Sweet & savory country cooking from my table to yours!


Lemon Lush


lemonlush - 28Yes, I’m posting another lemon recipe.  What can I say, I love anything lemon.  I’ve made this recipe for years, but I will admit that I usually wait until summer to make it.  However, my good friend Tina and I shared a birthday this week, and we also share a love for anything lemon.  Yep, I decided this would be the perfect treat for our birthdays.  All I can say about this Lemon Lush, is that’s it luscious, creamy, light and very satisfying.  You just have to take my word on this my friends, or hey wait…no you don’t, just go make it.

Here’s how I made it…

Okay, first I started with the crust…

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First I placed some melted butter, crushed pecans, sugar, salt and flour in a medium bowl….

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 and mixed it together really well…

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Then I pressed it into the bottom of a 9″ x 13″ dish with my hand…

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I baked it in a 350 degree preheated oven for 15 minutes until it was set, but not browned, then I placed it in my freezer to cool, while I made the filling layers…

Okay, there are three layers, so I’ll start with…

Layer one:

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First, I placed two packages of cream cheese in the bowl of a stand mixer, using the whisk attachment…

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And whisked it on medium speed, until it was very smooth and creamy and free of all lumps…

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lemonlush - 8Next I added some powdered sugar and whisked until it was incorporated…

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Then I folded in some cool whip… 

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And mixed it only enough to incorporate…

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Then I spread it over the baked and cooled crust…Okay layer one done…

Layer two:

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First I used four small boxes (3.4 ounces each), of instant lemon pudding…

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I placed the pudding in the bowl of my stand mixer and added a lot of milk…

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And once again, I used the whisk attachment to mix the pudding and milk…

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And I mixed it on low-speed for about two minutes, then medium speed for about two minutes, then on high-speed for about two minutes, until it became thick like pudding of course…

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Next I spooned the pudding over the first layer…

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And spread it over the entire surface…

Layer three:

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Then lastly, I spread cool whip over the pudding layer, followed by a sprinkling of nuts.  I used pecans but walnuts can be used as well…

And that’s it!!  How easy was that!!!

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Oh Sweet Nectar!!!!


Lemon Lush

  • Author: Cindy Gibbs@My Country Table
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30


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




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

First layer

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

Second layer

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

Tired layer

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


For the 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. Bake for 15 minutes until set and cool completely.

For the first 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.

For the second 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 mixture becomes thick.
  2. Spread the mixture over the first layer.

For the third layer

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


  • Serving Size: 15

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