Luscious Lemon Lush Recipes

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.

Steps:

• CRUST
• Heat oven to 350°F. In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar, and flour until a ball forms. (You can also use a food processor or pastry cutter for this step.) Press the dough onto the bottom of a 9x13-inch baking dish.
• Bake 20 to 25 min. or until crust is light golden brown. Remove dessert from oven and let cool completely.
• CREAM CHEESE FILLING
• In a mixer, beat the cream cheese, sugar, and lemon juice together until smooth and creamy. Spread evenly over the cooled crust.
• LEMON LAYER
• In another bowl, whisk together the lemon pudding mixes and milk for 5 minutes. Spread over the cream cheese layer.
• WHIPPED TOPPING
• Whip heavy cream in the bowl of a mixer fitted with the whisk attachment on high until stiff peaks form. Add powdered sugar and mix on low until combined. Spread whipped cream over pudding layer with a spatula. Sprinkle with lemon zest and chill for 1 hour before serving.

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.
• Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
• Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.

Steps:

• Preheat oven to 350*.
• Mix butter, flour and 3/4 cup nuts.
• Press into a 9 x 13 inches glass baking dish.
• Bake 15 - 18 minute.
• Mix cream cheese, powdered sugar and 1 cup cool whip.
• Spread over cooled crust.
• Mix milk and lemon pudding.
• Spread over cream cheese.
• Spread 1 cup cool whip over pudding layer and sprinkle with 1/4 cup chopped nuts.

Steps:

• Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
• Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
• Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
• Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
• Chill.