Lemon Lush

If you’ve never had lemon lush before, you’re in for a treat! It’s the perfect blend of tangy and sweet! 

This dessert is a family favorite, and for good reason. Imagine a buttery shortbread crust topped with a creamy, zesty layer of lemon-infused cream cheese. It’s followed by a luscious lemon pudding and finished off with a cloud of whipped topping.

It’s perfect for any party! Plus, it’s super easy to make ahead, so you can spend more time enjoying and less time in the kitchen.

Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Lemon Lush

Crowd-Pleaser: This layered lemon dessert is perfect for potlucks, parties, and gatherings. It’s guaranteed to impress!

Smooth and Creamy Texture: The combination of the shortbread crust, creamy cheesecake, lemon pudding, and whipped topping creates an irresistible medley of textures.

Easy Preparation: Despite its luxurious appearance, it’s relatively easy to prepare. The use of instant pudding mix and whipped topping simplifies the process.

Lemon Lover’s Delight: This dessert is a dream come true for lemon enthusiasts and is sure to satisfy any citrus craving.

Ingredients

• All-Purpose Flour: The foundation of the crust, providing structure and a tender texture.
  
• Unsalted Butter: It adds rich, creamy flavor to the crust, allowing control over the dessert’s saltiness.
  
• Powdered Sugar: It brings a smooth sweetness to the crust and cream cheese layer.
  
• Finely-Chopped Pecans: They give the crust a nutty crunch.
  
• Cream Cheese: The star of the creamy layer, offering a lush, tangy base that pairs perfectly with lemon.
  
• Whipped Topping (like Cool Whip): Light and airy, it gives the cream cheese and topping layers a fluffy consistency.
  
• Freshly Squeezed Lemon Juice and Lemon Zest: They add a bright, citrusy flavor to the dessert.
  
• Instant Lemon Pudding Mix: It creates a smooth and creamy lemon layer.
  
• Cold Whole Milk: It serves as a thickening agent.

How to Make Lemon Lush

Making this lush is so easy, you won’t believe it!

1. Preheat and grease. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2. Prepare the crust. Mix the flour, butter, powdered sugar, and pecans until crumbly. Press into the pan and bake for 20-25 minutes until lightly golden. Cool completely.

3. Make the cream cheese layer. Beat the cream cheese and powdered sugar until fluffy. Fold in the whipped topping, lemon juice, and zest until smooth. Spread over the cooled crust.

4. Prepare the lemon pudding. Whisk the pudding mixes and milk for 2 minutes. Let stand for 5 minutes to thicken. Spread over the cream cheese layer. Refrigerate for at least 1 hour to set.

5. Add the topping. Spread the whipped topping over the pudding layer.

6. Chill and serve. Refrigerate for at least 4 hours, ideally overnight. Garnish with chopped pecans or lemon slices before serving if desired.

Tips for the Best Lemon Lush

These tips make your lemon lush even more irresistible.

• Cool the crust. To prevent the cream cheese layer from melting, ensure the shortbread crust is completely cooled before adding it.
  
• Fresh is best. For the best flavor in the cream cheese layer, use freshly squeezed lemon juice and grated lemon zest.
  
• Get it nice and thick. Allow the lemon pudding layer to thicken slightly before spreading it over the cream cheese layer. Refrigerate if needed.
  
• Be gentle! When adding the cream cheese and pudding layers, spread them gently to avoid disturbing the layers beneath.
  
• Vary it up. Try different pudding flavors like vanilla or cheesecake. Or, swap the crust for graham crackers or Golden Oreos. You can also add lemon curd for extra lemon flavor, or use homemade whipped cream in place of whipped topping.

How to Store

Keep your lemon lush fresh by following these steps.

To Store: Store covered in the refrigerator for 3-4 days. For the best texture and flavor, keep it chilled until ready to serve.

To Freeze: While you can freeze lemon lush, it’s not ideal, as the cream cheese and pudding layers become grainy or separate when thawed. However, if you must freeze it, wrap it tightly and thaw in the refrigerator overnight before serving. Consume within 2 to 4 months for best quality.

Lemon Lush

Course: DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

572

kcal

This recipe for lemon lush is creamy, dreamy, and irresistible! Layers of lemon pudding and cream cheese sit atop a shortbread crust. It’s too good!

Ingredients

• Shortbread Crust:

• 2 cups all-purpose flour

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar

• 1/2 cup finely chopped pecans

• Cream Cheese Layer:

• 2 packages cream cheese, softened

• 1 cup powdered sugar

• 1 cup whipped topping (like Cool Whip)

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon grated lemon zest

• Lemon Pudding Layer:

• 2 packages instant lemon pudding mix

• 3 cups cold whole milk

• Topping:

• 2 cups whipped topping (like Cool Whip)

• Optional garnish: chopped pecans, lemon slices

Instructions

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
• For the crust, mix together the flour, butter, powdered sugar, and pecans in a bowl until crumbly. Press evenly into the prepared pan. Bake for 20-25 minutes until lightly golden. Allow to cool completely.
• For the cream cheese layer, beat the cream cheese and powdered sugar until fluffy. Fold in the whipped topping, lemon juice, and zest until smooth. Spread evenly over the cooled crust.
• For the lemon pudding layer, whisk the pudding mixes and milk in a bowl for 2 minutes. Let stand for 5 minutes to thicken. Spread over the cream cheese layer. Refrigerate for at least 1 hour to set.
• Spread the whipped topping over the pudding layer.
• Refrigerate lemon lush for at least 4 hours, but ideally overnight before serving. If desired, garnish with chopped pecans or lemon slices just before serving.