What makes a great crust?

A shortbread or graham cracker crust provides a buttery base that holds the layers together. For added flavor, consider using pecans.

Can Lemon Lush be made gluten-free?

Yes! Substitute regular flour with almond flour or gluten-free baking flour for the crust.

How long does it stay fresh?

Lemon Lush can last 3 days in the refrigerator when covered tightly.

Can it be prepared ahead?

Absolutely. Prepare it the day before to allow the flavors to meld.

Recipe for Lemon Lush Dessert: A Refreshing Layered Delight

Name: Recipe for Lemon Lush Dessert: A Refreshing Layered Delight
Prep time: 30 min
Cook time: 20 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: For the Crust: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup finely chopped pecans (optional, for added crunch); For the Cream Cheese Layer: 8 oz cream cheese, softened; 1 cup powdered sugar; 1 cup whipped topping (e.g., Cool Whip) or homemade whipped cream; For the Lemon Pudding Layer: 2 packages (3.4 oz each) instant lemon pudding mix; 3 cups cold milk; (Optional homemade pudding: egg yolks, sugar, lemon juice, and cornstarch); For the Topping: 2 cups whipped topping or whipped cream; Lemon zest or lemon slices, for garnish (optional)

Description

Lemon Lush Dessert is a cool, layered treat that blends a crisp, buttery crust with a creamy filling, tangy lemon pudding, and fluffy whipped topping. Perfect for potlucks, family dinners, or summer parties, it’s both nostalgic and refreshing

Ingredients

Scale

For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup finely chopped pecans (optional, for added crunch)
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (e.g., Cool Whip) or homemade whipped cream
For the Lemon Pudding Layer:
- 2 packages (3.4 oz each) instant lemon pudding mix
- 3 cups cold milk
- (Optional homemade pudding: egg yolks, sugar, lemon juice, and cornstarch)
For the Topping:
- 2 cups whipped topping or whipped cream
- Lemon zest or lemon slices, for garnish (optional)

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Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). Mix flour, butter, and chopped pecans in a bowl. Press into the bottom of a 9×13-inch pan. Bake for 15–20 minutes or until lightly golden. Let cool completely.
Make the cream cheese layer: Beat the cream cheese and powdered sugar until smooth. Gently fold in the whipped topping. Spread evenly over the cooled crust.
Make the lemon pudding: In a bowl, whisk together the pudding mix and cold milk for 2–3 minutes until thickened. Spread evenly over the cream cheese layer.
Add the whipped topping: Spread the final whipped layer over the pudding. Smooth it out with a spatula.
Chill and serve: Refrigerate for at least 4 hours (or overnight) before slicing. Garnish with lemon zest or slices if desired.

Notes

For a no-bake version, substitute the crust with a graham cracker base and skip baking.
Homemade lemon curd can be used instead of instant pudding for a richer flavor.
Chill thoroughly for clean, even layers when slicing.
To make it lighter, use reduced-fat cream cheese and sugar-free pudding

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked, Layered
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 180 kcal
Sugar: 18g
Sodium: 160mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0.5g
Protein: 3g
Cholesterol: 35mg