Recipe Index

Ingredients

• 1 ¾ cup all-purpose flour
• ⅔ cup powdered sugar
• ½ cup chopped pecans
• ½ teaspoon salt
• 1 cup unsalted butter
• 16 ounces cream cheese (softened)
• ⅔ cup granulated sugar
• 1 tablespoon lemon zest
• 2 boxes (3.4-ounce instant lemon pudding)
• 3 cups whole milk (cold)
• 2 ½ cups heavy whipping cream (chilled)
• ⅓ cup powdered sugar

Method

1. Heat the oven to 350°F and coat a 9x13 inch baking dish lightly so the crust will release.
2. Whisk the flour, two-thirds cup of powdered sugar, chopped pecans and salt in a large bowl, then cut in the cup of butter with a pastry blender until the mixture is crumbly and just begins to clump when pressed.
3. Press that crumbly dough firmly across the bottom of the prepared dish and bake the crust for 23 to 25 minutes, until its edges are golden and the top is starting to colour.
4. Cool the pecan crust completely before any of the chilled layers go on.
5. Beat the softened cream cheese with the granulated sugar and lemon zest until the mixture is smooth, then spread this lemon cream cheese layer evenly over the cold crust.
6. Whisk the two boxes of lemon pudding mix into the cold whole milk for about 2 minutes, until the pudding starts to thicken, and pour it over the cream cheese layer, spreading it to the corners.
7. Whip the chilled heavy cream with the third of a cup of powdered sugar to stiff peaks and spread the whipped cream across the pudding in an even blanket.
8. Cover the assembled lush and refrigerate it for 30 to 60 minutes so the layers firm up before it is cut.

Prep: 60 min · Cook: 25 min · Total: 145 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data