Lemon Cream Dessert Mary Isaacson
1 ½ cups sugar
1/3 cup plus 1 Tbsp. Cornstarch
1 ½ cups cold water
egg yolks, lightly beaten
3 Tbsp. Butter, cubed
2 tsp. grated lemon peel
½ cup lemon juice
1 cup flour
1 cup finely chopped walnuts
½ cup cold butter
1 – 8 oz. pkg. cream cheese
1 cup powdered sugar
2 cups cold milk
2 – 3.4 oz. instant vanilla pudding mix
1 tsp. vanilla extract
1 – 16 oz. frozen whipped topping thawed
In small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat.
Stir small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to gentle boil; cook and stir 1 minute. Remove from heat, stir in 3 Tbsp. cubed butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.
Preheat oven to 350°.
In bowl, combine flour and nuts. Cut in ½ cup butter until mixture resembles coarse crumbs. Press onto bottom of greased 13 x 9 inch baking dish. Bake in preheated oven 15 to 20 minutes or until edges are golden brown. Cool on wire rack.
In mixing bowl, beat cream cheese and powdered 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. Makes 18 to 24 servings.