Lemon Lush Recipe From Allrecipes

Lemon Lush Amanda's Cookin'

WEBMar 27, 2023 · Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 …

Rating: 4.9/5(37)
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.

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Best Lemon Lush Dessert Recipe CopyKat Recipes

WEBApr 14, 2022 · Melt the butter in the microwave or a saucepan over low heat. Stir in the melted butter, crushed nuts, and flour until it resembles …

Rating: 5/5(6)
1. Mix together melted butter, chopped nuts, and flour. Spread into a 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Cool the crust for 20 minutes before pouring the pudding on top.
2. Mix together puddings and milk. Beat until it starts to thicken. Pour this over the cooled nut crust.
3. Mix together cream cheese, sugar, and cool whip, and spread over the lemon pudding.

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Lemon Lush Dessert Recipe from Scratch Cooking …

WEBMay 29, 2021 · Place the pan over medium-high heat and gently stir until thick and boiling. Reduce the heat. Cook and stir gently for two more …

1. Set out the cream cheese to soften at room temperature.
2. Make the lemon filling. Separate six eggs, placing the yolks in a small bowl. (Save the whites in a sealed plastic container and refrigerate or freeze them for another use.) Beat the egg yolks lightly with a fork and set them aside at room temperature, near your stove.
3. Rinse and dry four lemons. Zest the lemons until you have 4 teaspoons of zest. Cut the lemons in half and squeeze them until you have 2/3 cup of lemon juice. (You might need a 5th lemon.) Set the juice and zest next to your stove.
4. In a medium, heavy-bottomed saucepan (I use my stainless steel one) whisk together the sugar, flour, corn starch and salt. Gradually whisk in the water. Make sure your corn starch mixture is fully incorporated before placing the pan over heat. Use a silicone spatula for gently stirring from this point forward, so you don't break down the starch molecules and get a runny result. Place the pan over medium-high heat and gently stir until thick and boiling. Reduce the heat. Cook and stir gently for two more minutes, and remove the pan from the heat.

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