Lemon Lush

5 from 6 votes

Lemon Lush is a creamy, layered dessert featuring a buttery pecan crust, sweetened cream cheese, tangy lemon pudding, and fluffy whipped topping. Easy to make, refreshing, and perfect for summer gatherings.

Prep Time15

Cook Time15

Chill3

Total Time3 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 433kcal

Author: Jennifer Fishkind

Ingredients

2 cups all-purpose flour
¼ cup finely chopped pecans
2 tablespoons granulated sugar
14 tablespoons (¾ cup + 2 tablespoons) unsalted butter melted
16 ounces block style cream cheese, softened to room temperature
1 cup powdered sugar sifted
2 teaspoons lemon zest (plus more for optional garnish)
1 tablespoon lemon juice
½ teaspoon vanilla extract
6.8 ounce (2 3.4 ounce) boxes instant lemon pudding (Jell-O brand)
3 cups whole milk very cold
8 ounce container whipped topping (Cool-Whip brand), thawed

Optional garnish

Additional lemon zest
Thin lemon slices

Instructions

Preheat the oven to 350° F.
Stir together in a mixing bowl the all-purpose flour, pecans, granulated sugar and melted butter until well combined and no dry pockets of flour remain.
2 cups all-purpose flour, ¼ cup finely chopped pecans, 2 tablespoons granulated sugar, 14 tablespoons (¾ cup + 2 tablespoons) unsalted butter
Transfer to a 9x13 baking dish and firmly press the crust mixture into an even layer. A piece of parchment paper can help it to keep from sticking to your hands while pressing.
Bake for 15 minutes. Remove the baked crust layer from the oven and allow to cool on the counter for 15-20 minutes or until cool to the touch before adding remaining layers. While the crust cools, prepare the cream cheese layer.
Beat the cream cheese and sifted powdered sugar on medium-high speed, using a handheld mixer, for 1-2 minutes or until smooth and fluffy. Beat in the lemon zest, lemon juice, and vanilla extract just until combined. Set aside.
16 ounces block style cream cheese, , 1 cup powdered sugar, 2 teaspoons lemon zest , 1 tablespoon lemon juice, ½ teaspoon vanilla extract
To a separate mixing bowl, add the instant lemon pudding and whole milk. Whisk for 2-3 minutes or until smooth and slightly thickened. Cover with plastic wrap and let sit for 5-10 minutes to fully thicken.
6.8 ounce (2 3.4 ounce) boxes instant lemon pudding, 3 cups whole milk
Once the crust has cooled, use a small offset spatula to spread the cream cheese mixture into an even layer.
8 ounce container whipped topping
Spread the lemon pudding layer evenly over the cream cheese layer, being careful not to mix the two layers. Then spread the whipped topping evenly over the pudding.
Cover the lemon lush dessert with plastic wrap and refrigerate for a minimum of 3 hours, or up to overnight, to allow the layers to chill and fully set before slicing and serving.
Before serving, garnish each slice with a sprinkle of fresh lemon zest and a thin lemon slice, if desired.
Additional lemon zest, Thin lemon slices

Notes

Storage:

In the refrigerator: Store in an airtight container or wrap tightly with plastic wrap in the fridge for up to 4 days.
In the freezer: You can freeze Lemon Lush (without the whipped topping) for up to 1 month. For best results, thaw overnight in the fridge and add whipped topping and garnish just before serving.
Make-Ahead: To speed things up, prepare the crust and cream cheese layer a day in advance, then add the pudding and whipped topping the next morning. You can also chill the dessert in the freezer for about 45–60 minutes instead of 3 hours in the fridge—just don’t let it freeze solid.

Tips:

Cool the crust completely before adding the cream cheese layer to prevent melting or mixing.
Use room temperature cream cheese for a smooth, lump-free lemon cream cheese filling.
Wipe your spatula between layers to keep each one clean and distinct.
Chill thoroughly (at least 3 hours or overnight) for the best structure and flavor.
Use a sharp knife for clean slices, wiping it between cuts if needed.

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