IRENE'S LEMON LUSH
Lemon always says "SUMMER" to me, so it should surprise no one who knows me that this recipe would be one of my absolute favorite summer recipes. I first enjoyed it when my Aunt Irene Lynch made it for my mother's 70th birthday party in 2000. It is a layered dessert with a cookie-like pecan crust, a cream cheese filling, and LEMON pudding on top, refrigerated until chilled through and ready to serve on a hot summer day. You could also make this for any of the other three seasons and we'd never tell on you. =^..^=
Provided by Fran Miller @TchrLdy71
Categories Other Desserts
Number Of Ingredients 15
Steps:
- Put the cream cheese & butter into two different mixing bowls to soften. When they are, preheat oven to 350 degrees F.
- 1st Layer: Mix together butter, flour, and chopped nuts with a pastry cutter or two large forks, as you would for a pie crust. Press into a 13 x 9" baking pan and bake at 350 degrees F for about 10 minutes, or until lightly browned. Cool completely.
- 2nd Layer: Beat the cream cheese, powdered sugar, and 2 cups of Cool Whip with a mixer until smooth, then spread on the cooled crust. Refrigerate until the lemon pudding is cooled in the next step.
- 3rd Layer: Prepare the cooked lemon pudding, as directed on the package, with the pudding mix, sugar, water (just a little at first), and egg yolks. Add the rest of the water. Bring to a full boil over medium heat, stirring constantly. Cool completely before pouring over the cream cheese layer.
- It should look about like this.
- 4th Layer: Spread the rest of the Cool Whip over the lemon pudding layer.
- Refrigerate overnight or until chilled through. Refrigerate any leftovers.
- NOTES: This recipe is easy to halve when you're not cooking for a crowd. Just press the crust into a 9" square pan to bake. Everything else should fit in nicely. You can also save a few calories by using fat-free cream cheese & Cool Whip. Someone out there might also have a sugar-free cooked lemon pudding recipe, too. Aunt Irene's recipe called for THREE boxes of cooked lemon pudding, but I make it with only TWO boxes, to save calories & all that extra cooking time. I also think the ratio of lemon pudding to the cream cheese layer to the cookie crust is still good with less pudding, but experiment & decide for yourself, as I always encourage. =^..^=
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
