Light Cool and Creamy Lemon Dessert Recipe

Creamy Lemon Dessert Directions

Preheat Oven.

In a small bowl combine the flour and ground nuts.
Cut in cold butter with a fork until mixture resembles coarse crumbs.
Pat into bottom of pan.
Bake crust for the allotted time or until the edges are golden brown.
Cool on wire rack.
In the meantime: in a medium saucepan combine the sugar, cornstarch, cold water.
Stir with a wire whisk. Bring mixture to a boil.
Cook over medium heat for 2 minutes.
Remove about 1 tablespoon and mix together with the egg yolks and add to yolks to pan.
Stir constantly until mixture thickens and just starts to boil.
Remove from heat. Stir in the butter, lemon peel and lemon juice.
Cool lemon mixture completely.
In a large mixing bowl cream the softened cream cheese with the powdered sugar.
Spread cream cheese mixture on cooled crust.
Spread the cooled lemon mixture on top of cream cheese mixture.
In a large bowl combine the instant pudding mix, milk and vanilla.
Beat with a wire whip.
When mixture thickens fold in 1/2 of the whipped topping.
Spread pudding over lemon mixture.
Top with remaining whipped topping.
Chill creamy lemon dessert for several hours or overnight.

Free Recipe Serves: 15 – 24