Lemon Lush

Five stars for concept, but sadly only two stars for ingredients. If made as written the crust would be flat, tasteless - just flour and butter? I added 1/2 cup of confectioners' sugar and that was all it needed. Instant lemon pudding would not taste like lemon to me, it would taste artificial, because it is. So I skipped that and used a fresh, homemade lemon curd instead, "Microwave Lemon Curd," also from this site. Finally, I used real whipped cream rather than the Cool Whip. My tastebuds were in heaven - this was goooood. Creamy, lemony, buttery good. Even Hubs loved it - and the only thing he likes lemon with is fish!

OK-This recipe has such potential to be better than a five-with slight modifications. I must agree with the rest - the lemon pudding itself was fake tasting and I too had to add lemon juice and lemon rind to kick it up to a nice lemon taste. Now in doing that my lemon pudding got a little too runny and didn't set up as nice. Next time I will add a little less liquid(in the milk/heavy cream) to compensate for the lemon juice. To make the pudding mix layer itself I did use half heavy cream and half milk-because it makes the pudding soo much more rich and tasty. I also used fresh whipped cream (2cups heavy cream, 3/4 cup sifted confectioners sugar and a squirt of vanilla-whip in chilled bowl with chilled wisk or paddles) instead of cool whip and it was awesome. This really is such a great little recipe that is soo easy to make with such a nice combination of flavors-cream cheese,lemon and fresh whipped cream. YUMMY!! Don't pass it up-just make sure to add either the lemon juice or lemon extract if you have it.

This recipe isn't something I would have prepared for myself, because I don't like lemon pudding mix or Cool Whip, but I made it for my great-uncle who loves both. It was a huge hit with him. I'm not sure why people bother to make recipes full of ingredients they don't like, then write negative reviews. Create your own versions using ingredients you like, and then submit them for publication. This recipe is simple, inexpensive, and works great for people who enjoy the ingredients.

I have this same recipe and the lemon cheese cake is a definite show stopper. Except one thing, for the bottom crust I use 1 1/2 cups chopped pecans or walnuts and 1 cup flour and 1 stick of butter. The rest is all the same and it is fantastic. I call a recipe like this, an Impressor. Guaranteed to impress.

This is a definite family request at our holiday get togethers and all our summer picnics! It tastes just like a cool & creamy version of lemon meringue pie, but better :) I add 2 tablespoons of lemon juice to the cream cheese part and I also use confectioner's sugar instead of granulated. Every once in a while I add a half of an 8 ounce container of Cool Whip to my cream cheese layer and cut back on my sugar. I also make sure to buy a couple of extra boxes of Lemon Pastry Creams from the Girl Scouts, because I crumple a few up to sprinkle over the top of the Cool Whip~yummy!

I prefer a graham cracker crust to lighten up this dessert. I also added 1/8 cup lemon juice to the lemon filling. My family enjoys tart desserts. This is great, thanks for sharing Mrs. Kelly Z!

Oh baby! This was amazing! I used a Keebler Shortbread crust because I really didn't want to have the oven on when it's so hot, and this dessert was fabulous. I'm sure I'll experiment with different puddings, like other reviewers, but it will be hard to improve on the original. A definite keeper recipe!

Perfect for a summer day!! I also made it with banana pudding and put sliced bananas on the crust before adding the pudding. Also I cut all the ingredients in half and pout it into a 7x11 pan - it was perfect!!

This is excellent! I used lite Cool Whip, low-fat cream cheese, & skim milk, and I also used 1 cup of ground walnuts in the crust. Delicious!!

In favor of a crust that is not so plain, and more like a soft shortbread cookie, I had to make some adjustments. Cream together 1 Cup of butter, 1 egg, and 3/4 Cups sugar. Then add your flour with 1/2 tsp baking powder. The key is not to over bake it. 15 minutes @ 350 degrees tops. Don't wait for it to get golden. You'll end up with a hard crust (unless that's your preference). I agreed with other reviewers that the pudding alone would not be enough to bring out the lemon taste. I added 1 tablespoon of lemon juice which gave it a subtle pucker to the palate. My rating is based on the recipe as written. With these adjustments, it is a delicious five star dessert.

Wonderful!!! I am still getting asked for the recipe. I made this for Thanksgiving dinner as an alternative for people who don't care for pies. Everyone chose this over pies! I made it with neufchatel cheese instead of full fat cream cheese, sugar free/fat free pudding with 1% milk and lite whipped topping. It tasted so smooth and rich. I would reccommend this for any occasion as well as any potluck since it will travel well too!

This was delicious! I made it for Christmas and used the pistacchio pudding with red/green sprinkles on top.

What a light and impressive finish! And I love that it is made ahead of time and chilled - minimum fuss. I did have to add quite a bit of milk to the cream cheese mixture to make it spreadable - probably because I didn't allow time for the cream cheese to soften first. Also, although the crust was good, next time I might try buying a roll of sugar cookie dough and using that as my crust. I'm definitely adding this one to my recipe box!

This was so delicious! I decided to make a graham cracker crust instead of a flour/butter crust and I also used a canned lemon pie filling instead of a pudding mix. Then I made some fresh whipped cream for the top, and wow. It was killer! It had that tartness I was looking for but the whipped cream and the cream cheese really cut the pie filling nicely. I ended up making several muffin-sized pies instead of one large pie because I thought it would be nice to have single portioned sizes for whenever. The rest of them we just kept in the freezer. This is a really yummy recipe! I will definitely be making it again soon!

I make a similar crust for a blueberry cheesecake, but use 1 !/2 cup flour, 1 cup coarsely ground pecans and 1/2 cup sugar, and pour in 1 stick melted butter, mix and bake about 20 min, or until golden. The crust tastes wonderful and is like a cookie!!

I have made this for two different occasions and it is a huge hit! Plus it is very simple to make. (Although I make a simple graham-cracker crust instead of the crust on this recipe.) Thanks!

Nice light tasting dessert. I would recommend cutting down on the milk as I found it set up better. I also had trouble getting the cream cheese to spread. It kept taking the crust layer with it. I would use a different crust next time.

The taste was excellent but it NEVER set up! I cut back on the milk to add juice of 2 lemons, which it needs BADLY as the Jello lemon pudding just doesn't cut it! But I think the citrus in the lemon juice breaks down the pudding. Next time I'm going to put the lemon juice in the cream cheese mix or use lemon extract. By the way why are all the pictures showing such a YELLOW filling for the pudding. Jello Lemon Instant Pudding is definitely not that color!

My mother has been making this recipe since I was a little girl..it is delisious! Very light and yummy! The only modification I would suggest (that my mother does) is add some crushed walnuts to the crust batter... TIP: MAKE THE CRUST.. as it is the best part of the recipe!

Great starter recipe. Made it with the following changes: 1. Used crust containing oatmeal from Lemon Cheesecake Squares (this site) for added crunch/fiber. 2. Based on other reviews, I used cooked lemon pudding (replacing some of the water with the juice of 1/2 lemon and adding the grated peel from the whole lemon). I wanted something light that actually tasted like lemons. It was a HUGE hit!

Made mostly as called for and it was "de-lush." (I did add a handful of crushed pecans to the crust). Refreshing and dreamy!

Been making this for years. I use 1 1/2 cups of ground walnuts and 1/2 cup flour, instead of all flour and mix with my hand mixer or Kitchen Aid. I use powder sugar instead of granulated. I top with chopped walnuts. This is always a HUGE hit wherever I take it and asked for at family functions. I know that this differs from the original recipe, which is great, but this is just another option.

This was just an okay dessert to me, I expected so much more because a restaurant in my hometown has a lemon lush that is delicious and addictive! This tasted mostly artificial even after adding lemon extract to the pudding and some sugar for the crust. I probably will not try this again.

I used a prepared graham cracker pie crust and it was YUMMY! Very nice lemon flavor, balanced with the cream cheese.

My neice and I made this recipe over the weekend, according to the recipe exactly. It was good! But, used a glass pan and the crust was so hard to get out of the pan when we served it. Should the pan have been greased? Any suggestion for next time? Thanks

I've had this recipe for years and it has always been a hit, never any left in the pan. It can be made, of course, with any flavor pudding. I just made it for Easter with pistachio pudding (also good for St. Patrick's Day celebrations), and I have also used chocolate and butterscotch. Never thought of banana, but it sounds yummy. A few changes: My recipe calls for 3/4 cup of nuts in the crust which is an important part of the taste. It also calls for confectioner's sugar instead of white sugar and 8 oz. of Cool Whip blended into the filling, as someone suggested. The amount of milk for the pudding is listed as 3 cups, which keeps the pudding at a good consistency. This is definitely worth trying!

Wow, for simplicity and ease of preparation I give it 5 stars! For taste, I give it 5 stars! Made this for my in-laws and they were fighting over the last bite. Made per recipe, without adding additional lemon because they didn't have it at their house, but I could taste the lemon from the pudding. It was SO good!

I LOVE this recipe! It's so easy and delicious, and it easily serves 12. As other reviewers suggested I did add 1/4 c. sugar to the crust, and about 1 T. lemon juice and a little lemon zest to each of the cream cheese and the pudding layers, but it would probably be just as good without any extras. Thank you Mrs. Kellyz for this awesome recipe.

I used the My-T-Fine lemon pie mix instead of the pudding it has alot more flavor than the regular pudding. I also added 1/2 cup X-sugar and 1/2 cup chopped walnut to the crust and it was excellent. Thanks for a great recipe.

When I mentioned to my family that I made a lemony dessert no one seemed too excited-until they took their first bite! We loved it! The only change I made was adding about a 1/2 tsp. of lemon extract to the pudding. I wouldn't hesitate to serve this to company. This would be especially refreshing on a hot summer day. I will make this again for sure!

I found this to be a rather boring dessert. Maybe try a sugar cookie or graham cracker crust. Sorry!

Delicious!!!

We've made Chocolate Lush in my family, the chocolate version of this, for many years and it's always a hit. (another one given to me by Mom) There are a few slight differences, but not by much. I never have any leftovers when bringing this dessert to a party!

entire family liked it, and even took the little bit of left overs to work and it didn't last long at all.

A good summer dessert. I make this with lemon curd instead of instant pudding.

Great dessert! I used lemon pie filling and added chopped walnuts to the crust, along with sprinkled over the top, like others suggested. Very light and refreshing! I'm looking forward to taking it to summer potlucks and BBQs.

This is so rich and scrumptious! I made it for a family get-together and everyone just raved about it. I had this for the dessert after a spicy Mexican meal and it was the perfect touch.

Made to specifications and it was a huge hit! Not having worked with pudding and jello mixes before, I was unaware that this would take Several hours to set. It was suggested by my mother-in-law that when she adds fruit or anything else to jello and pudding mixes, it takes much longer. The recipe was incredibly rich and delicious. Thank you for sharing.

This is a very rich and sweet dessert. I loved the buttery crust with the creamy filling and topping. Very child friendly. I cut the recipe in half and made it in an 11 x 7 inch pan, and it worked great. It was nice to not make a huge dessert when I was just making it for my family. Reminded me of an Easter dessert.

Excellent dessert! Wouldn't change a thing. Everyone loved it and it was easy to make. Thank you Mrs. Kelly Z!

Being diabetic I changed the recipe. I used light butter, fat-free sugar free pudding, splenda, fat free cream cheese, 1% milk and fat free cool whip. I made one with lemon and one with chocolate. No one knew how low in calories it was plus I didnt have any to take home with me.

Yum!!! I made this for a family dinner one night, specifically for my lemon fanatic brother. I used the graham cracker pie crust shortcut, hoping it would be as good as the reviews claimed... everybody LOVED it and thought it came from a restaurant or bakery. Later that night I caught my brother in the kitchen, hiding like a 10 year old (he's 25), finishing the pie off!

I was looking through my reviews today, and realized that I totally forgot to review this one. I made this for my 30th birthday party because I opted for a bunch of desserts instead of a cake. I followed the recipe pretty much as written, except for following the advice of cyndi gephart (Thanks, Girl!), and adding some fresh lemon juice and fresh lemon zest for a more "authentic" lemon flavor. I think next time, I will try the lemon pie filling just to see if it tastes as good. Everyone loved it and thought it was creamy goodness. I know it will become a new staple to our dessert table. Thanks for posting. :)

I made this for Thanksgiving and my whole family really liked it. I did change the crust to a vanilla waffer crust. I used a little more than 1/2 a box vanilla waffers crushed, 1/2-3/4 stick butter melted, & 1/3 cup sugar. Mix together and press in bottom of dish then followed the recipes for the cream cheese, lemon pudding & cool whip topping. It was VERY GOOD! Will make again for sure. Would be good with banana, coconut, or vanilla puddings as well.

My husband loves this. It's a nice, light tasting dessert. The lemon flavor is mellow, not sharply tart. A good potluck dish since it makes so much though it can easily be halved and made in a smaller pan.

Wonderful recipe! I substituted 2 ready-made graham cracker crusts for the flour crust - it doesn't get easier than that! (t's also easy to cut in half this way). I've also tried it using chocolate pudding instead of the lemon and put shaved chocolate on top of the whipped topping. Excellent!

This lemon desert tastes like lemon meringue pie it's so good!! This is highly recommended.

I make this same recipe. I use Chocolate , butterscotch & Pistachio puddings. All are excellent. Try different nuts with the crust to you liking. MMMM a show stopper.

My family has made this dessert for years and it *always* gets wonderful reviews! I would eat the whole pan if I could. You can not go wrong with this!!! And you dont have to use lemon pudding...chocolate, butterscotch, vanilla, etc taste also taste great!!!

I cheated by using a ready made crust (Keebler's Oreo Cookie Crust) and received kudos for this dessert. Extremely easy and very tasty, my guests asked to take some home! This left my husband and I with one piece left to fight over! :) Excellent pie to have on a summer's night!

I made the recipe as written. I gave it 2 stars because it was eaten however not enjoyed. If the recipe were to be re-written with all the changes people have made then it could very well be worthy of a better review...just my 2 cents. I actually was kinda embarrassed to take it to the cook-out....sorry

This was a nice treat! Will make again.

This recipe is great if you add pecans or walnuts to the crust... and you can sub, the lemon with chocolate and its just as wonderful....

Delicious! Rich, creamy, and tangy!

I have also made this and added chopped pecans to bottom crust which enhanced the crust flavor. Don't use Instant Pudding, USE Pudding you have to cook on the stove it makes all the difference. I'm thinking of making this on a white cake, when out of the oven you cover with a t-towel and pat down to get out air which makes make it more dense then cool in refrigerator for at least 20 mins.then top with cream cheese, lemon and whipped cream.

This recipe was a hit at a potluck! The only change I made was to add fresh lemon juice and rind to the lemon layer. Thanks.

I wish I could give this dessert six stars. My husband and I love it. I'll be fixing this quite often. Like one viewer said, "It's better than lemon meringue pie". I followed the recipe exactly, except I let the crust get a dark golden brown, which took about 50 min. to bake in the heavy insulated pan I was using. Thank you so much for the recipe Mrs. Z.

I've made this a bunch and everyone loves it! The crust is good but I am considering a graham cracker crust or a nilla crust for next time to spice it up a bit! It's a great refreshing summer dessert! YUM!

Amazing!! This was soooo good...easy and tasty!

This is the most delicious dessert. The blend of cream cheese and lemon is amazingly refreshing. Throw in the nutty crust and you have a winner.

This recipe has been one of our family favorites for years, though we sprinkle chopped walnuts on top and sometimes press some into the crust before baking. Try this recipe with other flavors of pudding as well. Pistachio makes a nice dish for Christmas, especially with a little red and green colored sugar sprinkled on top. Enjoy!

I LOVE IT, LOVE IT, LOVE IT!!! I used butterscotch pudding instead of lemon pudding. It was delicious. I think a graham craker crust would be just as good. Very easy to make. Great for a beginner like myself. I will definitely make this dessert again. Everyone loved it.

I thought this recipe was delicious exactly as written. I just made one addition- crushed lemon sandwich cookies on top!

yummy! did add walnuts to crust and lemon juice to pudding as suggested-thanks for sharing :)

Just made this last night and everyone at work loved it. I followed some suggestions of other reviewers and I used a graham cracker pie crust (the recipe was enough to fill 2 crusts). In addition I added 2 tablespoons of lemon juice to the cream cheese layer and one to the pudding layer, altho next time I may add 2-3 tablespoons as I prefer a more tart flavor. Will definitely make this again. Thanks for the recipe!

I get many compliments when I make this simple dessert. I like to make mine with a graham cracker crust. The last time I made it I used Famous Amos Lemon Cookies for the crust then sprinkled the crumbs on top too. It was delicious!

I remember my grandmother making this when I was a child. It was a favorite among everyone in the family and all of the church suppers she took it to. The ingredients are just slightly different (powdered sugar in place of white sugar, sprinkle with chopped pecans), but the taste is the same. You can also make this using chocolate pudding - sprinkle with chocolate chips or chocolate shavings to finish. Thanks for bringing back some wonderful childhood memories!

Oh My Goodness .. I finally stumbled on the recipe I lost!!! Thank you very much for posting ... This receipe is the most delicious quick dessert I had ever made ... And pretty light to say the least! Thank you, can't wait to try it again this coming weekend with family

Not as flavorful as I would have thought, but still good.

I've had my recipe for years! However, my recipe has 1/2 cup chopped pecans in the crust and then some sprinkled on top of the Cool Whip (last layer). YUM !

This is fanatstic!!! I used butterscotch pudding instead of lemon for personal preference. I will be making this again tomorrow and will add a layer of toffee chips on top!! Yummy!!!

I did not like the crust recipe given nor do I like fake lemon pudding. So I made a vanilla wafer crust (I used approximately 70 cookies, 1/2 cup melted butter and 1/3 cup sugar), I made my own lemon curd using the Microwave Lemon Curd recipe given on this site (super easy and absolutely scrumptious!), and I made real whipped cream using 2 cups heavy cream , 3/4 cup sifted confectioners sugar and 1/2 teaspoon vanilla extract. Chill your bowls and beaters then beat ingredients until you have whipped cream. If you made this recipe as written, I think you would be happy if you like the taste of cool whip and boxed lemon pudding. But if you want to ratchet this recipe up several notches, try my modifications and see what you think. :)

This was SO easy to fix and a huge hit at our office "fish fry". I used whole wheat flour which actually added a nutty taste, along with fiber. I also used low fat cream cheese, fat free whipped topping and sugarless pudding.

I make the lemon with a little fresh lemon juice and lemon zest added to the pudding. I also decrease the milk to 3 cups. One of my all time favs!

I have not made this exact recipe before, but it appears to be a variant of a dessert called Striped Delight (which is also found on allrecipes.com) that my family has made for years. The concept is the same except you use chocolate pudding instead of lemon and can make the crust out of oreo crumbs. This recipe is so versatile, you can use a number of different things for the crust, such as oreos, graham cracker crumbs, crushed gingersnaps, crushed nilla wafers...and different flavors of pudding. I do definitely recommend using real whipping cream instead of cool-whip, and usually when I make it I add some of the whipped cream to the cream cheese layer to make it more spreadable.

This was wonderful however I would suggest replacing some of the flour with confectioners sugar for the crust, as it's pretty much tasteless, the rest of it is awesome, yum. I will be making this again and taking it to gatherings. Great recipe.

My men liked this so much here that they both had to get a second serving. This made 12 good sized portions. My husband liked this as much as pie, which it sort of is, just with a shortbread crust. Really good and super simple, just have to allow a little time between steps. I could see altering this with any flavor pudding and it would still be fantastic!

I made a couple of changes based on the advice of other reviewers and this came out fabulous! It was very delicious. To the crust I added 1/2 C of ground pecans and 1/2 C of light brown sugar. I also added 1 T of lemon juice to both the cream cheese layer and the pudding layer. I will definately make this again.

I have been making this dessert for years, and it always goes over very well. I also make it and use chocolate puddding instead. The only thing about using chocolate pudding is that you can't let it sit too long because the chocolate bleeds into the whipping cream, which isn't so bad really. Also after mixing the sugar and cream cheese, I fold in some cool whip and use the rest on the top and top with nuts.

I found this and since I love lemon pies I wanted to try it. I never did make it with the pudding, however. I made it using a simple lemon curd. I took it to my family reunion and brought back a licked clean dish! Will make again!

This is so light and luscious. I added 1 T. sugar to the crust since I like slightly sweet crusts. It was baked in just 15 minutes. Following reviewers, I used confectioner's sugar in the cheese layer, which made for a very smooth taste, and added 1 T. lemon juice. I couldn't get lemon pudding, so I used vanilla, and subbed 2 T. of the milk for lemon juice (next time I'd use more), and 1 T. lemon rind. I skipped the whip - it was good already, it felt like gilding the lily.

I added half a cup of white sugar to the dough which made a huge improvement. I would also say that the crust could stand to be about half as thick.

I've had this before under many different names. And they have all been tasty; including this one. I made a few tweaks to the recipe but none too complicated. I added about a half-cup of powdered sugar to the crust; just to give it a little sweetness. And I switched out the lemon pudding for butterscotch. I think any pudding will do. I've wager a can of fruit pie fulling would work too. If I had thought ahead, I would have added walnuts to the crust and maybe a chopped handful on top.

Very good. I also made one using choclate pudding instead of lemon pudding. The crust can get hard if overcooked, and mine never seemed to get a nice shade of golden.

Replaced the lemon pudding for the new Jello pumpkin spice flavor. And it was awesome.

I have a recipe similar to this and add ground nuts to the layer crust and then bake. This is an excellent desert for a church group or senior citizen meeting. They always come back for more.

Recipe is good as is. I've made one just like this for years with chocolate pudding and the crust always had pecans in it. So I purposely tweaked this recipe for a reason to my preference. In the crust I added 1 cup of chopped pecans. Left the cream cheese later as is. To the lemon layer, I only used 2 cups milk with the 2 boxes of pudding mix because I like to cut firm pieces when serving it up. Nothing takes away from the wonderful lemon flavor at all. And I make my whip topping from heavy whipping cream. Then topped with strawberries that needed to be used. Recipe as is, is still really good. I'm just very picky getting this dessert from baking dish to plate with out it looking like glop. Will make again

Sounded good, but too bland. I had even added zest from lemon to the cream cheese layer. Think 1/2 cup brown sugar and chopped pecans would liven up the crust. Maybe some lemon juice in the cream cheese also. Lemon desserts need to be somewhat tart, and this is not

Since I have issues which make it difficult for me to stand in the kitchen cooking for any length of time, I look for recipes that I can make in "stages." This recipe fit nicely into that category and tasted yummy! I, too, made the crust with pecans, flour and butter and added lemon juice and zest to the cream cheese mixture. Definitely a winner!!

This is a very good recipe, everyone seemed to really enjoy it, but I have to agree with others that the lemon pudding is too "fake" tasting and doesn't do this recipe justice. The pudding wasn't lemon-y enough, but to fix that I added some lemon zest on top and that helped a lot. What would bring this recipe to a fantastic, beyond five star recipe is to simply nix the pudding and instead do lemon pie filling. I'm going to make my own next time and I think this will be an incredible recipe.

I made this for Memorial Day, and it was definitely a hit. I try to stay true to the original recipes, but with so many reviewers suggesting that the lemon flavor needed pumped up, I added a little lemon juice to the cream cheese layer, and also subbed some of the liquid in the pudding for the juice of one lemon. I only had cook and serve Jello pudding on hand, which calls for water instead of milk. I had no issues with it setting up, even though I added fresh lemon juice. Others said their Jello pudding was not as yellow as the photo, but cook and serve was that yellow. I can't speak for instant. The one downfall of this recipe - the crust. Many asked what was in the crust, but I think they asked just because it was so bland. I assumed that the dessert itself would be sweet enough to balance out the lack of sugar, but without sugar the crust kind drew attention to itself. Next time I'll added a 1/2 cup of sugar to make more of a shortbread.

I had used Duncan Hines Wilderness Lemon Crème in the can and it taste a lot better then the lemon pudding... That is why I gave it 4 starts. But other then that its Awesome!

Oh my this was heavenly. I did add some real lemon juice to the jello, because I like the lemon flavor to be more tart, very very good recipe. Rich and yummy!

An EXCELLENT summer dessert dish. Might also be good with banana flavors. I will be trying the suggestions of whole wheat flour and crushed pecans in the crust next time. With chocolate pudding it would what I know as "Robert Redford".

This recipe has a lot of possibilities... I didn't really like the lemon puding, but you can use lemon pie filling and it is much better. Also, you can use any different kind of pie filling for a change. I add a little almond extract to the cream cheese mixture and use cherry pie filling, then sprinkle sliced almonds on top of the cool whip. I have also used peach pie filling. Very good, just use your imagination.

I love this lemon lush.I add pecans to my crust and I double the crust.My family loves it.

This recipe lives up to its name. It was the perfect summer dessert. I did not (and would not) change a single thing.

Very,very good.Great for summer

I made this today for my mother in laws birthday and it was a big hit! It's easy to make and not too sweet! I wanted to specifically address the crust, yes it is just flour and butter, I followed the recipe exactly and found the light crust to be really nice, like a regular flaky pie crust. It doesn't need extra sugar.