If you're a fan of layered, creamy desserts, this Lemon Lush recipe is for you. With a buttery pecan shortbread crust, tangy homemade lemon pudding, fluffy cream cheese filling, and real whipped cream on top—this old-fashioned icebox dessert is a total crowd-pleaser.
Unlike other versions, mine skips the Cool Whip and instant pudding for a fresher, from-scratch flavor that’s worth the extra step. If you love citrus treats like my Lemon Icebox Pie or Lemon Cake, you’ll want to add this to your dessert list.
I'm always on the hunt for delicious dessert recipes, especially lemon desserts. I could make and enjoy a batch of Lemon Bars any day!
Things to Know Before Making Lemon Lush
What is lemon lush
At its heart, a lush is an icebox dessert. Typically lush desserts are made in a baking dish or casserole pan and have a crisp crust topped with layers of creamy (luscious!) fillings made from cream cheese, whipped cream, and pudding.
It's sometimes called lemon delight or lemon lasagna.
A lush dessert can be made with all kinds of different flavors from lemon to pistachio, to chocolate and everything in between! This Lemon Lush has a pecan crust, cream cheese filling, lemon pudding, and whipped topping.
Why you'll love this recipe
Unlike traditional recipes that rely on Cool Whip and pudding mix, I make my lemon lush from scratch with real whipped cream and homemade lemon pudding.
- It's Easy: You'll find that each layer is simple to make. You'll get decadent flavor without breaking a sweat.
- Delicious anytime of the year: Lemon is a classic flavor that can be served all year long. You'll want to make this old-fashioned dessert for holidays, family gatherings, and potlucks.
- Perfect prep-ahead recipe: It's designed to be made in advance. The layers benefit from chilling for hours so the dessert can set.
- Feeds a crowd: A 9-by-9 pan makes 9 generous servings of lemon lush to feed a crowd with minimal effort on your part.
Can I swap ingredients?
Yes! See the Variations section below for ideas like graham cracker crust, gluten-free swaps, or using instant pudding in a pinch.
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Ingredients
Simple, quality ingredients make the best desserts, and that's what you'll find here. Check out these ingredient tips as you get ready to make this lemon lush. See recipe card for quantities.
Lemon pudding filling
- Granulated sugar: Use regular white granulated sugar.
- Cornstarch: Helps to thicken the pudding.
- Egg yolks: It's best to use the yolks from large eggs, not medium or extra large.
- Lemon juice: Freshly squeezed lemon juice will give you the best flavor. I highly recommend squeezing it yourself instead of using store-bought lemon juice.
- Whole milk: To make a nice thick filling that will remain stable, you need the extra fat from whole milk. Don't replace it with a lower-fat milk.
- Boiling water
- Yellow food coloring: You can use standard liquid food coloring or gel food coloring to enhance the yellow filling. It's optional and can be left out if desired.
Pecan shortbread crust
- Pecans: Use raw, unsalted pecans. Feel free to toast the pecans before preparing the crust if desired.
- Flour: A little all-purpose flour helps to hold the crust together.
- Granulated sugar
- Salted butter: I used salted butter, but you can also use unsalted butter -- just add a pinch of salt. It's also best to cube the still-cool butter to help it blend more easily into the dough.
Cream cheese filling and whipped topping
- Cream cheese: Bring full-fat, brick-style cream cheese to room temperature. It will need about 30 minutes on the counter to soften.
- Confectioners' sugar: Used in both the filling and topping for sweetness and thickening.
- Lemon juice
- Vanilla extract: Adds depth of flavor to the filling and topping.
- Heavy whipping cream: Gives the filling and topping fluffy texture and creamy flavor. It's also known as heavy cream and should have at least 36% milkfat.
Instructions
Let's get started! Follow this photo tutorial to stay on track and avoid common mistakes.
Make the lemon pudding layer
Making the pudding first ensures it has time to set in the fridge while you prepare the rest of the layers.
- Start pudding: Over medium-high heat, add ½ cup sugar and 3½ tablespoons cornstarch to a medium saucepan, stir gently to combine.
- Add yolks, lemon juice, and milk: Whisk in 3 egg yolks and a ½ cup lemon juice. Continue whisking until very smooth. Then add 1 cup whole milk, whisk to combine and continue stirring until the mixture is warm.
- Whisk in boiling water: Whisk in a ½ cup boiling water and continue whisking vigorously.
- Thicken the mixture: As you continue whisking, the mixture will bubble and thicken. Remove it from the heat when it bubbles on its own if you stop stirring, about 2 to 4 minutes. It should be thick!
- Strain the pudding: Place a clean bowl below a fine sieve. Pour the pudding into the sieve and use a spatula to strain the pudding. If desired, stir in yellow food coloring a drop at a time until pale lemon yellow.
- Cool: Cover the pudding with plastic wrap, pressing gently until it comes in contact with the top of the pudding (helps to prevent a thick skin on top). Cool in the fridge about 1 hour.
- Step 1: Over medium-high heat, combine the sugar and cornstarch.
- Step 2: Add the egg yolks and lemon juice, mixing till smooth. Then whisk the milk into the mixture.
- Step 3: Keep mixing the pudding as it warms, then whisk in the boiling water.
- Step 4: Whisk vigorously until the mixture bubbles on its own if you stop stirring, 2 to 4 minutes.
- Step 5: Strain the pudding through a fine sieve. Add a few drops of yellow food coloring, if desired.
- Step 6: Cover the pudding with plastic wrap and chill in the fridge for about 1 hour.
Make the pecan shortbread crust
I like to heat the oven while I get the crust started. Set the temperature to 350ºF.
- Mix pecans, flour, and sugar: Pour a ½ cup (2 ounces) pecans into a food processor and pulse until chopped. Then add ⅔ cup flour and 2 tablespoons sugar, and pulse just to combine. (See hint below for how to make the crust without a food processor.)
- Add butter: Add the cool, cubed butter to the bowl.
- Form dough: Pulse the mixture until a crumbly dough forms that holds together when pinched.
- Bake and cool: Press crust evenly into a 9-by-9-inch pan, and bake until just done and slightly golden in places, about 10 to 12 minutes. Remove from oven and let cool completely. To speed up the cooling process, the mostly cool crust can be placed in the fridge to finish cooling.
- Step 1: Chop the pecans and then mix with flour and sugar.
- Step 2: Add cubed butter to the bowl.
- Step 3: Pulse until a crumbly dough is formed that holds together when pinched.
- Step 4: Press crust into the bottom of the pan and bake until just done, 10-12 minutes. Then cool.
How to make the crust without a food processor: Finely chop the pecans. One way to do this is to place the pecans in a plastic zipper bag and crush them with a rolling pin. Place the chopped pecans, flour, and sugar in a mixing bowl and stir to combine. Cut the butter in with a pastry blender until a crumbly dough forms (see picture 3 above).
Make the cream cheese layer
- Beat cream cheese: Once the crust is almost cool, beat 8 ounces softened cream cheese in a medium mixing bowl until smooth.
- Mix in sugar, lemon juice, and vanilla: Add ⅔ cup confectioners' sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract to the cream cheese. Mix until smooth.
- Make whipped cream: In a separate bowl, whip ½ cup heavy cream to stiff peaks. Gently fold the whipped cream into the mixture until just combined.
- Top the crust: Spread the cream cheese layer over the cooled crust, cover the pan with plastic wrap, and chill until cold, about 1 hour.
- Step 1: Beat the cream cheese until smooth.
- Step 2: Add confectioners' sugar, lemon juice, and vanilla extract. Mix to combine.
- Step 3: In a small bowl, whip the cream to firm peaks, and fold it into the cream cheese mixture.
- Step 4: Spread the cream cheese filling over the cool crust, cover the pan with plastic wrap, and chill in the refrigerator about 1 hour.
Layer and chill
- Smooth the pudding: Take the lemon pudding from the fridge, remove the plastic wrap, and use a whisk to stir it until smooth.
- Cover cream cheese layer with lemon pudding: Remove the pan from the fridge and remove the plastic wrap. Gently spread the pudding on top of the cream cheese layer, cover with plastic wrap, and chill again until set, 2 to 3 hours.
- Prepare whipped topping: Once the other layers are set, prepare the topping by whipping 1¼ cups heavy cream, ¼ cup confectioners' sugar, and 1 teaspoon vanilla extract to soft peaks.
- Spread whipped topping: Cover the lemon layer with the whipped topping. If desired, use the back of a spoon to make pretty swirls. For a firm slice, it's best to chill the lush 1 to 2 hours before serving, but it can also be served immediately.
- Step 9: Stir the pudding to smooth it out.
- Step 10: Spread the pudding evenly over the chilled cream cheese layer. Return to refrigerator to chill for 2 to 3 hours.
- Step 1: Whip the topping ingredients to soft peaks and spread over the lush.
- Step 2: Use a spoon to make pretty swirls in the topping. For firm slices, return the covered lush to the fridge to chill 1 to 2 hours, or serve immediately.
Equipment you'll need
Get started on this baking project with the right tools. Here's what you'll need:
Make-ahead and storage
To Make-Ahead: Prepare your lemon lasagna 24 hours in advance to have it ready for the next day.
Storage: Keep the lush refrigerated until you are ready to serve, and return leftovers to the fridge immediately. Cover and refrigerate leftovers for up to 5 days. Do not freeze—this icebox dessert doesn’t hold up well to freezing.
Variations
Need to switch things up? Try these variations for your lemon delight:
- Try a different crust: Use a graham cracker crust or Nilla Wafer crust
- Make it gluten-free: You could also make the crust with your favorite gluten-free ingredients like GF all-purpose flour.
- Use store-bought pudding: If you are feeling rushed for time, you can speed this recipe up by using a store-bought instant lemon pudding mix in place of the homemade lemon pudding.
Tara's top tips
- Cool the crust completely: It's important to make sure the crust is completely cool before attempting to layer any of the fillings. Warm crust will melt your fillings.
- Don't rush the chill times: Each layer needs time to set to keep everything clean and distinct.
- Cut perfect squares: A fully chilled lemon lush cuts easily. Wipe the knife clean between cuts.
FAQ
Yes, you can use lemon pudding mix in place of homemade lemon pudding for this recipe. It’s a faster option, and the dessert will still taste great. Just prepare the mix according to the package directions for pie filling and allow it to chill before layering. That said, homemade lemon curd gives the dessert a brighter, fresher flavor that’s totally worth the few extra steps.
Instant lemon pudding mix is different and will not taste as good.
It’s best not to add lemon juice directly to instant pudding mix or cooked lemon pudding mix. The acid can interfere with how the pudding sets, sometimes making it watery or curdled. If you're looking to boost lemon flavor, try adding a small amount of finely grated lemon zest instead.
It’s important to let each layer chill and set before adding the next. Start by cooling the crust completely. Then chill the cream cheese layer for at least an hour before spreading on the lemon pudding. If the layers are too warm or soft, they’ll blend instead of stacking cleanly.
Bonus tip: Use an offset spatula to gently spread each layer without disturbing the one underneath.
To prevent a soggy crust, bake it until golden and let it cool completely before adding any fillings. Even though lemon lush is an icebox dessert, the shortbread crust needs that oven time to crisp up.
If you’re prepping far in advance, you can store the baked crust separately and assemble the layers the morning of, or day before you serve it.
More lemon dessert recipes
Looking for other recipes with lemon? Try these:
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📖 Recipe
Lemon Lush Dessert
Ingredients
Lemon Pudding Filling: (Makes 2 ¼ cups)
- ½ cup granulated sugar
- 3 ½ tablespoons cornstarch
- 3 large egg yolks (beaten)
- ½ cup fresh lemon juice
- 1 cup whole milk
- ½ cup boiling water
- 3 to 5 drops yellow food coloring
Pecan Crust:
- ½ cup (2 ounces) pecans
- ⅔ cup all-purpose flour
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter (cubed)
Cream Cheese Layer: Makes 2 ⅓ cups
- 1 package (8 ounces) cream cheese (softened)
- ⅔ cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup heavy cream (whipped to firm peaks*)
Topping:
- 1¼ cups heavy cream
- ¼ cup confectioners' sugar
- 1 teaspoon vanilla extract
- Extra lemon and mint for garnish (if desired)
Instructions
Make the Lemon Pudding Filling:
- Mix sugar and cornstarch in a medium saucepan over medium-high heat. Whisk in egg yolks and lemon juice until mixture is very smooth. Then add the milk and whisk to combine.
- Stir constantly until the mixture is starting to get warm (you can touch it with your clean finger). Then add the boiling water and continue whisking and stirring until the mixture is hot enough that it will bubble on its own if you stop stirring, 2 to 4 minutes. Mixture will be thick.
- Strain through a fine sieve into a bowl, stir in food coloring a drop at a time until it is a nice pale lemon yellow, then cover with plastic wrap and place in the fridge to cool, about 1 hour.
Make the Pecan Crust:
- Heat oven to 350ºF. In a food processor pulse the pecans until chopped, then add the flour and sugar. Pulse just to combine. Add the cubed butter and pulse until a crumbly dough forms. (Alternatively, finely chop pecans, add the flour and sugar and cut the butter in with a pastry blender until dough forms.)
- Press crust into a 9-by-9-inch pan in an even layer. Bake until it's just turning golden in parts, 10 to 12 minutes . Remove from oven and let cool.
Make the Cream Cheese Layer:
- Once the crust is almost fully cooled, whip ½ cup heavy cream to firm peaks*. Set aside.
- In a medium mixing bowl, blend together the cream cheese, confectioners' sugar, lemon juice, and vanilla extract until smooth. Fold in the prepared whipped cream, until just combined.
- Top the cooled crust with the cream cheese layer, cover with plastic wrap, and chill until cold, about 1 hour.
Finish the Lemon Lush:
- Remove the lemon pudding from the fridge and stir to smooth, then gently spread on top of the cream cheese layer. Cover and chill until set, 2 to 3 hours.
- Prepare the topping by whipping the cream, confectioners' sugar, and vanilla to soft peaks. Spread over lemon layer. Serve immediately, or for a firmer slice, chill for 1 to 2 hours before serving.Garnish with lemon slices and mint if desired.
Video
Notes
Nutrition
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mow De says
Lemon is so refreshing - I especially love it in cakes, though not so much in sorbets. Even the name sounds appetizing!
LisaLisa says
WOW, this lemon lush dessert looks delicious, and I like that it's not a complicated recipe. With Easter being this Sunday, I think I'm going to try this recipe for my guest. Thanks for sharing this, Tara!
Kristy Bullard says
Such a delicious and refreshing treat! The pecan shortbread takes this dessert over the top!
Beth says
You can call me a lush because I would eat so much of this I'd be drunk on sugar! I love it!
Catherine says
Oh, I love this recipe. I made this, it was so easy and delicious!
Rosey says
Lemon anything gets a nod from me. My favorite desserts have lemons in them, hands down. Pie, tarts, cookies, these.... I'm all in!
Emily says
Oh my gosh, this looks so delicious! The last lemons are coming in on my trees at home, so this is somethign I can make before the season is over.
Michelle says
This is perfect! And just in time for the tail end of citrus season, too. I'll be making this cake over the weekend, it looks so tasty.
SONIA SEIVWRIGHT says
I’m such a sucker for anything lemony, and the fact that this is all made from scratch — no Cool Whip or instant pudding — makes it even more tempting. That pecan shortbread crust? Totally drooling over here. Definitely saving this one for the next time I need to impress a crowd (or just treat myself!).
Melanie E says
We love lemon desserts in this house. The lemon lush sounds tasty and looks amazing! It certainly is a must try.
Mary says
I dream about this gloriously layered deliciousness! Oh my! It is sooooo tasty!
May says
That looks absolutely delicious!
I have to admit, I've skipped baking recipes with lemons before because I feel too lazy to squeeze or grate, haha! But this looks really good, I might try it soon.
Karletta says
This recipe grabs your palette right at "Lemon Lush" exactly what it is. Absolutely delicious. Worth every minute for every layer.
Tara Teaspoon says
Oh wow I appreciate this review. I'm so glad you liked it!
Debbie says
My husband ate it right out of the pan! We took a couple of pieces to our neighbor and then we sat at the counter and just ate it. It's that good!