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Jul 4, 2012

Lemon Creat Desert

Happy 4th of July to my US friends!! We're headed to my parents's for our annual picnic and to enjoy the parade in town.

I always make the same things for my Mom's picnic, baked beans and this super yummy, extra delicious Lemon Cream Dessert. It's a recipe I got at least 15-18 years ago from Taste of Home magazine.

Since I posted a pic on Facebook yesterday I've had a lot of requests to post the recipe so here goes! It does take a bit of time, since it's 4 layers but I promise it's soooooo worth it!! Creamy, lemony and just plain yum!! It goes far too, one recipe will feed a lot of people!

Lemon Cream Dessert 

1 ½ cups sugar
½ cup plus 1 Tbsp cornstarch
1 ½ cups cold water
3 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) package cream cheese, softened
1 cup confectioners’ sugar
2 cups cold milk
2 packages (3.4 oz each) instant vanilla pudding
1 tsp vanilla
1 (16 oz) frozen whipped topping, thawed

In a small sauce, pan, combine sugar & cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from heat, stir in butter and lemon peal. Gently add in lemon juice. Refrigerate until cool.

Crust: In a bowl, combine flour & nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9x2” baking dish. Bake at 350 for 15-20 minutes or until golden brown. Cool on wire rack.

In mixing bowl, beat cream cheese and confectioners’ sugar until smooth; carefully spread over cool 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.

Yields: 18-24 servings.

Hope you enjoy!

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