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lemon cream dessert

(6 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

This recipe is delicious. I have made it several times and was always asked for the recipe. Takes a bit of time to make, but well worth it. If you love lemon, you will love this creamy dessert. Originally published in Taste of Home June/July 2002.

(6 ratings)
yield 18 - 24
prep time 30 Min
cook time 15 Min

Ingredients For lemon cream dessert

  • 1 - 1/2 c
    sugar
  • 1/3 c
    plus 1 tablespoon cornstarch
  • 3
    egg yolks, lightly beaten
  • 1 - 1/2 c
    cold water
  • 3 Tbsp
    butter, cubed
  • 2 tsp
    grated lemon peel
  • 1/2 c
    lemon juice
  • CRUST
  • 1 c
    all-purpose flour
  • 1 c
    finely chopped walnuts
  • 1/2 c
    cold butter
  • TOPPING
  • 1 pkg
    (8 ounces) cream cheese, softened
  • 1 c
    confectioners' sugar
  • 2 c
    cold milk
  • 2 pkg
    (3.4 ounces each) instant vanilla pudding mix
  • 1 tsp
    vanilla extract
  • 1
    carton (16 ounces) frozen whipped topping, thawed

How To Make lemon cream dessert

  • 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. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
  • 3
    In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another 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.
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