Granny's Lemon Yum Yum Recipe -
Granny's Lemon Yum Yum Recipe
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Granny's Lemon Yum Yum

Recipe by  

"My granny used to make this for us for birthdays and special occasion. Hope you enjoy!"

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    2 hrs 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
  3. Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
  4. Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
  5. Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
  6. Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.
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Reviews More Reviews

Sep 16, 2009

I found this by accident. I was intrigued by the ingredients, it sounded like a pie that I get from a bake and broil place here in town. I didn't have any lemons and have a lime tree in my backyard( Sorry,Mandy),so I decided to use them. I added 3 drops of green food color as well as the zest from the limes. I was very confused about the pan size, I started it out in a 9 in. spring form pan, then switched the crumb mixture to an 8x8 pan. This worked much better! The taste was Sensational! OMG!! I understand I took liberty with the lemon/lime thing but I figured they are interchangeable. Thank You so much Mandy!! I will make this again and again!

Sep 21, 2009

This is wonderful!! It is pretty, tastes decadent, yet simple it is simple to make. Thanks Mandy!


6 Ratings

Dec 23, 2009

I made this for our Employee Christmas potluck and it was a HUGE HIT! I used Tapioca Flour in place of the corn starch. The Tapioca flour gave the lemony part a much lighter, not starchy texture. I could SMELL the vinegar in the lemony filling part, which worried me, but it must have dissipated over night. Plus I covered the whole lot with whipped topping. The vinegar left no taste behind. The pan was empty at the potluck, so it was a real crowd pleaser. The crust is simple and tasty. I will make this again for sure!

Dec 30, 2009



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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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