Lemon Cream Dessert

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 18
• 1 1/2 cups sugar
• 1/3 cup cornstarch, 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 (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 extract
• 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 the heat. stir a small amount of hot filling into egg yolks; return all 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. refrigerate until cool.
• 2 in a bowl, combine flour and nuts. cut in butter until mixture resembles coarse crumbs. press onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. bake at 350° for 15-20 minutes or until edges are golden brown. cool on a wire rack.
• 3 in a mixing bowl, beat cream cheese and confectioners' 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.