Irenes Lemon Lush Recipes

LEMON LUSH

Lemon Lush image

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h55m

Yield 24

Number Of Ingredients 9

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tablespoon finely grated lemon peel
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
3 cups cold milk

Steps:

Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 24 g, TransFat 0 g

MOM'S LEMON BARS

Mom's Lemon Bars image

These are the best lemon bars I've ever had. The key to these is the butter/shortening combo in the crust, you must use both, do not substitute one for the other.

Provided by Miss Erin C.

Categories Bar Cookie

Time 1h

Yield 20 bars, 20 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups flour
1/2 cup butter
1/2 cup shortening
1/2 cup powdered sugar
2 cups sugar
4 eggs
4 tablespoons flour
5 -6 tablespoons lemon juice
powdered sugar, to top

Steps:

Mix the first 4 ingredients and press into the bottom of a 9x13 pan.
Bake at 350F for 20 minutes.
Mix the next 4 ingredients, my mom always uses a little more lemon juice than is called for. Remove pan from oven and pour filling over the top.
Bake for 25 more minutes or until they start to brown at the edges.
Sprinkle with powdered sugar when they come out of the oven, cool.
Cut into squares and serve.

Nutrition Facts : Calories 235.7, Fat 10.8, SaturatedFat 4.5, Cholesterol 49.4, Sodium 55.3, Carbohydrate 32.9, Fiber 0.3, Sugar 23.1, Protein 2.6

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