LAYERED LEMON DESSERT CUPS

Layered Lemon Dessert Cups image

Friends who can't get enough of lemon dishes always love these creamy layered cups. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 tablespoons cold butter
1/3 cup all-purpose flour
3 tablespoons finely chopped pecans
FILLING:
3 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup whipped topping
2/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup cold water
1 large egg, lightly beaten
4 teaspoons white vinegar
4 teaspoons lemon juice
1 teaspoon butter
1/2 teaspoon lemon extract
Additional whipped topping, optional

Steps:

In a small bowl, cut butter into flour until crumbly. Stir in pecans. Press onto the bottom of four 6-oz. custard cups coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese and confectioners' sugar until fluffy; fold in whipped topping. Spoon over crusts. Cover and chill. In a small saucepan, combine the sugar, cornstarch, salt and 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 egg; 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 lemon extract. Cool to room temperature without stirring. Spread over cream cheese layer. Chill for 4 hours or overnight. Top with whipped topping if desired.

Nutrition Facts : Calories 466 calories, Fat 21g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 225mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.