LAYERED LEMON OR CHOCOLATE LUSH (AKA LUSCIOUS LEMON LAYERS)
If you like Lemon Meringue Pie, you should try this. It is wonderful. The original recipe called for instant lemon pudding but I prefer the cooked variety. Also excellent using chocolate pudding (instant or cooked). Any time I take this to a church dinner, there is never any left.
Provided by Marg CaymanDesigns
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
- Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
- Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
- Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
- Chill.
LEMON LUSH
This Lemon Lush dessert recipe is perfect for Spring and Summer picnics and gatherings. It's so light and refreshing with 4 layers of bottom pecan crust, lemon cream cheese, lemon pudding and topped with a whipped topping garnished with lemon zest.
Provided by Amanda Formaro
Categories Desserts
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!
Nutrition Facts : ServingSize 1 slice, Calories 270 kcal, Carbohydrate 26 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 184 mg, Sugar 10 g
CHOCOLATE (LEMON) PLUSH
A luscious palate pleasing contest winner I got from a Seattle friend. I love to serve lemon in the summer and chocolate in the winter. Pick your own flavor and let me know what you think.
Provided by Judikins
Categories Dessert
Time 30m
Yield 1 9x13 inch baking dish, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, flour and nuts.
- Pat into 9x13" baking dish.
- Bake 15 minutes at 350 degrees F.
- Cool.
- Mix cream cheese, sugar and 1 cup Cool Whip; spread over baked mixture.
- Mix pudding and milk until well thickened.
- Spread over cream cheese layer.
- Add more cool whip to cover top.
- Spread chopped nuts over top.
- Refrigerate.
Nutrition Facts : Calories 411.1, Fat 24.7, SaturatedFat 14.9, Cholesterol 49.7, Sodium 411, Carbohydrate 43.4, Fiber 0.6, Sugar 31.5, Protein 5.6
LEMON CHOCOLATE BARK
Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It's on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable.
Provided by Sydney Mike
Categories Lemon
Time 45m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
- To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
- Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
- Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
- In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
- In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
- Pour white chocolate on top of dark chocolate & smooth into a thin layer.
- While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
- Place tray in refrigerator to set.
- When set, break into irregular pieces & serve.
Nutrition Facts : Calories 99.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 1.6, Sodium 10.2, Carbohydrate 16.7, Sugar 16.7, Protein 0.7
LEMON LUSH
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.
Provided by MRS.KELLYZ
Categories Desserts
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.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 58.5 g, Cholesterol 87.4 mg, Fat 37.2 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 25 g, Sodium 467.4 mg, Sugar 26.6 g
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