Ingredients
1/4 cup butter, softened2 tablespoons confectioners’ sugar1/2 cup all-purpose flour1/2 cup cornstarch1/2 cup ground pecansCREAM CHEESE LAYER:1 package (8 ounces) reduced-fat cream cheese1 package (8 ounces) fat-free cream cheese3/4 cup confectioners’ sugar1 carton (8 ounces) frozen reduced-fat whipped topping, thawedLEMON LAYER:1-1/4 cups sugar6 tablespoons cornstarch1/4 teaspoon salt1-1/4 cups water3/4 cup lemon juice2 tablespoons butter1 tablespoon grated lemon zest3 to 4 drops yellow food coloring, optionalTOPPING:1 tablespoon grated lemon zest1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Preparation
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheeses and confectioners’ sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.
Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.
