Post by Loupy on Apr 7, 2017 23:27:36 GMT -7
Lemon Supreme Dessert
From: Deb Attinella @ www.cookingonthefrontburners.com/
What I really liked is that it always turned out like a charm. The first time I made it, I thought it looked really hard but the steps were easy to do. The hardest part was finding boxed cook lemon pudding - Target stopped carrying it a few years ago but luckily I can get it in a 'real' grocery store! The recipe below is how to make it in a 9" spring-form pan. Keep reading below to see how I did these.
Prep Time: 30 minutes
Cook Time: 15 minutes plus chilling time
Ingredients
Crust
12 lemon creme filled sandwich cookies, finely chopped
3 tablespoons butter, melted
1 lemon
Filling
2 lemons
1 2.9 lemon cook pudding (not instant)
1/2 cup sugar
2 cups water
2 egg yolks
1 tablespoon butter
2 8 oz. packages of cream cheese softened
1/2 cup powdered sugar
8 oz. thawed cool whip
Instructions
Crust
Lightly spray a 9" spring-form pan with PAM.
Combine the crumbs and melted butter and press on bottom of pan
Take the lemon and cut into 6 slices then cut each in half.
Place the lemon halves against the inside collar of the pan making sure the cut side is down touching the crust.
Place in the refrigerator while making the filling.
Filling
First zest the lemons to have 1 tsp then juice the lemons measuring 1/4 cup.
Combine the pudding, sugar and 1/4 of the water and yolks in a medium saucepan.
Whisk the mixture until blended then slowly whisk in the rest of the water.
Cook over medium heat stirring constantly until it comes to a full boil.
Remove from heat and take out 1/2 cup of this mixture and set aside then add the butter and lemon juice to the saucepan and stir until melted.
Set aside for 15 minutes and stir twice during that time
In a large bowl take the cream cheese and powdered sugar mixing it well; add in the 1/2 cup of lemon pudding and the lemon zest.
Mix well.
Fold in 2 cups of cool whip and spread it over the crust.
Gently spoon the remaining lemon pudding onto the cream cheese mixture and the refrigerate for at least 6 hours to set.
Remove collar, garnish with the remaining cool whip (pipe into swirls around edge of dessert) and cut into wedges.
From: Deb Attinella @ www.cookingonthefrontburners.com/
What I really liked is that it always turned out like a charm. The first time I made it, I thought it looked really hard but the steps were easy to do. The hardest part was finding boxed cook lemon pudding - Target stopped carrying it a few years ago but luckily I can get it in a 'real' grocery store! The recipe below is how to make it in a 9" spring-form pan. Keep reading below to see how I did these.
Prep Time: 30 minutes
Cook Time: 15 minutes plus chilling time
Ingredients
Crust
12 lemon creme filled sandwich cookies, finely chopped
3 tablespoons butter, melted
1 lemon
Filling
2 lemons
1 2.9 lemon cook pudding (not instant)
1/2 cup sugar
2 cups water
2 egg yolks
1 tablespoon butter
2 8 oz. packages of cream cheese softened
1/2 cup powdered sugar
8 oz. thawed cool whip
Instructions
Crust
Lightly spray a 9" spring-form pan with PAM.
Combine the crumbs and melted butter and press on bottom of pan
Take the lemon and cut into 6 slices then cut each in half.
Place the lemon halves against the inside collar of the pan making sure the cut side is down touching the crust.
Place in the refrigerator while making the filling.
Filling
First zest the lemons to have 1 tsp then juice the lemons measuring 1/4 cup.
Combine the pudding, sugar and 1/4 of the water and yolks in a medium saucepan.
Whisk the mixture until blended then slowly whisk in the rest of the water.
Cook over medium heat stirring constantly until it comes to a full boil.
Remove from heat and take out 1/2 cup of this mixture and set aside then add the butter and lemon juice to the saucepan and stir until melted.
Set aside for 15 minutes and stir twice during that time
In a large bowl take the cream cheese and powdered sugar mixing it well; add in the 1/2 cup of lemon pudding and the lemon zest.
Mix well.
Fold in 2 cups of cool whip and spread it over the crust.
Gently spoon the remaining lemon pudding onto the cream cheese mixture and the refrigerate for at least 6 hours to set.
Remove collar, garnish with the remaining cool whip (pipe into swirls around edge of dessert) and cut into wedges.
