Best Layered Lemon Dessert

• 6 tablespoons cold butter
• 1 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 1-1/2 cups whipped topping
• 2 cups sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 cups water
• 3 large eggs, beaten
• 1/4 cup cider vinegar
• 1/4 cup lemon juice
• 1 tablespoon butter
• 1 teaspoon lemon extract

1. Cut butter into flour until crumbly. Stir in pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 15 minutes. Cool. In a small bowl, beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust; chill.
2. In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
3. Remove from the heat.
4. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the vinegar, lemon juice, butter and extract. Cool to room temperature without stirring. Spread over cream cheese layer. Refrigerate for 2 hours or overnight.

cold butter, flour, pecans, cream cheese, sugar, topping, sugar, cornstarch, salt, water, eggs, cider vinegar, lemon juice, butter, lemon

Taken from www.tasteofhome.com/recipes/best-layered-lemon-dessert/ (may not work)