These fluffy lemon bars are so good you will find yourself rationalizing that such a light dessert just might be healthy. It’s all in perception right?
Well, well, well, looks like my Buckeyes wanted to make sure my first day on the new job was one to remember! What a game! So excited for Ohio State to be the first College Football Playoff National Champions!!! I would have never anticipated this to happen after hearing that our starting QB was injured right before the start of the season. Neither would I have dreamed of it after losing to Virginia Tech and then again after almost losing to Penn State. Losing our second QB to injury right before the conference championship game. The controversy of selecting Ohio State over TCU or Baylor. Worst of all, the tragic death of Kosta. The list of things this team has had to overcome this year is just craziness and the team stuck together through it all and proved everyone wrong. Add it to the list of reasons I am proud to be a Buckeye.
Going along with this new job of mine, you probably noticed the decrease in the amount of posts I share each week. I apologize for not feeding the addiction, providing daily fixes but until I can get back into a groove and have my kitchen fully organized (and not in boxes randomly dispersed around the floor), I regrettably will not be able to post as often. Lucky for you before getting the flu, traveling to Rochester for Christmas, and NYC for NYE, and moving to Ohio, I was able to whip up a few things to tide over some of the gaps. Bear with me as most things are sweets, such as these lemon lush bars, and may not abide by your new years resolutions. Just eat some healthy in compensate, that’s how it works right?
Two years ago: Overnight, Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal
Four years ago: Stuffed Green Peppers
LEMON LUSH BARS
2 cups all-purpose flour
1-1/4 cup powdered sugar, divided
1/2 tsp salt
1 cup cold, unsalted butter, cut into cubes
1/4 cup chopped walnuts (optional)
2 (8 oz.) pkg. cream cheese, room temperature
2 Tbsp lemon juice
2 (3.4 oz.) pkg. instant lemon pudding mix
3-1/2 cups milk
1 (12 oz.) container frozen whipped topping, thawed
- Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish or pan.
- In a medium bowl, combine the flour, 1/4 cup powdered sugar, and salt. Cut in the butter using two knives or a pastry cutter until it resembles coarse wet sand. Stir in the walnuts, if using. Press into the bottom of prepared baking dish. Bakes for 20-25 minutes, or until lightly golden. Remove from oven and allow to cool completely.
- In a medium bowl, beat the cream cheese, remaining cup of powdered sugar, and lemon juice together until smooth and blended. Spread evenly over the cooled crust.
- In a medium bowl, whisk together the lemon pudding mix and milk for 3-5 minutes. Spread over the cream cheese layer and chill until set. When ready to serve, top with whipped cream and slice into bars.
Source: Adapted slightly based on reviews from AllRecipes.
Made something from the blog?
Be sure to share it
on Instagram with the