Lemons are falling off the trees in Phoenix. Perfect timing for this yummy dessert.
Lemon Lush
Ingredients:
2 cups all-purpose flour
1 cup butter, softened
½ cup finely chopped pecans
¼ cup sugar
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 tablespoon fresh lemon juice
2 (3.4-ounce) packages instant lemon pudding mix
3½ cups milk
1 (16-ounce) container whipped topping, thawed
Directions:
Preheat oven to 350 degrees.
In a medium bowl, stir together flour, softened butter, pecans, and ¼ cup sugar until evenly mixed. Press into the bottom of a 9X13-inch pan. Bake for 20 to 25 minutes, or until golden brown. Let cool.
Using an electric mixer, beat cream cheese, sugar, and lemon juice until smooth. Spread on top of the cooled shortbread crust.
In a medium bowl, whisk together pudding mix and milk until it thickens some, about 3 to 5 minutes. Pour on top of cream cheese layer. Refrigerate until set, about 1 hour is good.
Spread whipped topping over top. Cut into squares. Serves: 12
Notes
If you want pretty slices, you must partially freeze the lemon lush. It will defrost fairly quickly.
Thanks to spicysouthernkitchen.com for recipe.
Tough job, but someone has to do it - visit beautiful historic restaurants around Arizona and talk to them about being involved in our new cookbook, Tastes and Treasures II. Cathy Shumard, Linda Corderman and Ruth McLeod stopped in at T. Cooks at Royal Palms Resort. We munched on bowls of delicious Muhammara and hummus with grilled pita, black olives, thickly sliced cucumbers and giant black radishes. Joined by Director of Sales and Marketing, Mark Lindsey, it was exciting to hear compliments about our first edition of Tastes and Treasures and to hear the interest in participating in the second volume.
