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Lemon Cream Dessert

Servings: 18-24
Very good and very easy to make.

1 1/2 cups granulated sugar
1/3 cup 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 package (8 oz.) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 oz. each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 oz.) frozen whipped topping, thawed

Lemon Filling:
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 the sugar/cornstarch mixture into the lightly beaten egg yolks to temper the eggs, return mixture to saucepan, stirring constantly. Bring to a gentle boil; cook and stir for one minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.

In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13 x 9 x 2 inch (33 x 23 x 5cm) baking dish. Bake at 350 degrees F (180 C) for 15-20 minutes or until edges are golden brown. Cool on wire rack.

In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over cooled crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes (dry) on low speed 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.

Makes 18-24 servings.

Source: My mother (Ruby Taylor's) Recipe Collection
Submitted By: Wesley Taylor
Date: 07-27-03