Layered lemon dessert #1

Yield: 15 Servings

Measure Ingredient
½ cup Butter or margarine
1 cup All-purpose flour
½ cup Chopped pecans
1 pack (8-oz) cream cheese; softened
1½ cup Sifted powdered sugar
1 carton (8-oz) frozen whipped topping; thawed and divided
2 cups Sugar
¼ cup Cornstarch plus
2 tablespoons Cornstarch
¼ teaspoon Salt
2 cups Water; divided
3 \N Eggs; beaten
¼ cup Vinegar
¼ cup Lemon juice
1 tablespoon Butter or margarine
1 teaspoon Lemon extract
\N \N Additional chopped pecans (optional)

Cut butter into flour with a pastry blender until mixture resembles coarse meal; stir ½ cp pecans into flour mixture. Press pecan mixture into a 13x9x2-inch pan. Bake at 350 degrees for 15 minutes or until golden brown.

Combine cream cheese and powdered sugar; beat at medium speed of an electric mixer until fluffy. Fold 1-½ cups whipped topping into cheese mixture. Spread over crust. Chill.

Combine sugar, cornstarch and salt in a heavy saucepan; add ¼ cup water, stirring to make a smooth paste. Add eggs, vinegar, lemon juice and remaining 1-¾ cups water, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute. Remove from heat; add butter and lemon extract. Cool. Spread lemon filling over cream cheese layer. Dollop each serving with the remaining whipped topping. Sprinkle with pecans, if desired. 15 servings.

MAGAZINE ARTICLE

WILMOTH CUNNINGHAM

LEXINGTON, KY

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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