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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Squares of the East Bluff Recipe

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This recipe for Lemon Squares of the East Bluff is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/2 sticks butter
3/4 c. chopped pecans
1 1/2 cup flour

Second Layer:
8 oz. cream cheese
1 c. confectioner's sugar
1 c. Cool Whip

Lemon Layer:
2 pkgs. instant lemon pudding mix
2 1/2 c. whole milk
juice of one lemon

Top Layer:
Cool Whip
Shredded coconut
Directions:
Directions:
Crust:
Cut butter into flour and pecans. Press mixture into bottom of 9 x 13 pan. Bake 15 minutes at 350º. Cool.

Second Layer:
Place cream cheese and confectioner's sugar in bowl and whip until fluffy. Fold in Cool Whip and spread onto pecan crust.

Lemon Layer:
Mix pudding mix with milk and lemon juice. Spread onto second layer. Top with Cool Whip and coconut.

Freeze. Take out 15 minutes before serving.
Personal Notes:
Personal Notes:
This recipe comes from her friend, Harriet, who lived next to the Hemingway House on Mackinac Island.

 

 

 

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