Lemon Cream Delight

"From my Great Aunt's collection. She clipped this one from the Chicago Tribune, where it had won the weekly "Favorite Recipe" prize of $10. This is different from the other lemon delight recipes in that is contains no pudding mix or gelatin - this one is made with sweetened condensed milk and contains nuts & coconut."
 
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Ready In:
50mins
Ingredients:
12
Serves:
9
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ingredients

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directions

  • Combine nuts and coconut in a 9" square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool.
  • Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs.
  • Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later.
  • Press dough into the bottom of a buttered 9" square baking pan and bake at 350 F for 15 minutes; let cool.
  • Fold powdered sugar and vanilla into the whipped cream.
  • Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture.
  • Spread this mixture into the crust and let chill 15 minutes.
  • Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all.
  • Chill, covered.
  • Cut into 9 squares to serve.

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Reviews

  1. I think this was divine. I love lemon and this is so rich. Made it for a party. Used sweetened soy whip cream so did not add the icing sugar. Used homemade condensed milk and was rewarded for the effort. I am thankful that this one used no pudding mix. Great stuff. Thank you :) Fay
     
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