Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup unsalted butter, chilled and cubed
  • 0.5 cup toasted pecans, finely chopped
  • 2 tbsp granulated sugar
  • 8 oz full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1.5 cups heavy whipping cream, divided
  • 1 tsp vanilla bean paste
  • 6.8 oz instant lemon pudding mix (two 3.4 oz packages)
  • 3 cups cold whole milk
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Combine the 1.5 cups all purpose flour, 0.75 cup chilled butter, 0.5 cup toasted pecans, and 2 tbsp granulated sugar in a medium bowl.
  2. Press the mixture firmly into the bottom of your 9x13 pan. Bake for 10 minutes until the edges are lightly golden and smell like toasted nuts. Remove from oven and let cool completely.
  3. In a large bowl, beat the 8 oz cream cheese, 1 cup powdered sugar, and 1 tsp vanilla bean paste until silky.
  4. Whip 0.75 cup of the heavy cream to stiff peaks and fold it gently into the cream cheese mixture. Spread this until the crust is entirely obscured by a white cloud.
  5. In a separate bowl, whisk together the two 3.4 oz packages of lemon pudding mix with 3 cups cold whole milk. Whisk for 2 minutes until it begins to thicken noticeably. Stir in the 1 tbsp lemon zest and 2 tbsp lemon juice into the pudding for a fresh kick.
  6. Pour the pudding over the cream cheese layer, smoothing it out with an offset spatula. Whip the remaining heavy cream to stiff peaks and spread it over the top. Chill for 4 hours until the layers are set and firm to the touch.