"Hunger is the best sauce in the world."--Cervantes

Lemon Squares of the East Bluff Recipe

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This recipe for Lemon Squares of the East Bluff, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Harriet Trewilliger
Added: Sunday, October 7, 2007

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 350. 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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