Lemon Lush

I’ve been on a lemon kick lately. I made 3 batches of lemon poppy seed muffins last week when my husband was out of town which means I ate way too many because I let my conscious have a sabbatical. And thank goodness I’m not taking a drug test anytime soon or I would surely fail from the two bottles of poppy seeds I used.

The muffins, however, still need tweaking which is why I’m bringing you another delicious lemony dessert

Lemon Lush

Prep Time; 20 mins
Cook Time; 30 mins
Total Time; 50 mins

  • 2 cups all-purpose flour
  • 1 cup butter , softened
  • 1 cup chopped pecans
  • Cream Cheese Filling;
  • 2 8 ounce packages cream cheese, softened
  • 2 cups powdered sugar
  • 2 Tablespoon lemon juice

Pudding Layer;
  • 2 3.4 ounce packages instant lemon pudding
  • 3 cups milk
  • Whipped Cream;
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees.
  2. For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don't have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.
  3. Press the mixture into bottom of a 9x13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.
  4. For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.
  5. For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it's not thick yet. Once it has set up a little spread it over the cream cheese layer.

For The Full Instructions, Visit The Full Recipes (Thank You): the-girl-who-ate-everything.com

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