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Layered Lemon Dessert

By: Dorothy Pritchett

"Retired nurse Dorothy Pritchett of Wills Point, Texas sends a refrigerator dessert that adds sunshine to a meal's end."

Rate/Review | Read Reviews (17)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

6 tablespoons butter or margarine
1 cup all-purpose flour
1/2 cup finely chopped pecans
FILLING:
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners' sugar
1 1/2 cups whipped topping
2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cups water, divided
3 eggs
1/4 cup vinegar
1/4 cup lemon juice
1 tablespoon butter or margarine
1 teaspoon lemon extract

Directions

Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Cool. Beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust; chill.
In a saucepan, combine sugar, cornstarch and salt. Add 1/4 cup water and stir until smooth. Add eggs and mix well. Add vinegar, lemon juice and the remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from the heat; add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight.