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Layered Lemon Dessert




Source of Recipe


Marla


List of Ingredients




Layered Lemon Dessert

Crust:
6 tablespoons butter or margarine
1 cup all-purpose flour
1/2 cup finely chopped pecans

Filling:
1 package (8 oz.) cream cheese, softened
1 1/2 cups confectioners' sugar
1 1/2 cups whipped topping
2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cups water, divided
3 eggs
1/4 cup vinegar
1/4 cup lemon juice
1 tablespoon butter or margarine
1 teaspoon lemon extract





Recipe



Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 13x9x2-inch pan. Bake at 350 degrees for 15 minutes. Cool. Beat cream cheese and confectioners' 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 the remaining water, stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight. Yield: 12-16 servings.