Layered Lemon Dessert

• 1/2 c. butter or margarine
• 1 c. all-purpose flour
• 1/2 c. chopped pecans
• 1 (8 oz.) pkg. cream cheese, softened
• 1 1/2 c. sifted xxxx sugar
• 1 (8 oz.) container frozen whipped topping, thawed and divided
• 1/4 c. plus 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 2 c. water, divided
• 3 eggs, beaten
• 1/4 c. vinegar
• 1/4 c. lemon juice
• 1 Tbsp. butter or margarine
• 1 tsp. lemon extract
• additional chopped pecans (optional)

1. Cut butter into flour with a pastry blender until it resembles coarse meal.
2. Stir 1/2 cup of pecans into flour mixture.
3. Press pecan mixture into a 13 x 9 x 2-inch pan.
4. Bake at 350u0b0 until golden brown; cool.

butter, flour, pecans, cream cheese, sugar, frozen whipped topping, cornstarch, salt, water, eggs, vinegar, lemon juice, butter, lemon extract, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600856 (may not work)