Lemon Cream Dessert - Aunt Jae

1 ½ cup sugar

1/3 cup plus 1 tbsp. cornstarch

1 ½ cups water

3 egg yolks, lightly beaten

3 tbsp. butter cubed

2 tsp. grated lemon peel

½ cup lemon juice

Crust:

1 cup all-purpose flour

1 cup finely chopped walnuts

½ cup cold butter

Topping:

8 oz. cream cheese, softened

1 cup powdered sugar

2 cup cold milk

2 pkg. (3.4 oz. each) instant vanilla pudding mix

1 tsp. vanilla extract

16 oz. frozen dairy topping, thawed

In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth.  Bring to a boil; cook and sir for 1 minute.  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 & 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 crumbs.  Press into a greased 9 x 123 baking dish.  Bake at 350 degrees for 15 – 20 minutes or until golden brown.  Cool on a wire rack.

In a mixing bowl, beat cream cheese and sugar until smooth; 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 whipped topping.  Spread over lemon layer.  Spread with remaining whipped topping.  Chill for at least 4 hours.