolks, beaten |
2/3 cup lemon juice |
2 tablespoons butter |
4 teaspoons grated lemon peel |
1 (8 ounce) package cream cheese, softened |
3 cups confectioners' sugar |
1 (8 ounce) carton frozen whipped topping, thawed |
Directions:
1. In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish. Bake at 350 for 18-20 minutes or until light golden brown. Cool on a wire rack.
2. In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly.
3. Reduce heat; cook and stir 2 minutes longer.
4. Remove from the heat. Stir a small amount of hot mixture into egg yolks; 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 lemon juice, butter and lemon peel.
5. Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
6. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baking pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3 quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.
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