YUMMY TO MY TUMMY LEMONY GOOD

jamie Beecham

By
@jamie4cakes

We will soon be gathering outside around the pool and grill. So today I was thinking what I could begin to make this summer for our cool eating by the pool on a hot summer day. I came up with a cool lemon recipe just a little twist on the lemon fluff but I call this one my recipe.

Hope you enjoy it, sit back and relax cool down with a slice today.


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Prep:

15 Min

Cook:

30 Min

Ingredients

CRUST

1 1/4 c
all purpose flour
1/3 c
sugar
1 stick
butter
1 Tbsp
vanilla extract
1 tsp
lemon rind
2 tsp
lemon juice fresh squeezed
1/2 c
chopped nuts
1
8oz. cream cheese

FILLING

2 can(s)
14 oz. sweetened condensed milk
6
egg yolk
1 c
lemon juice

TOPPING

1
8 oz. carton of cool whip
3 Tbsp
fresh squeezed lemon juice
1
small instant pack of lemon pudding-3.4oz.
1
8 oz. cream cheese
1/4 c
of sugar

1 SLEEVE OF LEMON WAFERS CRUSHED FOR THE TOP

Directions Step-By-Step

1
Have the butter and cream cheese at room temperature cream together and mix all the other ingredients with it and stir in nuts
2
spray a 9x13 pan lightly and press the mixture firmly down in the pan then bake 18 min. in 325°F oven
3
Mix the condensed milk with the egg yolk and lemon juice pour over the crust place in the oven for 18 min. Remove and set aside for next ingredient
4
Mix the cream cheese and pudding together in the mixer, add the sugar with the lemon juice, then add the cool whip and blend well. Work it over the first layer evenly.
5
Crush one sleeve of lemon wafers in food processor and sprinkle over the top layer and press lightly to press into the mixture. Cool 8 hrs in the refrigerator.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy
Hashtag: #lemon