1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons lemon zest
1/2 cup lemon juice
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed
In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool.
In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
In a bowl, beat cream cheese and confectioners’ sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.