Lemon Cream Dessert

Total Time: 5 hrs 15 mins Preparation Time: 5 hrs Cook Time: 15 mins

Ingredients

• Servings: 18
• 1 1/2 cups sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 cups cold water
• 3 egg yolks, lightly beaten
• 3 tablespoons butter, cubed
• 2 teaspoons grated lemon zest
• 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
• 1 (16 ounce) carton frozen whipped topping, thawed

Recipe

• 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 heat.
• 2 stir a small amount of hot filling into egg yolk, return egg yolk mixture 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.
• 3 refrigerate until cool.
• 4 in a small bowl combine flour and nuts.cut in butter until mixture resembles coarse crumbs.press into a 13x9x2-inch baking pan.
• 5 bake at 350°f for 15 minutes or until edges are golden brown. cool on wire rack.
• 6 in a mixing bowl, beat the cream cheese and confectioners sugar until smooth.carefully spread over crust. spread the cooled lemon mixture the cream cheese.
• 7 in another bowl, beat milk and pudding mixes on low for 2 minutes beat in vanilla.fold in half of the whipped topping.
• 8 spread this over the lemon mixture.spread the remaining whipped topping over this.
• 9 chill for at least 4 hours.
• 10 i try to make this at night so it has plenty of time to get cold and set.