Lemon Lush Dessert

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This creamy, dreamy layered dessert is bursting with zesty lemon flavor, anchored by a buttery pecan crust. If sunshine was a dessert, this would be it.

Prep Time20

Cook Time30

Chilling Time4

Total Time4 50

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

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, 1/2 cup (100g) brown sugar, 1 cup (227g) salted butter
Press crust mixture into a 9x13-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, 1/2 cup cornstarch, 1/4 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.
1/4 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 1/2 cups heavy cream, 1/2 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.

Nutrition

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