Ingredients
| 6 tbsp. | butter or | | margarine | | 1 cup | all-purpose flour | | 1/2 cup | pecans, finely chopped |
Filling
| 1 pkg. (8 oz.) | cream cheese, softened | | 1-1/2 cup | confectioners' sugar | | 1-1/2 cup | whipped topping | | 2 cups | sugar | | 1/3 cup | cornstarch | | 1/4 tsp. | salt | | 2 cups | water, divided | | 3 | eggs | | 1/4 cup | vinegar | | 1/4 cup | lemon juice | | 1 tbsp. | butter or | | margarine | | 1 tsp. | lemon extract |
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Instructions
Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 9x13 bakng pan. Bake at 350°F 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 the remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from the heat; add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight.
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