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Foodgeek: |
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Rating: |
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Servings: |
16 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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6 tbsp. butter or margarine
1 cup all-purpose flour
1/2 cup pecans, finely chopped
Filling:
1 pkg. (8 oz.) cream cheese, softened
1-1/2 cups confectioner's sugar
1-1/2 cups whipped topping
2 cups sugar
1/3 cup cornstarch
1/4 tsp. salt
2 cups water, divided
3 eggs
1/4 cup vinegar
1/4 cup lemon juice
1 tbsp. butter or margarine
1 tsp. lemon extract
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Directions:
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Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 9x13 bakng pan. Bake at 350°F for 15 minutes. Cool. Beat cream cheese and confectioners sugar until fluffy. Fold in whipped topping. Spread over crust; chill. In a saucepan, combine sugar, cornstarch and salt. Add 1/4 cup water and stir until smooth. Add eggs and mix well. Add vinegar, lemon juice and the remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from the heat; add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight.
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