This is one of my family's favourite desserts .
Base - (can be used for any dessert calling for crumb base)
- 1/2 cup butter
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 cup (Julie's German-pancake flour mix) found here
- 1/4 cup white corn flour
- 1/4 cup potato starch or tapioca starch (or combo of both)
- 1/2 cup of almond flour or finely ground almonds
- melt butter
- blend dry ingredients together
- stir in melted butter
- press mixture into a 9x12 baking pan (using a sheet of parchment paper, or plastic wrap over mixture to press evenly in pan is helpful)
- bake for 15 minutes in a 350 degree oven.
- cool
- 1 - 8 oz package of cream cheese
- 1 cup icing sugar
- 2 packages of lemon pudding and pie filling - or three if you want a higher square.
- Whip 8 oz. package of cream cheese with 1 cup icing sugar until smooth and spread onto cooled base.
- Prepare 2 packages of lemon pie filling according to pkg instructions - I use slightly less water than called for (or make your own from-scratch lemon pie filling)
- Spread cooled lemon filling over cream layer
- 1 1/2 cups whipping cream
- 1/4 cup sugar
- 1 tsp vanilla
- 3/4 cup toasted almonds
- Whip cream with sugar and vanilla until stiff
- Spread over lemon filling
- Sprinkle toasted almonds over the top
- Chill in fridge for a few hours before serving.
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