Irene's Lemon Lush

6
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. =^..^=

Rating:

★★★★★ 1 vote

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

How to Make Irene's Lemon Lush

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. =^..^=

Printable Recipe Card

About Irene's Lemon Lush

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



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