Lemon Lush: Easter Dessert
For the last couple of years I've made this once a year right around Easter. It's been so cold an snowy around here that making it just felt like the right thing to do.
Crust:
2 cups flour
1 cup Pecans (don't even try using walnuts- it's not worth it)
1 cup butter, softened
Cream Cheese Layer:
16oz Cream Cheese
2 cups powdered sugar
2Tbsp lemon juice
Lemon Curd Layer
2(3.4oz pkg) lemon cook and serve pudding (egg yolks, Sugar and water)
Whipped Cream: (just say no to coolwhip)
2 Cups heavy cream
3/4 Cup powdered sugar
Vanilla
Method
Oven 350 degrees
Crust: pulse the flour and butter in the food processor until a dough forms. Add the pecans and mix until combined. this also can be done in a bowl and add in chopped pecans to form crust.
Layer the crust into the bottom of a parchment lined 9x13 pan. Bake for 20-25 minutes or until it's lightly browned. Allow to cool. While the crust is baking make the other layers, place into bowls and chill until crust is totally cooled.
Cream Cheese Layer:In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice until till very smooth with no lumps. When the crust is completely cool spread cream cheese mixture over crust.
Pudding Layer:
Follow the directions on the lemon pudding box. Allow to cool to under 60 degrees, then spread onto cream cheese layer.
Whipped cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread onto pudding layer.
Chill until ready to serve.