irene's lemon lush
(1 rating)
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. =^..^=
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(1 rating)
yield
8 -12, depending on serving size
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For irene's lemon lush
- FOR THE CRUST
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2 call-purpose flour
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2 stickbutter or margarine
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1 cchopped pecans
- FOR THE CREAM CHEESE FILLING
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24 oz(3 boxes) cream cheese, softened
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2 cpowdered sugar
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2 ccool whip, out of a 16 oz. container (you'll need more for the 4th layer)
- FOR THE COOKED LEMON PUDDING
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2 pkglemon pudding mix, the kind you cook
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1 cwhite sugar
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4egg yolks
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4 1/2 cwater, divided
- FINISH WITH...
-
Restof the cool whip
How To Make irene's lemon lush
-
1Put the cream cheese & butter into two different mixing bowls to soften. When they are, preheat oven to 350 degrees F.
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21st 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. -
32nd 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.
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43rd 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.
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5It should look about like this.
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64th Layer: Spread the rest of the Cool Whip over the lemon pudding layer.
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7Refrigerate overnight or until chilled through. Refrigerate any leftovers.
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8NOTES: 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. =^..^=
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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