A while back my very dear friend Joyce asked a small favor of my DH who knows how to weld and work with and fix metal things. He is asked to do odd little repair jobs fairly often from family and friends. It's all good, but is it ever
doubly good when Joyce asks!
Joyce is truly one of the ultimate "one good turn deserves another" kind of friends and is SO sweet, kind and generous in
so many ways. This time one of those generous kindnesses is that she "paid" my husband with the most amazing lemon dessert when he did a little welding for her recently.
You see, lemon is my DH's very favorite flavor. He doesn't eat ice cream, he doesn't eat nuts, he hates chocolate, doesn't like coconut....................but he loves lemon. Joyce knew this and made
him us very happy recipients, indeed! She said she found some really fresh wonderful Meyer lemons and couldn't resist making this, as Meyer are the best!
So, with such a wonderful colorful and delicious dessert gift, what better thing to do but set up a nice tea with pretty china? In celebration, I picked out china that would highlight that amazing lemon yellow! This is very old hand painted Bavarian.
(Thank you, Joyce. Life is good, life is very very good indeed!)
Creamy Lemon Supreme
Crust:
12 Lemon Cream-Filled Sandwich Cookies, finely chopped
3 tbs. Butter, melted
1 Lemon*
Filling:
2 Lemons (Meyer are best) 1 tbs. Butter
2.9 oz. pkg. Lemon Cook & Serve Pudding 16 oz. Cream Cheese, softened
½ c. Sugar ½ c. Confectioner’s Sugar
2 cups Water, divided 8 oz. Cool Whip, divided
2 Egg Yolks
1. Combine Cookie crumbs and melted butter. Press into bottom of lightly greased spring-form pan. Cut 6 thin slices from lemon, and then cut each slice in half. Place lemon halves against inside collar of pan with cut edge touching crust. Refrigerate while preparing filling.
2. Zest lemons to measure 1 ½ tsp. Squeeze lemons to yield ¼ c. juice. Combine pudding mix, sugar, ¼ c. of water and egg yolks in small saucepan; stir until blended. Stir in remaining 1 ¾ c. water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside ½ c. of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 minutes, stirring twice.
3. In medium bowl, combine softened cream cheese and confectioner’s sugar. Whisk in reserved ½ c. lemon pudding and 1 tsp. lemon zest. Fold in 2 c. Cool Whip; spread over crust.
4. Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling, spreading gently. Refrigerate at least 6 hours.
5. Loosen edges by sliding a knife around sides of pan. Release collar and garnish each slice with additional Cool Whip and lemon zest.
Linking:
Tablescape Thursday!
Let's Dish!
Thursday Tea Things!
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