Cathy Wedel’s Layered Lemon Dessert

Hello folks and welcome back to the All Things Southern kitchen! Once again, yours truly was at the right place at the right time to snag us a seriously good recipe. I dropped in on Mama and Papa this past Monday and got to sample the last of a dessert hand delivered to them from their neighbor, longtime friend Cathy Wedel! Cathy and her husband used to run the famous Old Dutch Bakery here in my home town. We, their loyal fans, still dream about them opening up again. But, I digress. Cathy said I could share her Layered Lemon Dessert with y’all and time’s a wasting, let’s get cooking.

“Cathy Wedel’s Layered Lemon Dessert”

Crust:

1 stick butter
1 cup flour

 

Filling:
1 8 ounce cream cheese
1/2 cups confectioner’s sugar
1 (8 ounce) Cool Whip
Topping:
2 cups sugar
1/4 teaspoon salt
1/3 cup corn starch
2 cups water
3 eggs

1/4 cup lemon juice
1/4 cup vinegar
1 tablespoon butter
1 tablespoon lemon extract

We’ve got three steps here, folks. For our crust we’ll add a stick of chilled butter to a cup of flour and send it through our food processor until it’s fine. We’ll place this in the bottom of a 9×13 casserole dish, bake it for 15 minutes at 350 degrees, and set it aside to cool.

For our next step, our filling, we’ll mix eight ounces of cream cheese with 1/2 cup of confectioner’s sugar before folding in a carton of Cool Whip. We’ll spoon this over our cooled crust and slide it in the fridge to chill.

Meanwhile, we’ll prepare our third and final step. The lemon topping that seals the flavor deal! We’ll combine our dry ingredients first. That’s 2 cups of sugar, a 1/4 teaspoon of salt, and a third cup of corn starch. Next, we’ll add 2 cups of water with 3 well beaten eggs, a 1/4 cup of lemon juice and a 1/4 cup of vinegar. We’ll cook this on the top of the stove over a medium heat until it begins to thicken before adding a tablespoon of butter and a tablespoon of lemon extract. Once it’s nice and thick we’ll let it cool at room temperature. Afterwards we’ll pour this lemon topping over our filling and slide the whole thing back in the fridge to chill.

Enjoy today’s Layered Lemon Dessert, y’all! It’s from Cathy Wedel and All Things Southern to you!