Lemon Lush Dessert

5 from 15 votes

This fresh and creamy Lemon Lush Recipe makes a simple dessert from layers of pecan shortbread, lemon pudding, cream cheese filling, and whipped cream. Make this impressive old-fashioned dessert in advance to save time and feed a crowd!

Prep Time40

Total Time5

Course: Dessert

Cuisine: American

Keyword: lemon lush, lemon lush recipe, old fashioned lemon lush dessert

Servings: slices

Calories: 451kcal

Author: Tara Teaspoon

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

*Cream whipped to firm peaks is stiff but not curdled. It will hold it's shape firmly on a spoon. Soft peaks are a bit more floppy and glossy, and great for making swoops and peaks that fall over at the top.

Editors Note: I make the lemon pudding filling before the crust and cream cheese layers so it has time to chill in the fridge. It is ready to go on as a layer by the time the crust and cream cheese layers are done!

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