BEST LAYERED LEMON DESSERT

Best Layered Lemon Dessert image

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

Provided by Taste of Home

Time 40m

Yield 12-16 servings.

Number Of Ingredients 16

Ingredients

6 tablespoons cold butter
1 cup all-purpose flour
1/2 cup finely chopped pecans
FILLING:
1 package (8 ounces) 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
3 large eggs, beaten
1/4 cup cider vinegar
1/4 cup lemon juice
1 tablespoon butter
1 teaspoon lemon extract

Steps:

Cut butter into flour until crumbly. Stir in pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes. Cool. In a small bowl, beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust; chill., In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. , Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the vinegar, lemon juice, butter and extract. Cool to room temperature without stirring. Spread over cream cheese layer. Refrigerate for 2 hours or overnight.

Nutrition Facts : Calories 334 calories, Fat 15g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 142mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.