Time 45m Number Of Ingredients 13 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!
Time 55m Yield 12 Number Of Ingredients 7 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.
Time 5h55m Yield 24 Number Of Ingredients 9 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.
Time 40m Yield 8 servings. Number Of Ingredients 14 Steps:
In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Time 30m Yield 12 serving(s) Number Of Ingredients 10 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.
Time 3h Yield 12 portions, 12-16 serving(s) Number Of Ingredients 9 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!
More about “lemon lush pie recipes”
Time 3h Yield 8 Number Of Ingredients 10 Steps:
Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
