Irene's Lemon Lush

Fran Miller


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. =^..^=

Featured Pinch Tips Video

★★★★★ 1 vote
8-12, depending on serving size
30 Min
20 Min



2 c
all-purpose flour
2 stick
butter or margarine
1 c
chopped pecans


24 oz
(3 boxes) cream cheese, softened
2 c
powdered sugar
2 c
cool whip, out of a 16 oz. container (you'll need more for the 4th layer)


2 pkg
lemon pudding mix, the kind you cook
1 c
white sugar
egg yolks
4 1/2 c
water, divided


of the cool whip


1Put the cream cheese & butter into two different mixing bowls to soften. When they are, preheat oven to 350 degrees F.

Step 2 Direction Photo

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.

Step 3 Direction Photo

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.

Step 4 Direction Photo

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.

Step 5 Direction Photo

5It should look about like this.

Step 6 Direction Photo

64th Layer: Spread the rest of the Cool Whip over the lemon pudding layer.

Step 7 Direction Photo

7Refrigerate overnight or until chilled through. Refrigerate any leftovers.

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. =^..^=

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American