If I could taste sunshine, I think it would taste exactly like this Lemon Lush dessert. This creamy, dreamy layered dessert is bursting with zesty lemon flavor, anchored by a buttery pecan crust and it is absolutely divine.
Lemon Lush is one of those vintage recipes that has staying power, and for good reason. It’s the kind of dessert that your grandma might have made at family picnics, but it’s elevated enough to serve at a brunch or ladies’ luncheon. The magic of it is the layers, which complement each other and bring different textures and flavors in every luscious bite.
So many versions use box pudding mixes, but I think it tastes so much better from scratch with my homemade lemon pudding. I’ll include the shortcut version in the notes though, in case you want to compare!
We start with the crust, a buttery, nutty delight made with chopped pecans, flour, melted butter and a hint of sweetness from brown sugar. It’s tender but forms a solid base to hold all the creamy layers on top. A cream cheese layer is next, creamy and rich, but not too dense. Next up is that sunshine layer, with bright and zingy lemon flavor. Topping it all off is a silky tiara of whipped cream, bringing everything together like a present wrapped with the perfect bow.
Lemon desserts feel so light and fresh, and we have so many favorites that it can be hard to choose. Right now, we’re loving Sour Cream Lemon Pie, Lemon Cupcakes, and this Luscious Lemon Layer Cake.
How to Make Lemon Lush
- Make shortbread crust. Combine flour, sugar, pecans and butter. Press into a 9×13 baking dish and bake.
- Mix next layer. Combine ingredients for cream cheese layer, then spread over cooled crust. Place in fridge to cool.
- Prepare the lemon layer. You’ll start by whisking the sugar, cornstarch and salt, then adding the lemon zest, lemon juice, egg yolks, and water. Whisk well and cook over medium heat for 5-7 minutes until thick, then remove from the heat and stir in the butter. Press the lemon pudding through a fine mesh strainer while still hot.
- Cover & chill. Cover the lemon pudding with plastic wrap, and put in fridge for an hour to bring the temperature down. When cool, pour over cream cheese layer and chill 2-3 hours.
- Top with whipped cream. Beat heavy cream, powdered sugar and vanilla until thick, then spread over the lemon filling layer.
- Chill & serve. Sprinkle chopped pecans on top (optional). Keep in fridge until ready to serve. Slice into squares and serve.
Yes, you can use cook & serve lemon pudding or two 3.4-ounce packages of instant lemon pudding mixed with 3 cups milk. You can even use store-bought lemon pie filling. I don’t recommend using lemon curd in place of the lemon filling because it won’t set up quite as well.
You can use a graham cracker, lemon Oreo, or golden Oreo cookie crust. To make the Oreo crust version, you need about 36 cookies combined with 6 Tablespoons of melted butter. Walnuts can also be used in place of pecans.
It’s not easy, if I’m being honest. My best tips are to chill the whole thing in the refrigerator for several hours or even overnight. Using a sharp knife, wipe it clean between cuts. For best results, run it under hot water for smooth slices. But just to set expectations, my slices usually aren’t pinterest perfect either, but they sure taste good!
This recipe can be made up to four days in advance, so it’s a great choice for a party. It can even be frozen–just thaw completely in the fridge before serving.
Swap pecans for walnuts if you prefer, or leave nuts out completely if you have an allergy. Cool Whip can be used instead of homemade whipped cream, and the recipe can be halved for an 8×8 pan.
Storage Instructions
Keep leftovers in the fridge for up to 4 days, covered with plastic wrap or a lid. It can also be frozen. Let it thaw completely in the fridge before serving.
More Lemon Treats
Lemon Lush Dessert
Ingredients
Crust
- 2 cups (282g) all-purpose flour
- 1 cup chopped pecans
- 1/2 cup (100g) brown sugar
- 1 cup (227g) salted butter melted
Cream Cheese Layer
- 2 (8-ounce) packages cream cheese softened
- 2 cups (240g) powdered sugar
- 2 Tablespoons lemon juice
Lemon Layer
- 2 cups (400g) granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon table salt
- 6 large egg yolks
- Zest of 2 large lemons (about 2 Tablespoons)
- 1 cup lemon juice
- 4 cups water or milk
- 1/4 cup salted butter cubed
Whipped Cream
- 1 1/2 cups heavy cream
- 1/2 cup (60g) powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
Shortbread Crust
- Preheat oven to 350°F.
- Combine flour, sugar, and pecans in a large bowl. Add melted butter, stirring until evenly moistened.2 cups (282g) all-purpose flour, 1 cup chopped pecans, ½ cup (100g) brown sugar, 1 cup (227g) salted butter
- Press crust mixture into a 9×13-inch baking dish. Bake for 20-25 minutes until lightly golden brown. Remove from oven and cool completely before proceeding.
Cream Cheese Layer
- Beat cream cheese, powdered sugar, and lemon juice using a mixer until smooth.2 (8-ounce) packages cream cheese, 2 cups (240g) powdered sugar, 2 Tablespoons lemon juice
- Spread over the cooled bottom crust. Place in fridge to chill.
Lemon Layer
- Whisk together sugar, cornstarch, and salt in a medium saucepan.2 cups (400g) granulated sugar, ½ cup cornstarch, ¼ teaspoon table salt
- Whisk in lemon zest, lemon juice, and egg yolks until combined. Whisk in the water, then cook over medium heat for 5-7 minutes, stirring frequently, until thickened and starting to bubble.6 large egg yolks, Zest of 2 large lemons, 1 cup lemon juice, 4 cups water
- Remove the lemon pudding from the heat and stir in the butter until melted and combined.¼ cup salted butter
- Pour the lemon pudding through a fine mesh strainer over a bowl, pressing it through with a rubber spatula to separate out any bits of lemon zest. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the fridge for 1 hour to thicken so it isn't warm when adding it to the cream cheese layer.
- Pour the cooled lemon pudding over the cream cheese layer. Chill in the fridge for 2-3 hours until set up.
Whipped Cream
- Beat heavy cream, powdered sugar, and vanilla extract in a bowl until thick and medium peaks begin to form. Spread over the lemon filling layer. Chill dessert until ready to slice into squares and serve.1 ½ cups heavy cream, ½ cup (60g) powdered sugar, 2 teaspoons pure vanilla extract
Notes
- I like to make the lemon pudding while the crust is baking so it has time to cool. That way by the time the crust is cool, I can layer the cream cheese layer, immediately followed by the cooled lemon layer.
- Crust substitutions: Other delicious options include a graham cracker, lemon Oreo, or golden Oreo cookie crust. To make the Oreo crust version, you need about 36 cookies combined with 6 Tablespoons of melted butter.
- Lemon filling options: Instead of homemade lemon filling, use cook & serve lemon pudding or two 3.4-ounce packages of instant lemon pudding mixed with 3 cups milk. I don’t recommend using lemon curd in place of the lemon filling because it won’t set up quite as well. You can even use store-bought lemon pie filling.
- This recipe can be made up to 4 days in advance and kept in fridge. For longer storage, it can be frozen. Let it thaw completely in the fridge before serving.
- Storage: Keep leftovers in the fridge up to 4 days covered with plastic wrap or a lid.
