Thursday, June 3, 2010
School is still in session for a few more weeks (much to my children's chagrin), but summer weather is officially here and it's time to try some new hot weather recipes. This lemon cream dessert recipe from my friend Cindy was a cool summery treat for a hot steamy day! It's creamy, it's tart, it's refreshing, AND it's delicious! You'll want to make sure you have all your ingredients gathered and ready to go when you make the lemon curd. The process is quick moving and you won't have time to do anything else. I recommend making it the night before or at least several hours before you'll need it, so that it will have plenty of time to set. Hope you're staying cool this summer!
1-1/2 cups sugar
1/3 cup cornstarch
1-1/2 cups cold water
3 egg yolks, beaten
3 Tbs. butter
2 Tbs. grated lemon peel
1/2 cup freshly squeezed lemon juice
For Lemon Curd, have all the ingredients ready to go before you begin. This process goes very quickly. In a small saucepan, combine sugar and cornstarch; gradually stir in cold water until smooth.
Bring to a boil, and cook, stirring 1 minute. Stir a small amount of hot filling into the egg yolks and return all to the pan, stirring constantly. Bring to a boil; cook and stir 1 minute. Remove from heat, add butter and lemon peel.
Gently stir in lemon juice. Refrigerate until cool.
1 cup flour
1 cup finely chopped pecans
1/2 cup cold butter
For crust, combine flour and nuts in a bowl. Cut in butter until crumbly texture.
Press into a 9x13-inch pan and bake 15-20 minutes at 350°. Cool.
CREAM CHEESE FILLING:
8-oz. cream cheese, softened
1 cup powdered sugar
1 cup milk
1 pkg. (4-oz) instant vanilla pudding
1 tsp. vanilla
1 tub (16-oz) Cool Whip
For cream cheese filling, mix cream cheese with sugar until smooth. In a bowl, beat milk and pudding for 2 minutes. Add vanilla and fold into cream cheese mixture. Add 1/2 tub of Cool Whip and fold in gently.
TO ASSEMBLE DESSERT: Layer cream cheese filling on top of crust.
Top cream cheese filling with lemon curd.
Spread remaining Cool Whip on top.
Chill at least 2-3 hours before serving. Enjoy!