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Categories:
flour pecans butter cream cheese sugar frozen whipped topping white sugar cornstarch salt water eggs white vinegar lemon juice butter lemon
Viewed: 81 - Published at: 4 years agoIngredients
- 1 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup softened butter
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 1 (8 ounce) container frozen whipped topping, thawed, divided
- 2 cups white sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 3 eggs, beaten
- 1/4 cup distilled white vinegar
- 1/4 cup lemon juice
- 1 tablespoon butter
- 1 teaspoon lemon extract
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a baking sheet.
- Combine the flour and pecans in a mixing bowl.
- Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain.
- Press the crust evenly over the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
- Remove from the oven and allow to cool completely.
- Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy.
- Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust.
- Chill in the refrigerator.
- Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste.
- Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice.
- Cook and stir over medium-low heat until thick and smooth, about 10 minutes.
- Remove from the heat and stir in 1 tablespoon of butter and the lemon extract.
- Chill the mixture until cold.
- Spread the cold lemon mixture evenly over the cream cheese layer.
- Top with the remaining whipped topping.
