Lemon Lush from All Recipes Magazine
An easy lemon dessert made with instant lemon pudding mix (or pie filling), cream cheese and a shortbread crust.
Servings 16 slices
Cost 5
Ingredients
Crust:
- 2 sticks salted butter, softened (228 grams)
- ⅓ cup granulated sugar (70 grams)
- 2 cups all-purpose flour (225 grams)
Filling
- 1 box Dr. Oetker’s Lemon Pie Filling mix plus ingredients on package or any other brand lemon instant pudding mix
- 2 packages cream cheese, softened (450 grams)
- 1 cup granulated sugar (200 grams)
- 2 cups heavy whipping cream (460 grams)
- ⅓ cup powdered sugar (40 grams)
- 1 teaspoon of vanilla extract
Instructions
- Preheat oven to 325 F . Spray a 13x9 inch baking dish with cooking spray or grease with butter.
- In a medium bowl, beat the butter until creamy. Beat in the sugar. Add the flour and stir until well mixed. Press into bottom of pan and bake on center rack for 20 minutes or until it appears set. Be careful not to over bake or the crust will be hard.
- Meanwhile, prepare the lemon pie filling as per the directions. Set aside and allow it to cool completely. If you used Jell-O instant you can skip the cooling step!
- In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and well blended. Spread evenly over the cooled crust.
- Spread the lemon mixture over the cream cheese mixture.
- Whip the cream and sugar until stiff peaks form, then stir in the vanilla. Spread or pipe over the lemon pie filling.
- Chill for at least 4 hours before serving.
Notes
If you can't find Dr. Oetker's, use 2 packages instant lemon pudding mixed with 3 ½ cups milk.