2 cups Gold Medal™ 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 3/4 cup milk
zest of 1 lemon (about 1 tablespoon)
juice of 1/2 lemon (about 1/4 cup)


1(16 ounce) container whipped topping
zest of 2 lemons (about 2 tablespoons)


Preheat oven to 350°F. Butter a 9x13-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.

Formulation courtesy of General Mills Flour