Lemon Lush is a cool, light, creamy dessert perfect for summer entertaining. Four layers give this dessert plenty of sweet and tart yumminess.

Slice of Lemon Lush on a blue plate.

Four Delicious Layers

The bottom is a buttery shortbread layer flavored with chopped pecans. Next is a sweetened cream cheese layer followed by an easy lemon pudding layer made from instant pudding mix. A layer of whipped topping on top gives a light, dreamy finish to this summer dessert.

Lemon Lush slice on a small plate with fresh lemons in background.

Once the warm, sunny weather has set in, one or two lemon desserts are always mandatory. Lemon Pudding Cakes and Lemon Cream Cheese Pound Cake are always favorites, but I am especially fond of layered desserts that can be made in a 9X13-inch pan. They can really feed a crowd – even a houseful of hungry teenagers.

The oven is needed briefly for the shortbread crust, but the rest of this delicious Lemon Lush is no bake.

It’s so cool and refreshing and makes a wonderful dessert for a potluck or picnic.

Lemon-flavored lush in 9x13-inch pan.

Lemon Lush Recipe Tip

If you want pretty slices, you must partially freeze the lemon lush. It will defrost fairly quickly.

For more delicious recipes follow Spicy Southern Kitchen on Pinterest and Instagram.

Spoon cutting into Lemon Lush bar.

More Layer Desserts

Lemon Lush

4.45 from 9 votes

By Christin Mahrlig

Prep: 1 hour 10 minutes
Cook: 20 minutes
Total: 1 hour 30 minutes
Servings: 12
Lemon Lush with four light and creamy layers makes a cool and refreshing summer dessert. Perfect for potlucks and picnics.
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup butter,, softened
  • 1/2 cup finely chopped pecans
  • 1/4 cup sugar
  • 2 (8-ounce) packages cream cheese,, softened
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 (3.4-ounce) packages instant lemon pudding mix
  • 3 1/2 cups milk
  • 1 (16-ounce) container whipped topping,, thawed

Instructions 

  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together flour, softened butter, pecans, and 1/4 cup sugar until evenly mixed. Press into the bottom of a 9X13-inch pan. Bake for 20 to 25 minutes, or until golden brown. Let cool.
  • Using an electric mixer, beat cream cheese, sugar, and lemon juice until smooth. Spread on top of the cooled shortbread crust.
  • In a medium bowl, whisk together pudding mix and milk until it thickens some, about 3 to 5 minutes. Pour on top of cream cheese layer. Refrigerate until set, about 1 hour is good.
  • Spread whipped topping over top. Cut into squares.

Video

Notes

If you want pretty slices, you must partially freeze the lemon lush. It will defrost fairly quickly.

Nutrition

Calories: 623kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published May 9, 2015.

Disclosure: This post contains affiliate links.

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61 Comments

  1. Pl says:

    For the Lemon Lush i used lemon oreo cookies. I also use heavy whipping cream and sour cream in the peanut butter layer with less sugar. I like that layer to have a little bit of tang since all the other layers are sweet enough.

  2. Judy says:

    Real good can do it with chocolate pudding or vanilla butter scotch lemon is the best

  3. Anne says:

    This is a huge favorite at our house!

  4. Beth says:

    This is one of my favorite desserts. Itโ€™s also good with chocolate pudding, too, instead of the lemon pudding.