Layered Lemon Dessert Cups
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 tablespoons cold butter
- 1⁄3 cup all-purpose flour
- 3 tablespoons finely chopped pecans
-
FILLING
- 1 (3 ounce) package cream cheese, softened
- 1⁄2 cup confectioners' sugar
- 1⁄2 cup whipped topping
- 2⁄3 cup sugar
- 2 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 2⁄3 cup cold water
- 1 egg, lightly beaten
- 4 teaspoons white vinegar
- 4 teaspoons lemon juice
- 1 teaspoon butter
- 1⁄2 teaspoon lemon extract
- additional whipped topping (optional)
directions
- In a small bowl, cut butter into flour until crumbly. Stir in pecans. Press onto the bottom of four 6-oz. custard cups coated with nonstick cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool completely on a wire rack.
- In a small mixing bowl, beat the cream cheese and confectioners' sugar until fluffy; fold in whipped topping. Spoon over crusts. cover and chill. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove form the heat. Gently stir in the vinegar, lemon juice, butter and lemon extract. Cool to room temperature without stirring. Spread over cream cheese layer. Chill for 4 hours or overnight. Top with whipped topping if desired.
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RECIPE SUBMITTED BY
looneytunesfan
United States