Lemon loaf


  • 1½ cups graham cracker crumbs (10 to 12 whole crackers)
  • ¼ cup packed light or dark brown sugar
  • Pinch of salt
  • 6 tablespoons unsalted butter, melted
  • 1 can (5 ounces) evaporated milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 packages (8 ounces each) cream cheese, softened
  • ¾ cup thawed lemonade concentrate

How To Make Lemon Loaf

  1. Combine the graham cracker crumbs, sugar, and butter.
  2. Press into the bottom and sides of a 9-inch pie pan. Place in refrigerator to chill.
  3. in a large bowl, whisk together milk and pudding mix on low speed for 2 minutes or until thickened.
  4. In another large bowl, beat cream cheese until light and fluffy, about 3 minutes.
  5. Add lemonade concentrate, beating until blended. Add pudding mixture, and beat until blended.
  6. Pour into crust. Cover and refrigerate for at least 4 hours or until set.
  7. Garnish, if desired.

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