Lemon Lush

Lemon Lush

180 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    55 m
MRS.KELLYZ
Recipe by  MRS.KELLYZ

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. 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.
  2. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
  3. 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.

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Reviews (180)

Rate This Recipe
naples34102
143

naples34102

Five stars for concept, but sadly only two stars for ingredients. If made as written the crust would be flat, tasteless - just flour and butter? I added 1/2 cup of confectioners' sugar and that was all it needed. Instant lemon pudding would not taste like lemon to me, it would taste artificial, because it is. So I skipped that and used a fresh, homemade lemon curd instead, "Microwave Lemon Curd," also from this site. Finally, I used real whipped cream rather than the Cool Whip. My tastebuds were in heaven - this was goooood. Creamy, lemony, buttery good. Even Hubs loved it - and the only thing he likes lemon with is fish!

cookiequeen
124

cookiequeen

OK-This recipe has such potential to be better than a five-with slight modifications. I must agree with the rest - the lemon pudding itself was fake tasting and I too had to add lemon juice and lemon rind to kick it up to a nice lemon taste. Now in doing that my lemon pudding got a little too runny and didn't set up as nice. Next time I will add a little less liquid(in the milk/heavy cream) to compensate for the lemon juice. To make the pudding mix layer itself I did use half heavy cream and half milk-because it makes the pudding soo much more rich and tasty. I also used fresh whipped cream (2cups heavy cream, 3/4 cup sifted confectioners sugar and a squirt of vanilla-whip in chilled bowl with chilled wisk or paddles) instead of cool whip and it was awesome. This really is such a great little recipe that is soo easy to make with such a nice combination of flavors-cream cheese,lemon and fresh whipped cream. YUMMY!! Don't pass it up-just make sure to add either the lemon juice or lemon extract if you have it.

GINAH1
80

GINAH1

I subbed in 2-15oz cans of lemon pie filling for the lemon pudding and this was awesome. My Easter guests loved it-it's cool and refreshing.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 591 cal
  • 30%
  • Fat
  • 37.2 g
  • 57%
  • Carbs
  • 58.5 g
  • 19%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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Sour Cream Lemon Pie

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Lemon Pudding Cream Tart