Lemon Cream Hazelnut Squares
Source of Recipe
Pillsbury
List of Ingredients
CRUST:
1 1/2 cups flour
1/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup chopped hazelnuts
FILLING:
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups water
2 tablespoons grated lemon peel
1/2 cup lemon juice
8 ounces cream cheese, softened
5 drops yellow food coloring
TOPPING:
1 1/2 cups whipping cream
3 tablespoons powdered sugar
15 hazelnuts, halvedRecipe
Heat oven to 350ºF. Spray 13x9 inchpan with nonstick cooking spray. Lightly spoon floour into measuring cup level off. In large bowl, combine flour, 1/3 cup powdered sugar and b utter; mix well. With lightly floured fingers, press dough evenly in sprayed pan. Sprinkle with hazelnuts and press lightly into dough. Bake at 350ºF for 16-20 miutes or until golden brown and edges begin to pull away from sides of pan. Cool 30 minutes or until completely cooled.
Meanwhile, in medium saucepan, combine sugar and cornstarch. Gradually stir in water; blend until smooth. Cook over medium heat for 10-12 minutes or until mixture boils and thickens, stirring constantly. Remove from heat. Stir in lemon peel and lemon juice. In medium bowl, beat cream cheese until smooth. Slowly stir in hot filling mixture and food coloring until well bended. Cool 30 minutes.
Spoon filling over cooled crust; spread evenly. Cover; refrigerate 1 hour or until chilled. In medium bowl, beat whipping cream and 3 tbl. powdered sugar until stiff peaks form. Spoon onto liming filling; spread evenly. Cover; refrigerate at least 4 hours or until serving time. Garnish each serving with hazelnut halves. Serves 15.
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