This Lemon Lush dessert is a refreshing and light lemon dessert that’s perfect for spring and summer. It’s an easy layered dessert with creamy layers of cheesecake using cream cheese, lemon pudding, and whipped cream on an amazing pecan crust!
The recipe for this simple lemon lush dessert is quick and easy to prepare It’s a great summer dessert and is perfect for any Easter and Mother’s Day.
If you’re a fan of lemon desserts, be sure to check out our Lemon Bars with Shortbread Crust as well.
Table of Contents
Why I love this Recipe for Lemon Lush
There are many reasons why I love this simple lemon dessert. The fact that I get to make the crust and the filling really take it to a whole new level. Some people call this lemon delight because it’s so good!
The crust is a combination of pecans and flour which creates an perfect texture against the creamy fillings. I love the added crunch that I get from the crust and it’s actually one of my favorite homemade crust recipes of all time.
Since this layered dessert is quick and easy to make, it’s one that you need to have on your dessert radar.
I’ve made this creamy dessert so many times and I deliver time and time again. While I do love eating lemon lush during spring and summer, I still make it for the other seasons, too.
Make certain to try our Creamy Lemon Pie as another super fun flavor and taste.
Lemon Lush ingredients
You need a few simple ingredients to make this lemon lush recipe.
For the crust:
- all-purpose flour
- pecans
- melted butter
First layer: 1 cream cheese filling layer:
- cream cheese
- confectioners’ sugar
- whipped topping
Second layer: pudding layer
- lemon instant pudding
- cold milk
Top layer:
- whipped topping
Cream Cheese – Make certain to let it soften before adding to the recipe.
Pecans – Use a food processor or blender to get them chopped up for the crust.
Instant Lemon Pudding – Make certain to use Instant pudding for this recipe!
How to make Lemon Lush Dessert
Step One: Make the Crust
- Preheat oven to 350.
- Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
- In a food processor, pulse flour, pecans, and melted butter until crumbly. Press into the bottom of a 9 x 13 pan.
- Bake at 350 until golden brown, about 20 minutes. Let crust cool.
Step 2: Make the Cream Cheese Layer
- For the first layer, in a large mixing bowl of an electric mixer, blend the cream cheese, 1 cup of the confectioners’ sugar, and whipped topping. Spread the cream cheese mixture on top of the cooled pecan crust layer.
Step 3: Make the Lemon Layer
- Mix both packages of instant lemon pudding and 2 cups of cold milk until thickened. Spread the lemon layer over the cream cheese layer. Chill for an hour.
- For the final layer, spread small container of whipped topping on the top of the dessert and chill in the refrigerator.
- Garnish with fresh lemon slices.
Lemon Lush Recipe Substitutions and Additions
- Change up the pudding flavor – While this recipe is all about the lemon flavor, you can use a different type of Instant Pudding to change up the flavor. We use chocolate pudding in our chocolate lasagna that is very similar.
- Use a graham cracker crust – while we like the robust flavor of the pecan crust, you can substitute a graham cracker crust instead
- Add lemon zest – if you want to add even more lemon flavor you can add some lemon zest in the lemon pudding layer and on top of the whipped cream as added decoration and flavor. Be sure not to add lemon juice as it will alter the consistency of the dessert
- Lemon extract can be left out of this recipe – There is enough lemon flavor in the lemon pudding. If you want extra, natural lemon flavor, use lemon zest
Lemon Lush Dessert Recipe tips
Let the crust cool – let the crust cool completely before adding the second layer
Chill as directed – don’t skip the time to chill the main layer. This will ensure it sets properly and will slow clear layers when slicing
Add more whipped topping – if you want a luxurious thick top layer, you can add more of the whipped topping to get the desired thickness.
How long to chill Layered Lemon Dessert before serving
This is really up to you. This recipe is meant to be served chilled so keep that in mind. A couple hours in the fridge is going to be a good time to get it nice and cool but if you can’t wait that long, I totally get it.
Chill it for 1-2 hours if possible.
Serving this Recipe for Lemon Lush
The best way to get clean squares is to make sure the baking pan is greased before you start. Next, use a sharp knife to cut even squares. Then, use a small spatula to gently lift each piece from the baking dish.
Some call this a luscious lemon lasagna because of the creamy layers. We just call it our favorite lemon dessert! We hope it becomes one of your favorite desserts too.
How to store Layered Lemon Dessert
To store a lemon lush dessert, first cover it tightly with plastic wrap or aluminum foil and refrigerate the dessert to keep it fresh. It can be stored in the refrigerator for up to 3-4 days. To freeze, put it in a feeezer-safe container for up to a month. Thaw it in the refrigerator before serving if frozen.
Freezing Lemon Lush Dessert
You can freeze this dessert. Wait to put the final whipped topping layer on just before serving.
More Lemon Desserts
- Lemon Bars with Shortbread Crust
- Frosted Lemonade (Chick-Fil-A Copycat Recipe)
- Creamy Lemon Pie
- 4-Ingredient Lemon Cookies
- Lemon and Lavender Cupcakes
- Lemon Bundt Cake (Nothing Bundt Cake Copycat Recipe)
- Lemon Blueberry Popsicles
- Lemon Cake Mix Cookies
- Strawberry Lemon Lasagna
- Apple Dumplings with Lemon Glaze
- Lemon Bars
- Lemon Lush
Lemon Lush Dessert Recipe
Equipment
- 9 x 13 pan
Ingredients
For the Crust
- 1 cup all-purpose flour
- 1 cup pecans
- 1/2 cup butter melted, 1 stick
Layer #1: Cream Cheese Filling Layer
- 8 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 8 ounces whipped topping
Layer #2: Lemon Pudding Layer
- 2 3.4 ounce packages of Instant Lemon Pudding
- 2 cups cold milk
Top Layer
- 8 ounces whipped topping like Cool Whip, use 16 ounces for a thicker top layer
Instructions
- Preheat oven to 350.
Crust:
- In a food processor, pulse flour, pecans, and butter until crumbly. Press into the bottom of a 9 x 13 pan.1 cup all-purpose flour, 1 cup pecans, 1/2 cup butter
- Bake at 350 until golden brown, about 20 minutes. Let crust cool.
Layer #1: Cream Cheese Layer
- Mix cream cheese, 1 cup of confectioners’ sugar, and whipped topping. Spread filling on top of cooled crust.8 ounces cream cheese, softened, 1 cup confectioners' sugar, 8 ounces whipped topping
Filling #2: Lemon Pudding Layer
- Mix both packages of instant lemon pudding and 2 cups of cold milk until thickened. Spread over the cream cheese layer. Chill for an hour.2 3.4 ounce packages of Instant Lemon Pudding, 2 cups cold milk
- Spread a small container of whipped topping on the top of the dessert.8 ounces whipped topping
- Chill dessert again.
- Garnish with fresh lemon slices.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Angelle says
Crust fell apart and literally had no taste, what am
I missing? I will not make this again. Picture looks amazing, but did not turn out the way it’s described (I read the complete blog prior) and it still came out horrible, sorry my honest opinion, what’s sad is that I wasted all these expensive ingredients!
Sue Muckley says
I just made the cross and before I go on any further I’m wondering if I did something wrong, kind of like the person above who talked about this.
Debbie England says
I also made this using the ingredients. It is listed to use 1 cup (2 stickes) of “melted” butter with only 1 cup of flour. Other recipes state to use “softened” butter and 1 stick with a cup of flour. Other recipes state to use 1 cup of butter and “2 cups” of flour. Therefore, I’m sure this should have been 1 stick of butter with 1 cup OR 1 cup of butter with 2 cups of flour. Too late for me now. I’m assuming mine will also fall apart.
Will not use this recipe again.
Vonda says
I added more flour to the crust layer until it was a “crumbly consistency”, also, I added about 2 tablespoons of granulated sugar to the crust. This turned out really good!
Tonya C says
Crust should definitely be 1c flour, 1c pecans, and 1 STICK (1/2c) of butter. I learned the hard way too, but luckily didn’t go beyond the crust before I redid it.
Alicia says
I’ve updated the recipe card with the correct amount of butter.
Lynda says
Could lemon jello be used instead of lemon pudding? I may try that instead.
Alicia says
Lemon jello will produce a different result that we haven’t tested.