Lemon Lush - Master Cookbook Recipe # 375

Name: Lemon Lush - Master Cookbook Recipe # 375
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 to 15
Cuisine: Southern
Ingredients: 1st Layer: The Bottom Crust; 1 cup all-purpose flour; 1/2 to 1 cup pecans, chopped; 1/2 cup salted butter, room temperature; Preheat your oven to 350°F.; Blend the flour and butter together until well combined.; Mix in the chopped pecans.; Press the mixture firmly into a 2.75-quart baking dish or a 13”x9”x2" pan.; Bake for 25 minutes or until the edges are a light golden brown.; Allow the crust to cool completely before adding the next layer.; 2nd Layer: Creamy Filling; 8 oz. cream cheese, room temperature; 1 cup powdered sugar; 8 oz. whipped topping (divided); 1 lemon (zest optional); Mix the cream cheese and powdered sugar together until the consistency is smooth.; Fold in 1 cup of the whipped topping and mix well.; Spread this mixture evenly over your cooled crust.; (Optional) Zest your lemon directly over the cream cheese layer, or reserve the zest to garnish the very top.; 3rd Layer: Lemon Pudding & Topping; 2 (3.4 oz.) boxes lemon instant pudding mix; 3 cups milk; 1 lemon’s juice (optional); Remaining whipped topping

This Lemon Lush is a bright, nostalgic layered dessert that perfectly balances a buttery pecan crust with a silky cream cheese filling and tangy lemon pudding. It’s light, refreshing, and a staple for family gatherings or a bright finish to a Sunday dinner.

This is recipe #375 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 25 minTotal time: 45 min

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Ingredients

1st Layer: The Bottom Crust
1 cup all-purpose flour
1/2 to 1 cup pecans, chopped
1/2 cup salted butter, room temperature
Instructions:
Preheat your oven to 350°F.
Blend the flour and butter together until well combined.
Mix in the chopped pecans.
Press the mixture firmly into a 2.75-quart baking dish or a 13”x9”x2" pan.
Bake for 25 minutes or until the edges are a light golden brown.
Allow the crust to cool completely before adding the next layer.
2nd Layer: Creamy Filling
8 oz. cream cheese, room temperature
1 cup powdered sugar
8 oz. whipped topping (divided)
1 lemon (zest optional)
Instructions:
Mix the cream cheese and powdered sugar together until the consistency is smooth.
Fold in 1 cup of the whipped topping and mix well.
Spread this mixture evenly over your cooled crust.
(Optional) Zest your lemon directly over the cream cheese layer, or reserve the zest to garnish the very top.
3rd Layer: Lemon Pudding & Topping
2 (3.4 oz.) boxes lemon instant pudding mix
3 cups milk
1 lemon’s juice (optional)
Remaining whipped topping

Instructions

Whisk the pudding mix and milk together.
Stir in the lemon juice for an extra citrus kick.
Pour the pudding mixture over the cream cheese layer.
Spread the remaining whipped topping over the pudding.
Garnish with your reserved lemon zest for a beautiful finish.

Notes

Tammy's Tips

Make sure your crust is completely cooled before adding the cream cheese layer to prevent melting and keep your layers distinct. Using room temperature cream cheese ensures a perfectly smooth filling without any lumps. For the best results, let the dessert chill in the refrigerator for a few hours so it sets up beautifully before slicing.