Lemon Lush
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Lemon Lush is a light and refreshing dessert made with layers of cream cheese, lemon pudding, and whipped cream all on a buttery shortbread crust.
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Are you ready to experience pure lemony bliss? Get ready to enjoy this irresistible Lemon Lush recipe! Layers of buttery crust, creamy cheesecake filling, tangy lemon pudding, and fluffy whipped topping come together to create a dessert that’s as refreshing as it is indulgent.
Why I love this recipe
Like my favorite dessert (hello dirt cake!) this lemon lush is a layered dessert with whipped cream and a creamy cheesecake layer. Trading the chocolate for lemon makes this a much lighter dessert perfect for spring and summer entertaining. It’s a regular on my Easter menu!
Ingredients
- flour
- unsalted butter
- powdered sugar
- cream cheese
- lemon juice
- milk
- lemon instant pudding mix
- frozen whipped topping
- lemon
Step by Step
- Prepare the Crust: Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, use a pastry cutter to combine the flour, softened butter, and ½ cup powdered sugar until the mixture is crumbly. Press the crumbs into the bottom of a 9×13-inch baking dish.
- Bake the Crust: Place the baking dish in the preheated oven and bake the crust until it turns golden brown, about 25 minutes. Once baked, remove it from the oven and allow it to cool completely, approximately 15 minutes.
- Make the Cream Cheese Layer: In a medium bowl, beat together the softened cream cheese, 1 cup powdered sugar, and 2 tablespoons lemon juice until smooth and well blended. Spread this cream cheese mixture evenly over the cooled crust.
- Prepare the Lemon Pudding Layer: In another medium bowl, whisk together the milk, ⅓ cup lemon juice, and instant lemon pudding mix for 3 to 5 minutes until thickened. Spread this lemon pudding mixture over the cream cheese layer. Top with cool whip.
- Chill and Serve: Place the assembled dessert in the refrigerator to chill until set, at least 1 hour. Once set, spread the thawed whipped topping over the lemon pudding layer. For an extra touch, garnish with lemon zest and slices before serving.
Tips for best results
- Make sure to pat the shrimp dry before coating them to help the breading adhere better.
- For extra coconut flavor, toast the shredded coconut in a dry skillet over medium-high heat until lightly golden before using.
- Don’t overcrowd the frying pan, as it can lower the oil temperature and result in soggy shrimp. Fry in batches for the crispiest texture.
- Use tongs or a slotted spoon to gently flip the shrimp in the pan so the breading doesn’t rub off.
Loving that lemon flavor? You may also want to try our cake mix lemon loaf or lemon blackberry cheesecake!
Storage
Store leftover lemon lush covered in the refrigerator up to 3 days.
If you try this recipe please comment and rate it below, I love hearing from you!
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Lemon Lush
- Total Time: 1 hour 40 minutes
- Yield: 12 1x
Description
Lemon Lush is a light and refreshing dessert made with layers of cream cheese, lemon pudding, and whipped cream all on a buttery shortbread crust.
Ingredients
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup + 1 cup powdered sugar
- 2 (8 ounce) packages cream cheese, softened
- 2 tablespoons + 1/3 cup lemon juice
- 2 3/4 cups milk
- 2 (3.4 ounce) packages instant lemon pudding mix
- 1 (12 ounce) container frozen whipped topping, thawed
- Lemon zest and slices for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Use a pastry cutter to combine flour, butter, and ½ cup powdered sugar in a large bowl until the mixture is crumbly. Press into the bottom of a 9×13-inch baking dish.
- Bake in the preheated oven until golden, about 25 minutes. Remove from the oven and allow to cool completely, about 15 minutes.
- Beat together cream cheese, 1 cup powdered sugar, and 2 tablespoons lemon juice in a medium bowl until smooth and well blended. Spread the cream cheese mixture evenly over the cooled crust.
- Whisk together milk, ⅓ cup lemon juice, and lemon pudding mix in a second medium bowl for 3 to 5 minutes. Spread over the cream cheese layer.
- Chill in the refrigerator until set, at least 1 hour, then top with whipped topping and lemon zest/wedges before serving.
Notes
You can freeze it for better slicing or use a butter knife to slide along the cut edge to show more defined layers.
Store covered in the refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 445
- Sugar: 21.6 g
- Sodium: 150.2 mg
- Fat: 29.6 g
- Carbohydrates: 40.2 g
- Fiber: 0.7 g
- Protein: 6.9 g
- Cholesterol: 80.2 mg
