Here are a couple of simple recipes using cook and serve lemon pudding mix. I love the sound of both!
I am assuming that the second recipe calls for making the lemon pudding first, before mixing it with the rest of the stuff?
Simple Lemon Bars
1 (18.25 ounce) box yellow cake mix
2 cups crushed corn flakes
1/2 cup firmly packed brown sugar
1/3 cup chopped nuts
1/2 cup softened butter
1 small box lemon pudding (NOT INSTANT)
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/4 teaspoon vanilla
3 to 5 teaspoons water
In a large bowl, combine the first 5 ingredients until crumbly. Reserve 1 cup for topping, press remainder in the bottom of a greased 15 x 10-inch pan.
Combine pudding, sweetened condensed milk and vanilla extract; mix well. Spread over crust, then sprinkle with reserved crumbs. Bake at 350 degrees F for 20 to 30 minutes.
Combine confectioners' sugar, vanilla extract and water. Drizzle over warm bars. Cool completely and store in refrigerator.
Red Lion Inn Lemon Bread
Source: The Red Lion Inn Cookbook
3/4 cup margarine
2 cups granulated sugar
1 egg yolk
3 1/2 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 cups lemon pudding
- from mix or can
3 tablespoons milk
to 350 degrees F.
Grease two loaf pans
. In a large bowl, cream the margarine and sugar together thoroughly.
Add the eggs, one at a time, mixing well after each.
Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk, and mix until very well blended.
Pour the batter into the prepared loaf pans. Bake at 350 degrees F for 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean.