Layered Lemon Pie

It is still so hot here in Nebraska.  My mom reminded me of this yummy dessert from Roseville Bed and Breakfast outside of my hometown - Marshall, Texas.  Their Layered Lemon Dessert was perfect for a Labor Day friend gathering in this hot weather!  I didn't have extra Cool Whip for the topping so I topped with a quick squirt of Redd-Wip as it was served -  perfect!

          (taken with my iphone - just before eating :)

Layered Lemon Pie

Crust

1 1/2 cups flour
1/2 cup ground pecans ( mine were just chopped)
1 1/2 cups butter

Melt butter in microwave, add flour and pecans.  Press into a 9 x 13 pyrex dish.  Bake at 400 for 18-20 minutes.  Cool

First layer

1 ( 8 oz) cream cheese, softened
1/2 large cool whip (save rest for topping)
1 1/2 cups powdered sugar, sifted

Mix all ingredients and spread over cooled crust.

Second layer

2 eggs
1 cup freshly squeezed lemon juice
2 cans condensed milk

Beat eggs well.  Add lemon juice ( the lemon juice cooks the eggs) and beat adding condensed milk.  Pour over cream cheese layer.  Place in refrigerator until set.  Before serving, spread with the rest of the Cool Whip.

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