This recipe is based on Mrs. Sigg’s Snickerdoodles, which is a fantastic option. With a hint of ginger, these biscuits turned out tender. Use a food processor or blender to pulverize oatmeal if you don’t have oat flour on hand.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 1 cup all-purpose flour
- ½ cup chopped pecans
- ½ cup softened butter
- 1 (8 ounce) package cream cheese, softened
- 1 ½ cups confectioners’ sugar
- 1 (8 ounce) container frozen whipped topping, thawed, divided
- 2 cups white sugar
- 6 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups water
- 3 eggs, beaten
- ¼ cup distilled white vinegar
- ¼ cup lemon juice
- 1 tablespoon butter
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
- Beat the cream cheese and confectioners’ sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
- Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
- Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 150 mg |
| Sugars | 42 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious.
I made this for our Employee Christmas potluck and it was a HUGE HIT! I used Tapioca Flour in place of the corn starch. The Tapioca flour gave the lemony part a much lighter, not starchy texture. I could SMELL the vinegar in the lemony filling part, which worried me, but it must have dissipated over night. Plus I covered the whole lot with whipped topping. The vinegar left no taste behind. The pan was empty at the potluck, so it was a real crowd pleaser. The crust is simple and tasty. I will make this again for sure!
This is wonderful!! It is pretty, tastes decadent, yet simple it is simple to make. Thanks Mandy!
I found this by accident. I was intrigued by the ingredients, it sounded like a pie that I get from a bake and broil place here in town. I didn’t have any lemons and have a lime tree in my backyard( Sorry,Mandy),so I decided to use them. I added 3 drops of green food color as well as the zest from the limes. I was very confused about the pan size, I started it out in a 9 in. spring form pan, then switched the crumb mixture to an 8×8 pan. This worked much better! The taste was Sensational! OMG!! I understand I took liberty with the lemon/lime thing but I figured they are interchangeable. Thank You so much Mandy!! I will make this again and again!