Skip to main content New this month
Get the Allrecipes magazine

Granny's Lemon Yum Yum

Rated as 4.33 out of 5 Stars

"My granny used to make this for us for birthdays and special occasion. Hope you enjoy!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 45 m servings 394 cals
Original recipe yields 15 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
  3. Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
  4. Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
  5. Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
  6. Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.

Nutrition Facts


Per Serving: 394 calories; 19.6 g fat; 52.7 g carbohydrates; 3.9 g protein; 72 mg cholesterol; 150 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

I found this by accident. I was intrigued by the ingredients, it sounded like a pie that I get from a bake and broil place here in town. I didn't have any lemons and have a lime tree in my backy...

This is wonderful!! It is pretty, tastes decadent, yet simple it is simple to make. Thanks Mandy!

I made this for our Employee Christmas potluck and it was a HUGE HIT! I used Tapioca Flour in place of the corn starch. The Tapioca flour gave the lemony part a much lighter, not starchy texture...

Delicious.