It’s hard to believe that there could be so many variations of what is essentially a very simple layered lemon dessert. But there are, so here we go again, starting with this letter from Stanwood cook Arlene Olson.

“In regard to the dessert recipe Patti David wants,” she writes, “I believe it is called lemon lush. My family has been making it for years. You can also use the same recipe for chocolate – just substitute instant chocolate pudding for the lemon. I found this printed copy on the Internet at www.allrecipes.com.”

Next, Dorothy Downes of Snohomish tells us, “In answer to Patti David, I think this recipe for lemon dessert is the one she wants. My neighbor’s mother from Illinois made it in the 1970s. It became quite popular after that, and it is very good.”

Last but not least today, in addition to a handful of layered lemon dessert recipes, Jean Kroeze of Arlington thoughtfully threw in a couple for lemon squares. Let’s try the one taken from a 1974 Betty Crocker cookbook.

Lemon lush

2cups flour

1cup butter

2packages (8 ounces each) cream cheese, softened

1cup white sugar

2packages (3.4 ounces each) instant lemon pudding mix

31/2cups milk

1container (12 ounces) frozen whipped topping, thawed

Preheat oven to 350 degrees. In medium bowl, combine flour and butter, using a pastry cutter, until a ball forms. Press on bottom of 9-by-13-inch baking dish. Bake 25 minutes or until lightly golden. Remove from oven and allow to cool completely.

In medium bowl, beat cream cheese and sugar together until smooth and well blended; spread evenly over cooled crust. In another bowl, whisk together lemon pudding mix and milk for 3 to 5 minutes; spread over cream cheese layer. Chill until set, then top with whipped topping.

Makes 12 servings.

Illinois lemon dessert

1cube margarine

1cup flour

Pinch salt

1package (8 ounces) cream cheese, softened

1cup powdered sugar

2small packages instant lemon pudding mix

3cups cold milk

Frozen whipped topping, thawed

Mix together margarine, flour and salt; pat on bottom of 9-by-13-inch glass pan and bake at 350 degrees 20 minutes. Cool thoroughly.

Stir together cream cheese and powdered sugar; spread over crust. Beat pudding mix with milk and spread over cream cheese layer. Chill until set, then top with whipped topping.

Makes one 9-by-13-inch pan.

Lemon squares

1cup flour

1/2cup butter or margarine

1/4cup powdered sugar

2eggs

1cup granulated sugar

1/2teaspoon baking powder

1/4teaspoon salt

2tablespoons lemon juice

Heat oven to 350 degrees. Mix thoroughly the flour, butter and powdered sugar; press in ungreased 8-inch square pan, building up a 1/2-inch edge. Bake 20 minutes. Beat eggs, granulated sugar, baking powder, salt and lemon juice about 3 minutes or until light and fluffy; pour over hot crust, return to oven and bake about 25 minutes longer or just until no imprint remains when touched lightly in the center. Cool; cut into squares.

Makes one 8-inch pan.

The next Forum will appear in Wednesday’s Food section.