Monday, April 23, 2012

Aunt Fannie's Lemon dessert

By: Christy

This week we are baking with lemons. I wont deny that my mind drew a blank when I tried to think of a lemon recipe I wanted to share. I figured this was the perfect time to reach out to a few of our loyal readers for some ideas. I had a few requests for cupcakes and muffins but the winner ending up being a co-worker's beloved secret lemon dessert recipe. Thomas Kinnard gave me his Aunt Fannie's secret recipe that he swore up and down was absolutely amazing and even said the recipe is still a secret among some of his family members. Personally, family recipes are always a favorite and I was so excited I had struck such a good recipe for this week! I did warn him I was going to post his Aunt Fannie's secret recipe all over the world wide web but I don't think it is a shame because this recipe is perfect for people like me who only enjoy a lite lemon flavor paired along side some other delicious components.

If you ever have a family recipe you would like to have shared on our website please feel free to contact us. We are always open to expanding our cook book with our reader's delicious ideas and recipes!

1 1/2 cups white flour
1 1/2 sticks melted butter
1/3 cup brown sugar
1/2 cup chopped pecans (more if desired)


2 packages instant lemon pudding mix
3 cups milk
1 8oz package cream cheese softened
1 cup powered sugar
8 to 12 oz cool whip

Cool Whip
Chopped Pecans

For the crust, mix all ingredients together. Press into the bottom of your pans (recipe is meant for 1 8 1/2 by 11 inch pan). Place in a preheated oven at 350 degrees for 15 minutes or until the crust is lightly browned. Let cool.

Filling: Place milk in a large bowl. Slowly mix in instant pudding (I used a whisk) until pudding texture. With a mixer, cream the cream cheese then add the powdered sugar, mixing until smooth. Fold in the cool whip (I made homemade whipped cream, YUM!). Spread this mixture over the cooled crust.
Spread the lemon pudding mixture over the cream cheese mixture. Finish the top off with more cool whip and sprinkle with chopped pecans if desired.

This recipe must be stored in the refrigerator.

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