Prep 30 mins
Cook 15 mins
From Taste Of Home.
- 1 1⁄2 cups sugar
- 1⁄3 cup cornstarch, 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 (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 extract
- 1 (16 ounce) carton frozen whipped topping, thawed
- 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.
- 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. x 2-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
- In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another mixing 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.
Same as Recipe #30865. My crust fell apart so it was really hard to spread the cream cheese over it. The lemon mixture tasted funny. The vanilla pudding mixture tasted funny. Very time consuming for the end result. Maybe I needed fresh lemon juice or my cornstarch was too old. Maybe I needed butter instead of margarine or I cooked the crust 5 minutes too long.