Lemon Lush Dessert: It Deserves A Blue Ribbon

Jessica Faidley Dessert Recipes4 comments

A long time ago, my mother-n-law showed up to my house on Thanksgiving with this lemon lush in her hands. we’ve been best friends ever since. Seriously, folks, this lemon lush dessert is the cat’s meow! I can’t even begin to describe how epic it is. My favorite part about this dessert is the buttery crust. Wowser! Talk about a punch of flavor right in your kisser. it’s absolutely amazing. Oh, and it’s easy to make, too.

And yes, my mother-n-law is the lady who introduced me to this darling dessert but we’ve always been best friends. She’s a real gem! I’m so thankful for her and all the yummy desserts she’s taught me how to make.

Ingredients

Crust:

2 cups Gold Medal all-purpose flour

1 cup Kerrygold butter, softened

1 cup chopped pecans

Cream Cheese Filling:

2 (8 ounce) Philadelphia packages cream cheese, softened

2 cups Domino 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

Read more at http://www.the-girl-who-ate-everything.com/2014/04/lemon-lush.html#qAoY8T6twZZX8f6I.99

Instructions

Preheat oven to 350 degrees.

 

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.

 

Press the mixture into bottom of a 9×13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.

 

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.

 

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 Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.

 

Chill dessert until ready to serve.

 

 

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Quick Tip: This recipe is very easy to double.

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