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Lemon Lush

Lemon Lush is one of those desserts that totally satisfies your tastebuds on a hot Summer day!  It’s lemony, luscious, and light with a buttery pecan shortbread crust that totally compliments the tangy filling.  This will become one of your favorite Summer desserts!

The other day I was in the mood for a light and cool lemon dessert and I knew just what to make.  This Lemon Lush not only satisfies any sweet tooth but it’s a great refrigerator dessert that will cool you off at the same time.  I thought it was also a good time to update my recipe with some new pictures.

THE CRUST

The shortbread crust comes together in 5 minutes.  It’s made from flour, sugar, melted butter and pecans, and it totally compliments the tangy filling.  It gets pressed into a 9 x 13 dish and baked until set.  Then it’s left to cool completely before adding the layers of filling.

THE FILLINGS

The first layer of filling is made of cream cheese, cool whip, and powdered sugar.  Need I say more?  Totally light and delectable!  The second layer of filling is made from instant lemon pudding and it pairs perfectly with the first filling.  When these layers get finished, the entire thing gets topped with a final layer of cool whip.

CHECK OUT THESE OTHER DELICIOUS LEMON RECIPES…

Classic Lemon Meringue Pie

Lemon Cake Custard

Lemon Ricotta Pancakes

Tart Lemon Bars

Easy Homemade Lemon Curd

Moist & Tangy Lemon Loaf

Moist Lemon Cupcakes with Mousse Filling

Mini Lemon Meringue Bites

Lemon Butter Shortbread Cookies with Lemon Glaze

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Lemon Lush


  • Author: Cindy Gibbs
  • Prep Time: 30 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 45 minutes
  • Yield: 12 Large Servings 1x

Description

Creamy, light, luscious and satisfying, describes this wonderful Lemon Lush!


Scale

Ingredients

FIRST LAYER (CRUST)

  • 2 cups all-purpose flour
  • 3/4 cup crushed pecans
  • 2 tablespoons sugar
  • dash salt
  • 2 sticks real butter, melted

SECOND LAYER

  • 2 cups powdered sugar
  • 2 packages softened cream cheese, 8 ounces each
  • 1 container thawed cool whip, 8 ounces

THIRD LAYER

  • 4 packages, lemon instant pudding, 3.4 ounces each
  • 5 cups of milk

FOURTH LAYER

  • 1 container thawed cool whip, 8 ounces
  • 1/4 cup crushed pecans


Instructions

FIRST LAYER (CRUST)

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together the flour, crushed pecans, sugar, salt, and butter. Press into the bottom of a 9″ x 13″ baking dish or pan that’s been buttered.   Bake for 15 minutes until set and cool completely.

SECOND LAYER

  1. In the bowl of a stand mixer, using the whisk attachment, mix the cream cheese on medium speed until light and creamy and free of all lumps.
  2. Add the powdered sugar on low speed and mix until incorporated.
  3. Fold in the cool whip and spread over the crust layer.

THIRD LAYER

  1. In the bowl of a stand mixer, using the whisk attachment, mix together the pudding and milk. Mix on low speed for two minutes, medium speed for two minutes followed by two minutes on high speed, until the mixture becomes thick.
  2. Spread the mixture over the first layer.

FOURTH LAYER

  1. Spread the cool whip over the top layer and sprinkle the top with pecans or walnuts.
  2. Refrigerate until ready to serve.

  • Category: Dessert
  • Method: Bake

Keywords: lemon lush, lemon desserts, ice box desserts, summer desserts,

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