Layered Lemon Dessert
1 cup all-purpose flour
6 tablespoons butter
1/2 cup finely chopped pecans
FILLING
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1-1/2 cups whipped topping
2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cups water, divided (1/4 c)(1 3/4c)
3 eggs
1/4 cup vinegar
1/4 cup lemon juice
1 tablespoon butter
1 teaspoon lemon extract
Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 13-in. x 9-in. baking pan.
Bake at 350 degrees 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 remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; add butter and extract. Cool.
Spread over cream cheese layer. Chill 2 hours or overnight. Yield: 12-16 servings.