Lemon Lush is a cool, light, creamy dessert perfect for summer entertaining. Four layers give this dessert plenty of sweet and tart yumminess.
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.
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 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.
More Layer Desserts
- Chocolate Peanut Butter Layer Dessert
- Butterfinger Chocolate and Peanut Butter Lush
- Chocolate Chip Cookie Delight
- Blueberry Delight
- Oreo Delight
Lemon Lush
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published May 9, 2015.
Disclosure: This post contains affiliate links.
My mouth is watering over this luscious lemon dessert! I’ve never had it before but anything lemon is my absolute favorite so I can’t wait to try this! I love that the filling is no bake! It looks delicious!
I’ve made this dessert before and it was delicious. I had such a hard time getting it out of the pan! Do you have any tricks to get it out of the pan nicely so it doesn’t look like a pile of goop in the end? 🙂
I make this all the time but my crust is just flour and butter, no sugar or nuts. If I use a glass pan I use margarine instead of butter because the crust sticks really badly with the combination of butter and glass pan. No problem with aluminum pans.
I have tried making the crust with butter and it is very hard to cut though. I now make it with margarine and it’s perfect !
There are so many things to like about this dessert: easy to make, smooth, creamy, not too sweet, and light tasting. I love it!
That sounds like such a refreshing dessert! Custard is always great in the hot weather 🙂
Oh I love the pretty colors of this dessert, Christin! This just screams spring and warm weather. Looks amazing!
Luscious indeed! This dish looks incredible! We are all huge lemon dessert fans over here so this is totally our type of dessert.
Dessert with lemon pudding.. yummy!
This looks awesome! I love lemon and I love all the layers 🙂 I’ve never had lush but BOY does it look delish 🙂
Gosh, Christin, this looks so good! I love lemon desserts. Can you believe I’ve lived in the South my entire life and I’ve never had lush? Gonna have to fix that soon.
Girl this is serious lemon perfection right here!