Creamy Lemon Lush Dessert
If you’re looking for a no-fuss, crowd-pleasing dessert bursting with citrusy freshness and creamy layers, Lemon Lush is the perfect choice. With its buttery crust, velvety cream cheese layer, tangy lemon pudding, and fluffy whipped topping, this chilled dessert is ideal for hot summer days, family gatherings, or potlucks.
This Lemon Lush recipe has a sweet backstory.
It’s one of those beloved retro desserts often passed down through handwritten recipe cards.
My grandmother used to make it every summer, layering it lovingly in a glass dish so everyone could see the beautiful contrast between crust and cream.
It quickly became the family favorite, especially during warm weekends or holiday picnics.
I’ve modernized it just a little, but the soul of the recipe — that bright lemon flavor and silky texture — remains the same.
Why you’ll love this
- No-Bake Layers (Almost!) – Only the crust needs a quick bake; the rest is blissfully simple and chilled.
- Make-Ahead Friendly – Ideal for prepping in advance and letting it set overnight.
- Light Yet Indulgent – The layers are airy and creamy without being too heavy.
- Perfect for Citrus Lovers – Each bite has a refreshing lemon zing that’s impossible to resist.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 4 hours (includes chilling)
Cuisines: American
Servings: 12
Estimated Cost: $10 – $12
Equipment:
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Oven
Ingredients
For the crust:
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup chopped pecans (optional)
For the cream cheese layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
For the lemon pudding layer:
- 2 (3.4 oz) boxes instant lemon pudding mix
- 3 cups cold milk
For the topping:
- 1½ cups whipped topping
- Lemon zest, for garnish (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, mix flour, softened butter, and pecans until crumbly. Press into the bottom of a 9×13-inch baking dish. Bake for 15 minutes, then let it cool completely.
- Cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread this layer over the cooled crust.
- Lemon pudding layer: In a clean bowl, whisk together the lemon pudding mix and cold milk until thickened (about 2–3 minutes). Spread it evenly over the cream cheese layer.
- Final layer: Gently spread the remaining whipped topping over the lemon pudding layer. Use a spatula to create pretty swirls.
- Chill: Refrigerate for at least 3–4 hours, or overnight, until fully set.
- Serve: Garnish with lemon zest before serving for an extra citrusy punch.
Nutrition Facts
Per serving (based on 12 servings):
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 45mg
- Sodium: 230mg
- Total Carbohydrate: 30g
- Sugars: 18g
- Protein: 3g
Tips for Success
- Use softened cream cheese for a smooth, lump-free filling. Cold cream cheese will result in a grainy texture.
- Chill the layers thoroughly between steps if needed — this helps prevent mixing.
- Make it the night before for best flavor and firmness.
- Add real lemon zest or a dash of lemon extract to the pudding layer for a stronger citrus kick.
Creamy Lemon Lush Dessert
Ingredients
For the crust
- 1 cup all-purpose flour
- ½ cup unsalted butter softened
- ½ cup chopped pecans optional
For the cream cheese layer
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping like Cool Whip
For the lemon pudding layer
- 2 (3.4 oz) boxes instant lemon pudding mix
- 3 cups cold milk
For the topping
- 1½ cups whipped topping
- Lemon zest for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, mix flour, softened butter, and pecans until crumbly. Press into the bottom of a 9×13-inch baking dish. Bake for 15 minutes, then let it cool completely.
- Cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread this layer over the cooled crust.
- Lemon pudding layer: In a clean bowl, whisk together the lemon pudding mix and cold milk until thickened (about 2–3 minutes). Spread it evenly over the cream cheese layer.
- Final layer: Gently spread the remaining whipped topping over the lemon pudding layer. Use a spatula to create pretty swirls.
- Chill: Refrigerate for at least 3–4 hours, or overnight, until fully set.
- Serve: Garnish with lemon zest before serving for an extra citrusy punch.
Notes
- Use softened cream cheese for a smooth, lump-free filling. Cold cream cheese will result in a grainy texture.
- Chill the layers thoroughly between steps if needed — this helps prevent mixing.
- Make it the night before for best flavor and firmness.
- Add real lemon zest or a dash of lemon extract to the pudding layer for a stronger citrus kick.
Common Questions
1. Can I use homemade whipped cream instead of store-bought topping?
Yes! Use 3 cups of homemade whipped cream in total (sweetened and whipped to stiff peaks).
2. Can I make this gluten-free?
Absolutely — swap the all-purpose flour in the crust with a gluten-free baking blend.
3. How long does Lemon Lush last in the fridge?
It stays fresh for 3–4 days when covered and refrigerated.
4. Can I freeze Lemon Lush?
You can freeze it for up to a month, but the texture of the whipped layers may change slightly upon thawing.
Whether you’re hosting a summer cookout, attending a potluck, or simply need a refreshing treat for your family, Lemon Lush is the zesty, creamy, dreamy dessert you didn’t know you needed.
It’s nostalgic, easy to assemble, and sure to impress.
Enjoy every lemony bite — and happy cooking!
