Ingredients
1-1/2 cups sugar1/3 cup plus 1 tablespoon cornstarch1-1/2 cups cold water3 large egg yolks, lightly beaten3 tablespoons butter, cubed2 teaspoons grated lemon zest1/2 cup lemon juiceCRUST:1 cup all-purpose flour1 cup finely chopped walnuts1/2 cup cold butterTOPPING:1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar2 cups cold whole milk2 packages (3.4 ounces each) instant vanilla pudding mix1 teaspoon vanilla extract1 carton (16 ounces) frozen whipped topping thawed
Preparation
In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool.
In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
In a bowl, beat cream cheese and confectioners’ sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.
