Lemon Squares

Pan Size: 9×13-inch pan
Baking Time: 15 minutes
Temperature: 350°

Crust

  • 3/4 c. butter, softened
  • 1 1/2 c. flour
  • 3/4 c. nuts, chopped

Filling:

  • 1 c. powdered sugar, sifted
  • 1 8 oz. cream cheese, softened
  • 1 btl. chilled whipping cream
  • 2 pkgs. (3 oz.) lemon instant pudding
  • 3 c. milk
  • 1 tbsp. lemon peel, grated

1. Cream the butter.
2. Add the flour followed by the nuts.
3. Press into the bottom of a 13×9-inch pan and bake at 350° for 15 minutes.
4. Cool crust when done.
5. Beat the cream cheese and sugar.
6. Beat the bottle of whipping cream till stiff (save 1/4 cup).
7. Add the cream cheese mixture to the whipped cream.
8. Spread on cooled crust and refrigerate.
9. Mix the pudding with the milk and lemon peel.
10. Pour over the set cream cheese mixture. Refrigerate.
11. Optional topping: The 1/4 c. whipped cream topped with grated lemon peel.

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