Recently, I shared a recipe for a "Lemon Buttermilk Pound Cake" that was very well received by many of you. It does seem that lemons are a big part of the spring and summer! This prompted me to do some digging around in my recipe files and come up with another lemon-flavored recipe that would also be just the thing to serve for dessert as the weather gets warmer.

This time, I came up with something very creamy and luscious, called "Lemon Lush". This recipe is layer after layer of good eating! This dessert begins with a shortbread crust that you make yourself. The next layer is a cream cheese layer, followed by a lemon pudding layer. Finally, whipped topping crowns the entire dessert. After a complete chilling, it's ready for serving to celebrate spring!

This recipe has little baking in it, with the shortbread crust being the only thing that requires baking. The rest of it goes together quickly and will get you in and out of the kitchen in short order. This dessert will be especially fitting for when you entertain during these warmer months, as it serves about twelve. If you wanted to get creative, you can replace the lemon pudding with any flavor of instant pudding you choose. I've had this recipe made with chocolate, butterscotch, coconut and pistachio pudding mixes. Just make certain to use the instant versions of these puddings when making this recipe.

If you're having to cut calories, this can be made with the sugar-free pudding, as well as low-fat or skim milk, reduced fat cream cheese, and reduced fat whipped topping. From past experiences, I find it best to use the regular ingredients and just serve a small portion of the dessert. Keep the servings modest and you'll have a good dessert that will be extra good to eat and well worth the calories every now and then!

In the event you missed the "Lemon Buttermilk Pound Cake" recipe, here's the link so you can get it:

Mix these ingredients well and press into a pan, about 10-inches square.

Layer 2:

1 pkg. (8 oz.) cream cheese, softened

1 cup confectioner's sugar

1 cup whipped topping

1 teaspoon vanilla extract

Cream these ingredients together well and spread over the first layer.

Layer 3:

2 pkg. (3-3/4 oz. each) instant lemon pudding

3 cups cold milk

Additional whipped topping for the top

Chopped pecans for the top (optional)

Prepare pudding according to package directions using the 3 cups of milk. Spread over the second layer. Spread whipped topping over all and if desired, additional chopped pecans. Cover and chill for 4-6 hours minimum. Yield: 12 servings.

Share this article

Daniel Dedmon is a private cooking instructor, free-lance caterer, and food historian. Daniel's constant research and devotion to the area of food has enabled him to share his expertise in many avenues, personally and professionally. Contact Daniel at dwd5@carolina.rr.com.