A recipe made with home-made whipped cream and lemon pudding, a perfect combination of tart and sweet!


Recipe Summary

30 mins
20 mins
20 mins
1 hr 10 mins
1 9x13-inch dish


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Chill beaters of an electric mixer and a metal or glass mixing bowl in the freezer.

  • Combine flour, 1/2 cup confectioners' sugar, butter, and lemon juice with 2 forks in a large bowl until thoroughly combined; press mixture into bottom of prepared baking dish.

  • Bake crust in the preheated oven until firm and lightly golden brown, 20 to 25 minutes. Let crust cool completely.

  • Whisk pudding mix and milk in a large bowl for 2 minutes; allow to stand until softly set, about 3 more minutes.

  • Beat cream, sour cream, 2/3 cup confectioners' sugar, and vanilla extract in the chilled bowl, using the chilled beaters, until mixture is thick and fluffy, 3 to 5 minutes. Mixture should form stiff peaks when beaters are lifted straight up. Refrigerate cream mixture for 20 minutes to continue to thicken.

  • Spoon lemon pudding in an even layer over the crust and top with whipped cream mixture in a layer; sprinkle with lemon zest.

Nutrition Facts

453 calories; protein 6.2g 12% DV; carbohydrates 52.2g 17% DV; fat 24.8g 38% DV; cholesterol 71.8mg 24% DV; sodium 365.1mg 15% DV. Full Nutrition