This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. —Taste of Home Test Kitchen
Ingredients
- 1/4 cup butter, softened
- 2 tablespoons confectioners' sugar
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup ground pecans
- cream cheese layer:
- 1 package (8 ounces) reduced-fat cream cheese
- 1 package (8 ounces) fat-free cream cheese
- 3/4 cup confectioners' sugar
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- lemon layer:
- 1-1/4 cups sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/4 cups water
- 3/4 cup lemon juice
- 2 tablespoons butter
- 1 tablespoon grated lemon zest
- 3 to 4 drops yellow food coloring, optional
- topping:
- 1 tablespoon grated lemon zest
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Directions
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
- In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.
- Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.
- Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.
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