Irene's Lemon Lush

Fran Miller

By
@TchrLdy71

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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Comments:

Serves:

8-12, depending on serving size

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

FOR THE CRUST

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

FOR THE CREAM CHEESE FILLING

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)

FOR THE COOKED LEMON PUDDING

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

FINISH WITH...

Rest
of the cool whip

Directions Step-By-Step

1
Put the cream cheese & butter into two different mixing bowls to soften. When they are, preheat oven to 350 degrees F.
2
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.
3
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.
4
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.
5
It should look about like this.
6
4th Layer: Spread the rest of the Cool Whip over the lemon pudding layer.
7
Refrigerate overnight or until chilled through. Refrigerate any leftovers.
8
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. =^..^=

About this Recipe

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