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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Lush Recipe

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This recipe for Lemon Lush is from Recipes from the Dahl House, 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 Layer:
1 cup butter, softened
2 cups all-purpose flour
3 tablespoons sugar
1/2 - 1 cup pecans or walnuts chopped in small pieces

Cream Cheese Layer:
2 - 8 ounce packages cream cheese
1 cup powdered sugar
1 tablespoon lemon juice (I do not use this)

Pudding Layer:
2 - 3.4 ounce packages lemon instant pudding
3 1/2 cups cold milk
1 tablespoon lemon juice

Topping:
1 - 12ounce container cool whip
lemon zest optional
Directions:
Directions:
1. Crust Layer:
Stir together butter, flour, sugar, and chopped pecans/walnuts in a mixing bowl. (A fork works really well to get everything mixed together.)
Press into an ungreased 9x13 baking dish and bake 15-20 minutes at 350° F, or until a light golden brown. Remove from oven and set aside to cool.

2. Cream Cheese Layer:
Beat together cream cheese and powdered sugar until creamy and smooth. Spread over cooled crust.

3. Pudding Layer:
In another mixing bowl, whisk together pudding mixes, lemon juice, and milk for 3-5 minutes. Allow to sit for 5 minutes to thicken up. Spread on top of the cream cheese layer; cover and place in the fridge for 1 hour.

Topping:
Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest. Keep leftovers covered and stored in the fridge.

 

 

 

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