Gluten Free Lemon Lush Dessert
This delicious layered dessert starts with a buttery crust topped with a cream cheese filling, layered with lemon pudding, and completed with whipped topping. It's a Midwest potluck classic!
Equipment
- KitchenAid Mixer
- Pastry Cutter
Ingredients
- 1 1/2 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp white sugar
- 1 1/2 sticks butter
- 2 tsp lemon juice
- 1 egg
- 2-3 tbsp cold water
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1/3 cup milk
- 2 packages Instant Lemon pudding mix (3.4oz)
- 4 cups milk (to prepare pudding)
- 8 ounces Cool Whip
Instructions
- Mix the flour and white sugar in a large bowl.
- Cut the butter into small pieces. With a pastry cutter, mix the butter into the flour until crumbly.
- In a separate bowl, whisk the egg with the lemon juice until slightly foamy. Add the egg mixture to the flour and add just enough cold water (2-3 Tbsp) until the pastry dough holds it's shape.
- Press the dough into a 9x13 glass pan and bake at 350 degrees for about 20 to 25 minutes. Do not let it brown except around the edges. Let it cool.
- Mix the softened cream cheese with 1 cup of powdered sugar and 1/3 cup of milk, until smooth. Spread the cream cheese mixture on top of the cooled crust layer, cover with plastic wrap and set in the refrigerator for at least 30 minutes or until set.
- Prepare the lemon instant pudding with 4 cups of milk. Add the lemon pudding layer on top of the cream cheese layer and again cover with plastic wrap. Cool in the refrigerator until set (about 1 hour).
- Before serving, add a layer of whipped topping. Enjoy!