| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
15 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Chopped pecans |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 1/2 |
c |
Sifted powdered sugar |
| 1 |
ct |
(8-oz) frozen whipped topping; thawed and divided |
| 2 |
c |
Sugar |
| 1/4 |
c |
Cornstarch plus |
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 2 |
c |
Water; divided |
| 3 |
|
Eggs; beaten |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Lemon juice |
| 1 |
tb |
Butter or margarine |
| 1 |
ts |
Lemon extract |
|
|
Additional chopped pecans (optional) |
INSTRUCTIONS
Cut butter into flour with a pastry blender until mixture resembles coarse
meal; stir 1/2 cp pecans into flour mixture. Press pecan mixture into a
13x9x2-inch pan. Bake at 350 degrees for 15 minutes or until golden brown.
Combine cream cheese and powdered sugar; beat at medium speed of an
electric mixer until fluffy. Fold 1-1/2 cups whipped topping into cheese
mixture. Spread over crust. Chill.
Combine sugar, cornstarch and salt in a heavy saucepan; add 1/4 cup water,
stirring to make a smooth paste. Add eggs, vinegar, lemon juice and
remaining 1-3/4 cups water, stirring well. Cook over medium heat, stirring
constantly, until mixture boils. Boil 1 minute. Remove from heat; add
butter and lemon extract. Cool.
Spread lemon filling over cream cheese layer. Dollop each serving with the
remaining whipped topping. Sprinkle with pecans, if desired. 15 servings.
MAGAZINE ARTICLE
WILMOTH CUNNINGHAM
LEXINGTON, KY
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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