Lemon Lush Dessert
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Spring calls for Lemon Lush! This light, layered dessert, with it’s bright lemon flavor, buttery shortbread crust, and creamy texture is a guaranteed crowd-pleaser. It’s easy, delicious, and takes only minutes to prepare, plus chilling time. I’ll show you how to make it, both a quick way and a from-scratch way.
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Why I Love a Lemon Lush Dessert
Sunshine in a dish! Lemon Lush is the dreamy dessert you need this spring. Layers of creamy, tangy lemon goodness, fluffy whipped topping, and a crisp, buttery crust make this treat irresistible. Whether you’re looking for a quick and easy dessert or want to impress with an entirely homemade masterpiece, I’ve got you covered with both methods.
This is the Easter dessert of my childhood. I can’t remember one spring holiday when someone didn’t proudly bring lemon lush to the dessert table. It’s one of the reasons I now love to include this nostalgic recipe in our holidays today so that the up-and-coming younger generation can enjoy it, too.
With its bright citrus flavor and creamy filling, this easy dessert is perfect for spring gatherings like Easter or Mother’s Day.
It can be made almost entirely with easy-to-prepare or prepared ingredients, like those in our 10 Minute No Bake Lemon Pie, or from scratch. I’ll give you both ways below!
Happy spring!
Lemon Lush Dessert Ingredients
These simple ingredients will transform into a delicious, showstopping layered dessert (similar to a layered trifle recipe) that’s perfect for special occasions, a spring tea party, or when craving an easy but beautiful dessert.
Both the quick and by-scratch recipes use the same shortbread crust and lemony cream cheese layer. The quick method uses lemon instant pudding and/or a prepared whipped topping (like Cool Whip). The by-scratch method uses homemade lemon pudding and sweetened whipped cream.
Shortbread Crust Ingredients
- Cold Butter: You can use salted or unsalted butter; both work great.
- All-purpose flour (or a gluten-free all-purpose flour)
- Granulated sugar for a sweet crust
- Lemon zest to heighten the citrus elements in the dessert.
Lemon Cream Cheese Layer Ingredients
- Cream cheese: You want the block, full-fat cream cheese softened to room temperature, which helps create a delicious, creamy cheesecake-like consistency!
- Powdered sugar: I prefer powdered sugar to granulated sugar because it dissolves more quickly and gives a lusciously creamy texture.
- Lemon juice: Since we’re adding lemon zest to the crust, squeezing the juice from a fresh lemon rather than a store-bought bottle is easy!
Easy Lemon Pudding Ingredients
Use either the easy lemon pudding or the by-scratch lemon pudding in this dessert.
- Instant lemon pudding mix: By using a pudding mix instead of making it by scratch, you only need two ingredients. It also sets up in the refrigerator more quickly, saving hours of chilling time from the recipe.
- Milk: Use whole or 2% milk for the best consistency.
By Scratch Lemon Pudding Ingredients
- Whole milk is preferred in this recipe
- Granulated sugar for sweetness
- Large eggs for richness and a creamy consistency
- Cornstarch helps thicken the pudding
- Lemon juice and zest: Using both the juice and the zest elevates the citrus flavors.
- Vanilla extract for flavor
- Yellow food coloring is optional but gives the pudding layer a bright yellow color that’s so pretty.
Whipping Cream Ingredients
As mentioned, you can use a tub of prepared whipped topping, like Cool Whip, or make your own from scratch using heavy whipping cream, powdered sugar, and vanilla extract. The mixture is then whipped until stiff peaks form.
How to Make Lemon Lush
Preheat the oven to 350 degrees F and line a 9×13-inch baking dish with parchment for easy removal and cutting into squares.
This easy, 4-layer dessert is simple to make and layer. Here are the layers you’ll need:
1. Make the shortbread crust:
Combine flour, cold butter, sugar, and lemon zest until crumbly. A pastry cutter works great here! Transfer to a 9×13″ baking dish, press it into the bottom firmly, and bake for 10 to 12 minutes. Let cool completely before spreading the cream cheese layer on top.
2. Make the cream cheese layer:
Beat room-temperature cream cheese in a mixing bowl until smooth, then add the powdered sugar and lemon juice. Spread over the cooled crust.
3. Lemon Pudding Layer:
Quick and easy lemon pudding layer: Combine pudding mix and cold milk in a large bowl and whisk for 2-3 minutes. Pour over the cream cheese layer. The pudding is soft set at 5 minutes, so it’s easiest to spread before it reaches this stage. Cover and chill until set.
By-scratch lemon pudding: To make the lemon pudding layer by scratch, whisk milk, sugar, eggs, and cornstarch in a saucepan. Cook over medium heat until it comes to a low simmer. Continue to cook and stir until the pudding is thickened. Then, stir in the lemon juice, vanilla, and food coloring. Remove from heat and strain into a bowl. Cool to room temperature before spreading over the cream cheese layer. Cover and chill for at least 6 hours.
Serving
The lemon lush dessert is ready to serve when completely chilled and set. This could take as little as four hours when using instant pudding. Top the chilled dessert with whipping cream.
For a quick and easy method, evenly spread whipped topping (like Cool Whip) over the pudding layer before cutting it into squares.
Or, make homemade sweetened whipping cream by whipping the cream, sugar, and vanilla in a bowl using an electric mixer until stiff peaks form. Spread over the chilled dessert and refrigerate until ready to serve.
Garnishing Ideas:
Get creative and top serving pieces with twists of lemon slices, lemon zest, edible blooms, or even toasted nuts, coconut, and more.
Storing
Cover and chill the prepared lemon lush until firm. This could take as little as four hours, or you can leave it in the refrigerator overnight. Leftovers can be stored covered in the refrigerator for up to four days.
You can freeze lemon lush, but the texture may break down slightly.
Lemon Lush Dessert Tips
- Chill Thoroughly: This is crucial! Lemon Lush tastes and looks best when it’s thoroughly chilled. Allow ample time for the layers to set and the flavors to meld. I prefer making it the evening before serving and letting it chill overnight.
- Use Quality Ingredients: High-quality ingredients will make a noticeable difference, especially in the homemade version. Use real and fresh lemon juice and zest for the brightest citrus flavor.
- Layer Evenly: For an attractive dessert, strive for even layers. An offset spatula works great for creating even layers.
More Lemon Desserts to Try Next
- Baked Lemon Pudding: A delicious spring-inspired dessert that makes a pudding layer and a cake layer as it bakes!
- Easy Mini Lemon Pudding Cakes: These easy pudding cakes, baked in ramekins, are utterly delicious and suitable for individual servings or teatime sweets.
- This Lemon Mug Cake is perfect when you’re craving lemon cake but want it in about 2 minutes. It’s amazing how delicious it can be!
- Lemon Icebox Pie: This zesty treat is perfect for the season and always a delicious brunch or spring gathering dessert idea.
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Lemon Lush Dessert Recipe
Equipment
Ingredients
Shortbread Crust
- 1 cup unsalted butter cold
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon lemon zest
Cream Cheese Layer
- 2 (8-oz) packages cream cheese room temperature
- 1½ cups powdered sugar
- 2 tablespoons freshly squeeze lemon juice
Lemon Pudding (Quick & Easy)
- 2 (3.4-oz) instant lemon pudding mix
- 3 ½ cups milk
Lemon Pudding (By Scratch)
- 1½ cups whole milk
- ¾ cup granulated sugar
- 3 large eggs
- 3 tablespoons cornstarch
- ½ cup freshly squeeze lemon juice about 2 lemons
- 1 teaspoon vanilla extract
- optional: yellow food coloring
Sweetened Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered icing sugar
- 1 teaspoon vanilla extract
Instructions
Shortbread Crust
- Preheat the oven to 350℉ and line a 9×13-inch baking dish with parchment paper for easy removal.
- Combine flour, cold butter, sugar, and lemon zest in a large bowl with a pastry cutter or food processor until the mixture is crumbly. Press into the bottom of the prepared baking dish.
- Bake in the preheated oven until lightly golden, about 10-15 minutes or until lightly golden. Remove from the oven and allow to cool completely, about 15 minutes.
Cream Cheese Layer
- Beat cream cheese, powdered sugar, and lemon juice in a medium bowl until smooth and well blended. Spread evenly over cooled crust.
Lemon Pudding (Quick & Easy)
- Whisk the milk and lemon pudding mix in a second bowl for 3 to 5 minutes. Spread over the cream cheese layer. Refrigerate until set, about 3 hours to overnight.
Lemon Pudding Pudding (By Scratch)
- Whisk milk, sugar, eggs, and cornstarch in a saucepan. Cook over medium heat until it comes to a low simmer. Continue to cook and stir until the pudding is thickened. Then, stir in the lemon juice, vanilla, and food coloring. Remove from heat and strain into a bowl. Cool to room temperature before spreading over the cream cheese layer. Cover and chill for at least 6 hours.
Sweetened Whipping Topping
- In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.
- Spread over the chilled pudding layer and refrigerate the dessert until ready to serve. If using whipped topping, simply spread it over the pudding layer and chill until serving.
- Serving: Cut into squares and garnish with twists of lemon and fresh lemon zest.
Video
Notes
- Whipped Cream: As in several of our no-bake desserts, you can use one 12-oz tub of prepared whipped topped for the top layer to save time.
- Garnishing: I love adding a twist of lemon and a pinch of fresh lemon zest to the top of each serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is such a refreshing light lemon desert. We love it.
So happy you enjoyed it!