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    Home » Recipes » Amish Desserts

    Luscious Lemon Dream Squares

    Published: Jun 12, 2022 · Updated: Jun 12, 2022 by Kevin Williams | Leave a Comment

    Jump to Recipe

    Ah, two things go together well: lemon and nostalgia. Carmen Hacker, a great friend to Amish365, has this to say about today's recipe:

    This is one of my favorite desserts from the Seventies, and a crowd favorite at summer cookouts when the sun is sizzling and a light, refreshing dessert is all you need for the perfect culinary ending!

    Lucious Lemon Dream Squares

    Jump to:
    • 🍋 Lucious Lemon Dream Squares
    • 📋 Instructions
    • 🍋 More Amish Recipes With Lemon
    • 🖨️ Full Recipe

    Lemon desserts among the Amish are popular even though lemons are not historically a fruit grown in Amish communities. Lemons ship well so they are often found in Amish-owned bulk food stores. And, yes, they help prevent scurvy! Amish cooks have then happily experimented with lemons, enjoying them in juices, muffins, breads, and even savory dishes like chicken. Lemon chicken is popular in Amish kitchens. And who can resist lemon zest?

    And, of course, during hot summer months homemade lemonade is also a big hit. I've sat on many Amish front-porches on a warm day enjoying a mug of frosty, cold lemonade.

    Use a pastry blender for the crust.

    Lucious Lemon Dream Squares

    For the center layer of luscious lemon dream squares, beat the lemon mixture until it is smooth.

    This is the amazing lemon layer in the making for these luscious lemon dream squares!

    Lucious Lemon Dream Squares

    This Lucious Lemon Dream Squares dessert does best if refrigerated overnight or at least several hours.

    Lucious Lemon Dream Squares

    🍋 Lucious Lemon Dream Squares

    Crust   

    • 1-½ sticks butter, softened
    • 1-½ cups all-purpose flour
    • ½ cup chopped pecans, plus additional pecans for topping

    Center layer

    • 1 cup confectioner’s sugar
    • 8-oz. package softened cream cheese
    • ½ of an 8-oz. container of whipped topping (Save the rest for later.)

    Lemon Layer

    • 2.9 oz. box Jell-O Cook and Serve Lemon Pudding Mix
    •    ½ cup sugar
    • 2 ¼ cups water
    • 2 egg yolks

    📋 Instructions

    Crust

    1. preheat oven to 350 F. 
    2. Combine crust ingredients with a pastry blender or two butter knives until it is the consistency of pie crust.  (It will be a bit crumbly.) 
    3. Coat bottom of a 9 x 13 pan with cooking spray and press crust into bottom of pan.  Bake in preheated oven for 20 minutes, just until light golden brown. 
    4. Cool while you make center layer.

    Center

    1. For the center layer, combine ingredients for center layer in a mixing bowl and beat until smooth. 
    2. Spread on cooled crust.

    Lemon Layer

    1. Blend pudding mix, sugar, ¼ cup water and egg yolks in medium saucepan.  Stir in remaining water with wire whisk. 
    2. Bring to a boil on medium heat, add 2 cups of water, stirring constantly, until thickened. 
    3. Cool about 15 minutes, then spread over cream cheese layer. 
    4. Refrigerate several hours or overnight. 
    5. Just before serving cover with remaining whipped topping from container (or even a little more) and sprinkle with additional chopped pecans. 
    6. To serve, cut into squares of desired size (about 12 to 16 in all) and use a metal spatula to remove from pan.  (Plastic utensils will not do.)  Refrigerate any leftovers, if they’re not all gobbled up!  

    🍋 More Amish Recipes With Lemon

    Lemon Bars - These are delicious!

    Lancaster Lemonade - So good!

    White Chocolate and Lemon Cheesecake - Heavenly!

    🖨️ Full Recipe

    Lucious Lemon Dream Squares

    Lucious Lemon Square Dessert

    A nostalgic favorite bursting with the refreshing taste of lemon
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American, Amish

    Ingredients
      

    Crust

    •                           1-½ sticks butter, softened        
    • 1-½ cups all-purpose flour    
    • ½cup chopped pecans, plus additional pecans for topping

    Center layer

    • 1 cup confectioner’s sugar
    • 8-oz. package softened cream cheese
    • ½ of an 8-oz. container of whipped topping (Save the restfor later.)

    Lemon Layer

    • 2.9 oz. box Jell-O Cook and Serve Lemon Pudding Mix        
    •                     ½ cup sugar
    • 2 ¼  cups water
    •   2 egg yolks 

    Instructions
     

    Crust

    • For the crust, preheat oven to 350F.
    •   Combine crust ingredients with apastry blender or two butter knives until it is the consistency of pie crust.  (It will be a bit crumbly.) 
    • Coat bottom of a 9 x 13 pan with cooking spray and press crust into bottom of pan. 
    • Bake in preheated oven for 20 minutes, just until light goldenbrown.  Cool while you make center layer.

    Center Layer

    • For the center layer, combineingredients for center layer in a mixing bowl and beat until smooth.  Spread on cooled crust.

    Lemon Layer

    • Blend pudding mix, sugar, ¼ cupwater and egg yolks in medium saucepan. 
    • Stir in remaining water with wire whisk. 
    • Bring to a boil on medium heat, add 2 cups of water, stirring constantly, untilthickened. 
    • Cool about 15 minutes, then spread over cream cheese layer. 
    • Refrigerate several hours or overnight. Just before serving cover with remaining whipped topping from container (oreven a little more) and sprinkle with additional chopped pecans. 
    • To serve, cut into squares of desired size(about 12 to 16 in all) and use a metal spatula to remove from pan.  (Plastic utensils will not do.)  Refrigerate any leftovers, if they’re not allgobbled up! 
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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