yummy to my tummy lemony good
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.
prep time
15 Min
cook time
30 Min
method
---
yield
Ingredients
- CRUST
- 1 1/4 cups all purpose flour
- 1/3 cup sugar
- 1 stick butter
- 1 tablespoon vanilla extract
- 1 teaspoon lemon rind
- 2 teaspoons lemon juice fresh squeezed
- 1/2 cup chopped nuts
- 1 - 8oz. cream cheese
- FILLING
- 2 cans 14 oz. sweetened condensed milk
- 6 - egg yolk
- 1 cup lemon juice
- TOPPING
- 1 - 8 oz. carton of cool whip
- 3 tablespoons fresh squeezed lemon juice
- 1 - small instant pack of lemon pudding-3.4oz.
- 1 - 8 oz. cream cheese
- 1/4 cup of sugar
- 1 SLEEVE OF LEMON WAFERS CRUSHED FOR THE TOP
How To Make yummy to my tummy lemony good
-
Step 1Have the butter and cream cheese at room temperature cream together and mix all the other ingredients with it and stir in nuts
-
Step 2spray a 9x13 pan lightly and press the mixture firmly down in the pan then bake 18 min. in 325°F oven
-
Step 3Mix 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
-
Step 4Mix 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.
-
Step 5Crush 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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