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LEMON DESSERT: 1 9-inch graham cracker crust, (I made shortbread crust....see below) 1 8-ounce package cream cheese, softened, 1 14-ounce can sweetened condensed milk, ¼ cup powdered sugar, 1 3.4-ounce box instant lemon pudding mix, 2 teaspoons fresh lemon zest, ¼ cup lemon juice, freshly squeezed. Base- shortbread crust: 1 cup flour, 1/4 cup powder sugar, 1/2 cup butter softened to room temperature. I doubled this to put in the 13 x 9" size pan, same with the lemon filling! Instructions: Beat all crust ingredients together, pat in 9" pie crust or if doubling in a 9 x 13" pan. Bake 12-16 minutes. Cool. Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth. Add pudding mix, lemon zest and lemon juice; mix until well blended. Pour over cooled crust. I whipped cream, spread over top. DELICIOUS and almost gone...
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