Lemon Cream Dessert

Crust:
1 cup flour
1/2 cup butter
1 cup finely chopped pecans

Filling
1 1/2 cup sugar
1/3 cup cornstarch
1 1/2 cup cold water
3 eggs yolks beaten
3 tablespoons margarine
2 tsp lemon peel
1/2 cup lemon juice

In small pan, combine sugar and cornstarch, gradually stir in water until smooth.
Bring to boil, cook and stir for 1 minute. Remove from the heat.
Stir a small amountt of hot mixture into egg yolks.
Return all to pan. Boil for 1 minute.
Remove from heat, add butter, lemon peel, lemon juice and stir. Chill.

Topping
1 pkg. 8 oz. cream cheese
1 cup powdered sugar
2 cups cold milk
2 gkgs (3.4 oz) instant vanilla pudding
1 tsp vanilla
16 oz whipping cream or cool whip

In mixing bowl, beat cream cheese and sugar.
Spread over crust. Spread with lemon mixture.
In another mixing bowl, beat milk and pudding mixes on low for 2 minutes. Beat in vanilla.
Fold in half of the whipping cream (whipped). Spread over lemon layer.
Spread with remaining whipped topping.
Chill 4 hours. ENJOY

Lynn and Bevan

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