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Prep 40min
Total6hr10min
Ingredients16
Servings15
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Ingredients
Crust
1 1/2
cups all purpose or unbleached flour
1/3
cup powdered sugar
3/4
cup margarine or butter, softened
1/2
cup chopped hazelnuts (filberts)
Filling
1 1/2
cups sugar
1/3
cup cornstarch
1 1/2
cups water
2
tablespoons grated lemon peel
1/2
cup lemon juice
1
(8-oz.) pkg. cream cheese, softened
5
drops yellow food color, if desired
Topping
1 1/2
cups whipping cream
3
tablespoons powdered sugar
Grated lemon peel or lemon twists
15
whole hazelnuts (filberts), halved, if desired
Fresh mint leaves, if desired
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Steps
1
Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup powdered sugar and margarine; mix well. With lightly floured fingers, press dough evenly in sprayed pan. Sprinkle with hazelnuts; press lightly into dough.
2
Bake at 350°F. for 16 to 20 minutes or until golden brown and edges begin to pull away from sides of pan. Cool 30 minutes or until completely cooled.
3
Meanwhile, in medium saucepan, combine sugar and cornstarch. Gradually stir in water; blend until smooth. Cook over medium heat for 10 to 12 minutes or until mixture boils and thickens, stirring constantly. Remove from heat. Stir in lemon peel and lemon juice.
4
In medium bowl, beat cream cheese until smooth. Slowly stir in hot filling mixture and food color until well blended. Cool 30 minutes.
5
Spoon filling over cooled crust; spread evenly. Cover; refrigerate 1 hour or until chilled.
6
In medium bowl, beat whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spoon onto lemon filling; spread evenly. Cover; refrigerate at least 4 hours or until serving time. Garnish each serving with hazelnut halves and mint leaves.
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For the best lemon flavor, use fresh lemon juice and fresh peel.
An 8-ounce container frozen whipped topping, thawed, can be sued in place of the whipped-cream topping.
When grating lemon, keep rotating the lemon to grate only the flavorful, bright-yellow zest and not the bitter white pith.
Use the back of a spoon to make pretty swirls in the whipped-cream topping. Garnish each serving with a small fresh mint leaf and a whole toasted hazelnut.
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