Tuesday, September 11, 2007

Layered Lemon Dessert

1 cup or 250 mL all purpose flour
1/2 cup or 125 mL soft butter
1/3 cup or 75 mL ground almonds
2 tbsp or 30 mL granulated sugar
1 pkg or 250 g cream cheese softened
1/2 cup or 125 mL icing sugar
1 cup or 250 mL Whipping cream, whipped
1 pkg or 212 g Shirriff Lemon Pie Filling
2 egg yolks
1/3 cup or 75 mL water
2 cups or 500 mL boiling water
1/4 cup or 50 mL sliced almonds, toasted

1. Mix flour, butter, ground almonds and sugar together until mixture forms a ball and is well combined. Press into a 2 L (8") square pan. Bake at 180C (350F) for 15-20 minutes until golden. Cool.
2. Beat cheese, icing sugar and vanilla together until smooth. Fold in half the whipped cream. Spread over cooled crust.
3. Prepare Shirriff Lemon Pie Filling according to package directions, omitting butter. Cool to lukewarm, stirring occasionally. Spread over cheese layer. Refrigerate until cold.
4. Spread remaining whipped cream over lemon layer. Refrigerate. Garnish with almonds just before serving.