Lemon Lush Bars Recipes

LEMON LUSH

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.

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.

LEMON LUSH

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
• Using a hand electric mixer, combine cream cheese, 1 cup powdered sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust.
• In a large mixing bowl, whisk milk and instant lemon pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the lemon cream cheese mixture.
• Spread thawed whipped topping on top of the pudding layer. Add lemon zest and optional finely chopped pecans. Refrigerate for 1 hour to set before serving. Optionally, you can freeze the Lemon Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!

LEMON LUSH BARS

Steps:

• Bottom: Mix all together and press evenly in bottom of pan. Bake at 350 for 20-25 minutes. Cool thoroughly. Second Layer Mix well together and spread on top of cooled crust. Third Layer Mix together and spread carefully in pan. Top with Cool Whip and chopped nuts. It is important that you use the instant pudding and not the cook kind as the cook kind would have to go on hot and would melt the layer underneath.

LEMON PUDDING DESSERT

Steps:

• Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.

LEMON SQUARES - GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degree F with a rack in the center of the oven.
• Make in a 9 inch square pan.
• Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
• Use a wooden spoon or a rubber spatula to mix them together thoroughly.
• Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
• Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
• Keep the oven at temperature setting.
• Break the eggs into a large mixing bowl, then add the granulated sugar.
• With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
• Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
• Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
• Beat in the lemon zest and juice.
• Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
• Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
• Remove the pan from the oven and allow it to cool.
• Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
• Cut into 16 squares.

LEMON LUSH

Steps:

• Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
• Combine cream cheese, sugar and cool whip.
• Spread on crust.
• Mix pudding and milk, beat and spread on cream cheese mixture.
• Top with cool whip and sprinkle on nuts.

LEMON BARS

Steps:

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.