Cakes Lemon

This Cakes Lemon afters formula is ideal for Spring and Summer picnics and gatherings. It’s therefore light-weight and refreshing with four layers of bottom pecan crust, lemon cheese, lemon pudding and topped  with a whipped topping fancy with lemon peel.

This is the right one-pan afters for your spring gatherings and summer picnics. a beautiful “cousin” to our very talked-about chocolate lasagna, it’s therefore light-weight and refreshing!

Cakes Lemon
Cakes Lemon

 Cakes Lemon boasts four layers – a beautiful pecan crust, pillowy lemon cheese and creamy lemon pudding, all topped  with lemon peel fancy topping.

Cakes Lemon
Hello, Everyone!  I don’t realize you however i'm dreaming of heat days, blooming flowers and sun rays of spring and summer. and zilch screams summer like lemons! whereas we’ve enjoyed this stunning lemon blueberry trifle repeatedly over summer, this is often nice for a rather smaller crowd and still exploding with summer flavor.

Cakes Lemon

Ingredients:

Bottom Pecan Crust Layer:
  • 2 cups all-purpose flour
  • 1 cup butter melted and cooled
  • 1/2 cup pecans finely chopped or food processor processed
  • 1/4 cup granulated white sugar

Lemon Cream Cheese Layer:

  • 16 ounces cream cheese softened to room temperature
  • 1 cup powdered sugar sifted
  • 2 tablespoons fresh squeezed lemon juice

Lemon Pudding Layer:

  • 6.8 ounces instant lemon pudding mix 2 3.4-ounce packages
  • 2 cups milk

Whipped Topping & Lemon Zest Garnish Layer:

  • 8 ounces whipped topping Cool Whip or you can substitute the same amount whipped cream
  • Zest of 1/2 a lemon
  • Optional: Sprinkle finely chopped pecans on top
  • Optional: Lemon quarter slices to garnish the top

Instructions:

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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