Lemon Luscious

These are one of my favourite summer desserts and I grovel with Mom every year to make them when we are up in Maine. I wouldn't make them at home, because I'd eat them all. What's for Breakfast? Lemon luscious. What's for lunch? Lemon Luscious. You get the idea. The recipe comes from our old neighbor Mrs. Bonica and has been passed along to many over the years. These are tart and cool and a bit like a lemon merengue pie without all of the work. We head up to Maine on Friday and boy....am I hoping to find these in the fridge. If they are, I'll post up a photo when I return.

Lemon Luscious

2 sticks softened butter
2 cups flour
½ cup chopped nuts (I use walnuts)

Mix above ingredients and press into a greased 13 x 9 x 2 pan and bake at 350 for 25 minutes or until golden brown. Cool crust to room temperature before adding next layer.

8 oz softened cream cheese (I use whipped)
1 cup confectioners sugar
2 cups cool whip

Mix above ingredients and spread over the cooled crust. Refrigerate until cool.

1 can lemon pie filling
2- 3 lemons

Combine the lemon pie filling with juice from the lemons until desired taste. I like a very tangy lemon flavor so I use 2-3 lemons depending on the volume of juice in each. Spread
lemon mixture over cooled cream mixture and refrigerate at least an hour. Cut into squares and serve. I usually double the recipe and make it in a deep cookie sheet when I need a large batch.