Dreamy Lemon Lush Dessert Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Lemon Lush.
This Dreamy Lemon Lush Dessert Recipe is perfect for Spring and Summer picnics and gatherings. It’s so light and refreshing with 4 layers of bottom pecan crust, lemon cream cheese, lemon pudding and topped with a whipped topping garnished with lemon zest.
Dreamy Lemon Lush Dessert Recipe
Hello Everyone! I don’t know about you but I am dreaming of warm days, blooming flowers and sun rays of Spring and Summer.
This Dreamy Lemon Lush Dessert Recipe has a layer of lemon cream cheese and lemon pudding. And who doesn’t like pudding? Pudding is like comfort food for me. It’s not too sweet, so you can have a little more and really enjoy it.
For garnishing the top, you can also sprinkle some finely chopped pecans along with the lemon zest if you choose.
You can also get all fancy if you want and pipe the whipped topping using a pastry bag and perhaps a star tip.
Ingredients for Dreamy Lemon Lush Dessert Recipe
Bottom Pecan Crust Layer
- 2 cups all-purpose flour
- 1 cup unsalted butter, melted and cooled
- 1/2 cup finely chopped or food processor processed pecans
- 1/4 cup granulated white sugar
Lemon Cream Cheese Layer
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 1 cup granulated white sugar
- 1-2 tablespoons fresh squeezed lemon juice
Lemon Pudding Layer
- 2 (3.4 ounce) packages instant lemon pudding mix
- 4 cups milk (you can also do 3 1/2)
Whipped Topping & Lemon Zest Garnish Layer
- 1 (8 ounce) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
- Zest of 1/2 a lemon
- Optional: Sprinkle finely chopped pecans on top
- Optional: Lemon quarter slices to garnish the top
Kitchen Tools Needed for Dreamy Lemon Lush Dessert Recipe
- 9 inch x 13 inch baking pan
- Food processor or sharp knife for pecans
- large mixing bowls
- Measuring cups
- Wet measure
- baking spatula
- whisk
- offset spatula
- grater for zesting the lemon
- Spatula for serving
You can freeze the Dreamy Lemon Lush Dessert Recipe overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly.
Do not freeze if you substituted homemade whipped cream for the whipped topping because I can not guarantee the results.
I suggest getting an organic lemon, if you can, since you will be using the zest for topping.
I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer.
After refrigerating, for serving to show more defined layers, you can just take a butter knife and “wipe” along the sides and the layers will show nicely.
I know you will enjoy this Dreamy Lemon Lush Dessert Recipe, it’s so light and delicious you will want more than one slice!
Dreamy Lemon Lush Dessert Recipe
This Dreamy Lemon Lush Dessert Recipe is perfect for Spring and Summer picnics and gatherings. It’s so light and refreshing with 4 layers of bottom pecan crust, lemon cream cheese, lemon pudding and topped with a whipped topping garnished with lemon zest.
Ingredients
Bottom Pecan Crust Layer
- 2 cups all-purpose flour
- 1 cup unsalted butter melted and cooled
- 1/2 cup finely chopped or food processor processed pecans
- 1/4 cup granulated white sugar
Lemon Cream Cheese Layer
- 2 8 ounce packages cream cheese softened to room temperature
- 1 cup granulated white sugar
- 1-2 tablespoons fresh squeezed lemon juice
Lemon Pudding Layer
- 2 3.4 ounce packages instant lemon pudding mix
- 4 cups milk I use whole milk (you can also do 3 1/2)
Whipped Topping & Lemon Zest Garnish Layer
- 1 (8 ounce) container whipped topping thawed, I used Cool Whip, you can substitute the same amount whipped cream
- 1/2 lemon zest
- Sprinkle finely chopped pecans on top Optional
- Lemon quarter slices to garnish the top Optional
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust.
In a large mixing bowl, whisk milk and instant lemon pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the lemon cream cheese mixture.
Spread thawed whipped topping on top of the pudding layer. Add lemon zest and optional finely chopped pecans. Refrigerate for 1 hour to set before serving. Optionally, you can freeze the Lemon Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!
Recipe Notes
I suggest using an offset spatula for spreading the layers and make sure it's clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and "wipe" along the sides and the layers will show nicely. You can freeze the Lemon Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly. I suggest getting an organic lemon, if you can, since you will be using the zest to top the Lemon Lush.
Recipe Attribution
This recipe is inspired by Lemon Lush from Spicy Southern Kitchen.
Have you ever tried a lush dessert? Please let me know in the comments below! Best, ~Sara
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Sara Maniez
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