Lemon Cream Dessert Recipe

Name: Lemon Cream Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups sugar; 1/3 cup plus 1 tablespoon cornstarch; 1-1/2 cups cold water; 3 egg yolks, lightly beaten; 3 tablespoons butter, cubed; 2 teaspoons grated lemon peel; 1/2 cup lemon juice; 1 cup all-purpose flour; 1 cup finely chopped walnuts; 1/2 cup cold butter; 1 package (8 ounces) cream cheese, softened; 1 cup confectioners' sugar; 2 cups cold milk; 2 packages (3.4 ounces each) instant vanilla pudding mix; 1 teaspoon vanilla extract; 1 carton (16 ounces) frozen whipped topping thawed

Servings: persons

1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed

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 the heat. Stir a small amount of hot filling into egg yolks; return all 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. Refrigerate until cool.
2
In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350u00b0 for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
3
In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

1564

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/2 cups sugar, 1/3 cup plus 1 tablespoon cornstarch, 1-1/2 cups cold water, 3 egg yolks, lightly beaten, and more.

Yes, Lemon Cream Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Dessert

How did you like this recipe?

Frequently Asked Questions