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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Ingredients:
1 1/2 cups sugar |
1/3 cup cornstarch, plus |
1 tablespoon cornstarch |
1 1/2 cups cold water |
3 egg yolks, lightly beaten |
3 tablespoons butter, cubed |
2 teaspoons grated lemon peel |
1/2 cup lemon juice |
1 cup all-purpose flour |
1 cup finely chopped walnuts |
1/2 cup cold butter |
1 (8 ounce) package cream cheese, softened |
1 cup confectioners' sugar |
2 cups cold milk |
2 (3 1/2 ounce) packages vanilla instant pudding mix |
1 teaspoon vanilla extract |
1 (16 ounce) carton frozen whipped topping, thawed |
Directions:
1. In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.
2. In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
3. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another mixing bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.
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