Lemon Lust Recipes

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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

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

LEMON LUSH



Lemon Lush image

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.

Provided by MRS.KELLYZ

Categories     Desserts

Time 55m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, softened
2 (8 ounce) packages cream cheese
1 cup white sugar
2 (3.4 ounce) packages instant lemon pudding mix
3 ½ cups milk
1 (12 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 58.5 g, Cholesterol 87.4 mg, Fat 37.2 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 25 g, Sodium 467.4 mg, Sugar 26.6 g

LEMON LUST DESSERT



Lemon Lust Dessert image

When this is done right, it is unforgettable and highly desired by all who try it. If you don't get it quick, usually there isn't any left. This makes a 9x13 pan or you can 1/2 it, to fit an 8x8. this recipe is from a dearly departed friend of my family, Ellie.

Provided by Sherry B.

Categories     Tarts

Time 3h

Yield 12 portions, 12-16 serving(s)

Number Of Ingredients 9

1 cup oleo, softened
2 cups flour
1 cup walnuts, finely chopped
1 teaspoon lemon peel, finely grated
8 ounces cream cheese, softened
16 ounces Cool Whip
1 cup confectioners' sugar
2 (3 1/2 ounce) packages instant lemon pudding
3 cups milk

Steps:

  • Cut margarine into flour until it forms a crumbly dough.
  • Add the nuts.
  • Spread into a 9x13 ungreased pan, and cook at 350°F until lightly browned (20-25 minutes).
  • Cool Completely.
  • In a bowl: add together 8 oz. Cool Whip with confectioners sugar, lemon peel, and cream cheese. Blend.
  • Spread over cooled crust and refrigerate for 1 hour.
  • Mix pudding with the milk until smooth.
  • Spread over the refrigerated layer of cheese mix. Refrigerate for another hour.
  • Spread remaining Cool Whip on dessert and garnish with chopped nuts.
  • Serve!

Nutrition Facts : Calories 465.6, Fat 25, SaturatedFat 13.9, Cholesterol 29.4, Sodium 322.9, Carbohydrate 55.5, Fiber 1.2, Sugar 19.4, Protein 7.2

LEMON LUSH



Lemon Lush image

Cool, light desert. I worked for a deli about 15 years ago because I love to cook, and we could not make this fast enough.

Provided by Melaine

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup flour
1 cup nuts, chopped
1/2 cup butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
2 small lemons, puddings
3 cups milk
1 cup Cool Whip
1/2 cup nuts

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.

Nutrition Facts : Calories 394.7, Fat 28.6, SaturatedFat 14.3, Cholesterol 49.7, Sodium 258.9, Carbohydrate 30.4, Fiber 2.7, Sugar 13.5, Protein 7.9

LEMON LUST BARS RECIPE - (4.5/5)



Lemon Lust Bars Recipe - (4.5/5) image

Provided by JimMac

Number Of Ingredients 4

1 1/2 c. plain flour
1/2 c. chopped pecans
1 1/2 sticks softened butter or margarine
Blend and press evenly in 9x13 pan.. Bake at 350 for 20 minutes. Cool completely.

Steps:

  • Second Layer: 8 oz. softened cream cheese 1 c. powdered sugar 8 oz. cool whip Mix the above and spread over cooled crust. Third Layer: 2 ( 3 oz) pkgs. of instant lemon pudding 3 c. COLD milk Mix and spread over last layer. Chill. Cover 3rd layer with Cool Whip...Chill and serve cold. Cut into bars.. Absolutely delicious!!!

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