• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 cup self-rising flour
  • 1 stick margarine, softened
  • 1 tablespoon sugar
  • 1 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sugar
  • 1 cup non-dairy whipped topping
  • 1/2 cup lemon juice
  • 1 (14-ounce) can sweetened condensed milk
  • 3 egg yolks
  • 2 cups non-dairy whipped topping


  • In a mixing bowl, mix together the first four ingredients
  • and press in bottom of a 9 13-inch baking dish. Bake at 350° for
  • 15-20 minutes, or until lightly browned. Remove from oven and
  • cool completely.
  • In another bowl, cream together the cream cheese and 1 cup
  • sugar. Fold in whipped topping Spread over cooled crust.
  • Refrigerate.
  • In a heavy medium saucepan, combine lemon juice and
  • sweetened condensed milk. Cook over low heat, stirring
  • constantly, 10-15 minutes. Beat egg yolks in a small bowl with a
  • fork until lemon-colored. Add a small amount of hot mixture to
  • egg yolks, beating constantly. Gradually add to hot mixture,
  • stirring constantly. Remove from heat and cool completely. Pour
  • evenly over cream cheese layer. Chill until firm.
  • Spread remaining 2 cups whipped topping over all and
  • refrigerate until ready to cut into squares and serve.


Categories: Dessert  Pie  Tart 

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