This Lemon Lush is the perfect one-pan dessert for your spring gatherings and summer picnics. A gorgeous “cousin” to our very popular chocolate lasagna, it’s so light and refreshing! Lemon lush boasts 4 layers – a wonderful pecan crust, pillowy lemon cream cheese and creamy lemon pudding, all topped with lemon zest garnished whipped cream.
I don’t know about you but I am dreaming of warm days, blooming flowers and sun rays of spring and summer. And nothing screams summer like lemons! While we’ve enjoyed this beautiful lemon blueberry trifle many times over summer, this lemon lush is great for a slightly smaller crowd and still bursting with summer flavor.
This recipe has a layer of lemon cream cheese and lemon pudding, which is similar to our lemon cheesecake pudding dessert. And who doesn’t like pudding? Pudding is comfort food for me. It’s not too sweet, so you can have a little more and really enjoy it. What’s even better? It’s a one-pan dessert which is perfect for potlucks, parties, barbecues and holidays!
Ingredients for Lemon Lush
Bottom Pecan Crust Layer
- 2 cups all-purpose flour
- 1 cup butter, melted and cooled
- 1/2 cup finely chopped or food processor processed pecans
- 1/4 cup granulated white sugar
Lemon Cream Cheese Layer
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1-2 tablespoons fresh squeezed lemon juice
Lemon Pudding Layer
- 2 (3.4 ounce) packages instant lemon pudding mix
- 2 cups milk
Whipped Topping & Lemon Zest Garnish Layer
- 1 (8 ounces) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
- Zest of 1/2 a lemon
- Optional: Sprinkle finely chopped pecans on top
- Optional: Lemon quarter slices to garnish the top
Kitchen Tools Needed for Lemon Lush:
- 13×9 baking dish
- Food processor or sharp knife for pecans
- Large mixing bowls
- Measuring cups
- Liquid measuring cup
- Baking spatula
- Whisk
- Offset spatula
- Grater for zesting the lemon
- Spatula for serving
You can freeze the Lemon Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly.
Do not freeze if you substituted homemade whipped cream for the whipped topping because I can not guarantee the results.
I suggest getting an organic lemon if you can since you will be using the zest to top the Lemon Lush.
I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer.
After refrigerating, for serving to show more defined layers, you can just take a butter knife and “wipe” along the sides and the layers will show nicely.
For garnishing the top, you can also sprinkle some finely chopped pecans along with the lemon zest if you choose. You can also get all fancy if you want and pipe the whipped topping using a pastry bag and perhaps a star tip.
I know you will enjoy this Lemon Lush dessert, it’s so light and delicious you will want more than one slice!
More One-Pan Desserts
- S’mores Icebox Cake
- Pineapple Dream Dessert
- Blueberry Delight
- Strawberry Jello Pretzel Salad
- Banana Split Dessert
- Cherry Lush
- Lemon Cream Cheese Pudding Dessert
This recipe is inspired by Lemon Lush from Spicy Southern Kitchen
Lemon Lush
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Bottom Pecan Crust Layer:
- 2 cups all-purpose flour
- 1 cup butter melted and cooled
- ½ cup pecans finely chopped or food processor processed
- ¼ cup granulated white sugar
Lemon Cream Cheese Layer:
- 16 ounces cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 2 tablespoons fresh squeezed lemon juice
Lemon Pudding Layer:
- 6.8 ounces instant lemon pudding mix 2 3.4-ounce packages
- 2 cups milk
Whipped Topping & Lemon Zest Garnish Layer:
- 8 ounces whipped topping Cool Whip or you can substitute the same amount whipped cream
- Zest of 1/2 a lemon
- Optional: Sprinkle finely chopped pecans on top
- Optional: Lemon quarter slices to garnish the top
Before You Begin
- I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer.
- After refrigerating, for serving to show more defined layers, you can just take a butter knife and “wipe” along the sides and the layers will show nicely.
- You can freeze the Lemon Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly.
- I suggest getting an organic lemon, if you can, since you will be using the zest to top the Lemon Lush.
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
- Using a hand electric mixer, combine cream cheese, 1 cup powdered sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust.
- In a large mixing bowl, whisk milk and instant lemon pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the lemon cream cheese mixture.
- Spread thawed whipped topping on top of the pudding layer. Add lemon zest and optional finely chopped pecans. Refrigerate for 1 hour to set before serving. Optionally, you can freeze the Lemon Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!
Nutrition
This post originally appeared on this blog on March 28, 2017.
Amanda Davis
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Deb says
I made it keto for the most part. I used sugar free lemon jello pudding, cream cheese with monkfruit and lemon and sugar free coolwhip. The only part I kept original was the crust, as there is no substitute for flour that tastes good. My husband is a diabetic so I have to adapt recipes for him, but it turned out great!
Carol Richards says
Can this be made the day before serving if I keep it refrigerated?
Amanda Formaro says
Absolutely. In fact it will be better because it will have had a day to firm up in the fridge.
Jenna says
I used gluten free flour mix and almond milk instead of regular milk and it turned out great. I used 1 1/2 cups almond milk instead of 2 cups.
DeeVee says
Served at a neighborhood gathering to rave reviews. Made exactly per recipe. It’s a keeper!
Francine Berg says
Can you use cook and serve lemon pudding???
Amanda Formaro says
I have not tested that. The difference is that we cut the milk in half with the instant pudding (the recipe calls for 2 cups while the boxes will call for 4 cups total). This makes the pudding layer thicker than if you just prepared it according to the box. Since the measurements are different on Cook n Serve, I wouldn’t know the right amount of milk to suggest. You can certainly experiment on your own (would love to hear your results!) – just be sure that you cool the pudding completely before layering it with the other ingredients.
Patricia Mailliard says
This is a very delicious and rich dessert. Next time I’m going to reduce the bottom crust to half the recipe because l found it too thick. Otherwise, perfect.
Wanda brown says
Your recipes look very good. I have been making all of these fot more than 25 yrs. I have axskight variation on the cream cheese and cool whip that makes it a bit lusher and do not use powdered sugar. They are a hit at every function I take them to.
Amanda Formaro says
That’s great wanda, thank you!
BERYL OLSON says
Haven’t tried anything yet. This Saturday am making the Lemon Lush. I love lemon. Cannot wait.
Amanda Formaro says
Yum, hope you love it!
June says
Sign me up!
Liza Morrell says
Willing to try