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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Layered Lemon Dessert Recipe

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This recipe for Layered Lemon Dessert is from The Dix Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp. butter or margarine
1 c. all-purpose flour
1/2 c. finely chopped pecans
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. powdered sugar
1 1/2 c. whipped topping
2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
2 c. water, divided
3 eggs
1/4 c. vinegar
1/4 c. lemon juice
1 tbsp. butter or margarine
1 tsp. lemon extract
Directions:
Directions:
Cut butter or margarine into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 13 x 9 x 2 in. baking pan. Bake at 350º for 15 minutes. Cool. Beat cream cheese and powdered sugar until fluffy. Fold in whipped topping. Spread over crust; chill. In a saucepan, combine sugar, cornstarch and salt. Add 1/4 cup water and stir until smooth. Add eggs and mix well. Add vinegar, lemon juice and remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from the heat; add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight.
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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