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Prep Time: 300 Minutes Cook Time: 15 Minutes |
Ready In: 315 Minutes Servings: 18 |
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This is one of those desserts that everyone will ask how to make it. I know it may sound hard but it is so easy and oh so good. Enjoy and please let me know what you think. I have included in the prep time the chilling in the refrigerator. Ingredients:
1 1/2 cups sugar |
1 1/2 tablespoons cornstarch |
1 1/2 cups cold water |
3 egg yolks, lightly beaten |
3 tablespoons butter, cubed |
2 teaspoons grated lemon zest |
1/2 cup lemon juice |
1 cup all-purpose flour |
1 cup finely chopped walnuts |
1/2 cup cold butter |
1 (8 ounce) package cream cheese, softened |
1 cup confectioners' sugar |
2 cups cold milk |
2 (3 1/2 ounce) packages vanilla instant pudding mix |
1 teaspoon vanilla |
1 (16 ounce) carton frozen whipped topping, thawed |
Directions:
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 heat.
2. Stir a small amount of hot filling into egg yolk, return egg yolk mixture 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.
3. Refrigerate until cool.
4. In a small bowl combine flour and nuts.Cut in butter until mixture resembles coarse crumbs.Press into a 13x9x2-inch baking pan.
5. Bake at 350°F for 15 minutes or until edges are golden brown. Cool on wire rack.
6. In a mixing bowl, beat the cream cheese and confectioners sugar until smooth.Carefully spread over crust. Spread the cooled lemon mixture the cream cheese.
7. In another bowl, beat milk and pudding mixes on low for 2 minutes beat in vanilla.Fold in half of the whipped topping.
8. Spread this over the lemon mixture.Spread the remaining whipped topping over this.
9. Chill for at least 4 hours.
10. I try to make this at night so it has plenty of time to get cold and set.
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