Irenes Lemon Lush Recipes

LEMON LUSH

Steps:

• Preheat the oven to 350°F.
• Mix together the melted butter, chopped nuts, and flour.
• Spread the mixture into a 9x13-inch pan.
• Bake for 15 minutes.
• Let the crust cool for 20 minutes.
• In a bowl, combine the pudding mix and milk, and beat until it starts to thicken.
• Pour this over the cooled crust.
• Mix together the cream cheese, sugar, and Cool Whip, and spread over the pudding.

IRENE'S LEMON LUSH

Steps:

• Put the cream cheese & butter into two different mixing bowls to soften. When they are, preheat oven to 350 degrees F.
• 1st Layer: Mix together butter, flour, and chopped nuts with a pastry cutter or two large forks, as you would for a pie crust. Press into a 13 x 9" baking pan and bake at 350 degrees F for about 10 minutes, or until lightly browned. Cool completely.
• 2nd Layer: Beat the cream cheese, powdered sugar, and 2 cups of Cool Whip with a mixer until smooth, then spread on the cooled crust. Refrigerate until the lemon pudding is cooled in the next step.
• 3rd Layer: Prepare the cooked lemon pudding, as directed on the package, with the pudding mix, sugar, water (just a little at first), and egg yolks. Add the rest of the water. Bring to a full boil over medium heat, stirring constantly. Cool completely before pouring over the cream cheese layer.
• It should look about like this.
• 4th Layer: Spread the rest of the Cool Whip over the lemon pudding layer.
• Refrigerate overnight or until chilled through. Refrigerate any leftovers.
• NOTES: This recipe is easy to halve when you're not cooking for a crowd. Just press the crust into a 9" square pan to bake. Everything else should fit in nicely. You can also save a few calories by using fat-free cream cheese & Cool Whip. Someone out there might also have a sugar-free cooked lemon pudding recipe, too. Aunt Irene's recipe called for THREE boxes of cooked lemon pudding, but I make it with only TWO boxes, to save calories & all that extra cooking time. I also think the ratio of lemon pudding to the cream cheese layer to the cookie crust is still good with less pudding, but experiment & decide for yourself, as I always encourage. =^..^=

LEMON LUSH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
• Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
• In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.