Saturday, February 28, 2009

Layered Lemon Dessert

recipe image

Submitted By: Dorothy Pritchett
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 12
"Retired nurse Dorothy Pritchett of Wills Point, Texas sends a refrigerator dessert that adds sunshine to a meal's end."
6 tablespoons butter or margarine
1 cup all-purpose flour
1/2 cup finely chopped pecans
1 (8 ounce) package cream cheese,
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
1. 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.
2. 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.
ALL RIGHTS RESERVED © 2009 Printed from 2/28/2009