Description
These delicious layered Lemon Pudding Bars are easy and so refreshing with the perfect amount of sweet-tart lemon flavor in every bite.
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- zest of 1 lemon (about 1 tablespoon)
- juice of 2 lemons (about 1/2 cup)
- 1/2 cup (1 stick) unsalted butter, well softened
Pudding Layer:
- 2 (3.4 ounce) packages instant lemon pudding mix
- 2 and 3/4 cup milk
- zest of 1 lemon (about 1 tablespoon)
- juice of 1/2 lemon (about 1/4 cup)
Topping:
- 1 (16 ounce) container whipped topping (such as Cool Whip)
- zest of 2 lemons (about 2 tablespoons)
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish generously with butter and set aside.
- In a large bowl, whisk together the flour, powdered sugar, lemon zest and lemon juice. Stir in the butter with a wooden spoon or your hands until well combined. Press dough evenly into the bottom of the buttered baking dish. Bake for 15-20 minutes or until the crust just starts to turn light brown, but still looks a little doughy. Let the bars cool for 15 minutes on a wire rack while you prepare the pudding and topping.
- For the pudding, whisk the pudding mix, milk, lemon zest and lemon juice for a few minutes until it starts to thicken. Set aside or in the refrigerator.
- For the topping, fold the lemon zest into the whipped topping until well combined.
- When the crust has cooled for at least 15 minutes, spread the pudding evenly over it. Then spread the whipped topping evenly over the pudding layer. Refrigerate for at least 2 hours.
- Cut into squares and garnish with a little more lemon zest, if desired.