Ah, the sweet and tangy Lemon Lush Dessert — a favorite treat in our household. This layered delight combines a buttery crust with creamy layers of lemon and whipped topping. It’s perfect for those sunny afternoons when you want something refreshing yet indulgent. I remember making this dessert one weekend with my kids, and their joy in helping out was as delightful as the dessert itself. If you enjoy lemon-flavored goodies, you might also like my recipe for Crescent Roll Breakfast Recipes !
Why you’ll love this recipe
This Lemon Lush Dessert is not only unbelievably delicious, but it’s also simple enough to prepare with the family. The blend of textures and flavors makes each bite a lemony dream. Plus, it’s a refreshing way to wrap up any meal!
Ingredients
- 1 cup unsalted butter, cold
- 2 cups flour, fluffed and leveled (260 grams)
- ⅓ cup granulated sugar (67 grams)
- 2 packages cream cheese (8 oz or 250 grams each), room temperature
- 1½ cups powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1½ cups whole milk
- ¾ cup granulated sugar (150 grams)
- 3 large eggs
- 3 tablespoons corn starch
- 2-3 tablespoons lemon zest (about 2-3 lemons)
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- Yellow food coloring
- 2 cups heavy whipping cream
- ¼ cup powdered icing sugar
- 1 teaspoon vanilla extract
Step-by-step instructions
Preheat the oven to 350 degrees F.
In a medium bowl, combine flour, cold butter (cubed), and sugar until crumbly. Press firmly into a 9×13″ baking dish and bake for 10-12 minutes, until just dry looking on top. Let cool completely before adding the cream cheese layer.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and lemon juice, and beat until smooth. If needed, add additional lemon juice or milk to achieve desired consistency. Spread cream cheese mixture over cooled crust and refrigerate to chill.
In a large saucepan, whisk together milk, sugar, eggs, corn starch, and lemon zest until completely smooth. Place on the stove and cook over medium heat, stirring frequently, until it comes to a low simmer. Reduce heat if necessary to avoid boiling, and cook until thickened.
Stir in lemon juice and vanilla extract. Add a couple of drops of yellow food coloring if desired. Remove from heat and press through a strainer into a medium bowl. Allow to cool to room temperature before spreading over the cream cheese layer in the pan.
Place the pan in the fridge and chill until completely cold, at least 6 hours.
In a medium bowl, whip the cream, sugar, and vanilla until stiff peaks form. Spread over the chilled pudding layer and refrigerate dessert until ready to serve
Recipe tips & variations
- For a nutty twist, you can add crushed pecans to the crust mixture before baking.
- Get creative by substituting lime or orange zest and juice for a different citrus experience.
- Add a decorative flair with fresh lemon slices on top before serving.
Storage & reheating
Store leftovers of the Lemon Lush Dessert in an airtight container in the refrigerator for up to 3 days. It tastes just as wonderful chilled, so there’s no need to reheat.
FAQs
Can I make this dessert ahead of time?
Absolutely! This dessert tastes even better after being chilled overnight, making it a great option for preparing ahead of a big gathering.
Can I use store-bought whipped topping instead of homemade?
Yes, if you’re short on time, you can replace homemade whipped cream with store-bought.
What if I don’t have fresh lemons on hand?
You can use bottled lemon juice and zest, but fresh lemons provide the best flavor.
Recipes you may like
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe Easy Crispy
- Breakfast Pizza Recipe Easy Cheesy
Lemon Lush Dessert
- Total Time: 6 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sweet and tangy Lemon Lush Dessert that combines a buttery crust with creamy layers of lemon and whipped topping.
Ingredients
- 1 cup unsalted butter, cold
- 2 cups flour, fluffed and leveled (260 grams)
- 1/3 cup granulated sugar (67 grams)
- 2 packages cream cheese (8 oz or 250 grams each), room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar (150 grams)
- 3 large eggs
- 3 tablespoons corn starch
- 2–3 tablespoons lemon zest (about 2–3 lemons)
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- Yellow food coloring
- 2 cups heavy whipping cream
- 1/4 cup powdered icing sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine flour, cold butter (cubed), and sugar until crumbly. Press firmly into a 9×13″ baking dish and bake for 10-12 minutes, until just dry looking on top. Let cool completely before adding the cream cheese layer.
- In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and lemon juice, and beat until smooth. If needed, add additional lemon juice or milk to achieve desired consistency. Spread cream cheese mixture over cooled crust and refrigerate to chill.
- In a large saucepan, whisk together milk, sugar, eggs, corn starch, and lemon zest until completely smooth. Place on the stove and cook over medium heat, stirring frequently, until it comes to a low simmer. Reduce heat if necessary to avoid boiling, and cook until thickened.
- Stir in lemon juice and vanilla extract. Add a couple of drops of yellow food coloring if desired. Remove from heat and press through a strainer into a medium bowl. Allow to cool to room temperature before spreading over the cream cheese layer in the pan.
- Place the pan in the fridge and chill until completely cold, at least 6 hours.
- In a medium bowl, whip the cream, sugar, and vanilla until stiff peaks form. Spread over the chilled pudding layer and refrigerate dessert until ready to serve.
Notes
- For a nutty twist, you can add crushed pecans to the crust mixture before baking.
- Get creative by substituting lime or orange zest and juice for a different citrus experience.
- Add a decorative flair with fresh lemon slices on top before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg