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When you’re craving something light, citrusy, and cool, this lemon lush is exactly what you need. With its buttery shortbread crust, creamy cheesecake filling, tangy lemon pudding layer, and fluffy whipped cream topping, this layered dessert hits every note just right. It’s the kind of recipe that feels nostalgic, refreshing and just rich enough to satisfy without being heavy. Make it ahead for gatherings, picnics or just because—once chilled, it slices beautifully and always gets rave reviews.
Lemon lush is a beautiful layered dessert with a buttery crust, creamy cheesecake, zesty lemon pudding, and whipped topping—it’s cool, smooth and refreshing.
You might also like tangy key lime lush, sweet blueberry lush, juicy cherry lush, tasty lemon brownies, and icy lemon sorbet.
Why You’ll Love It
Easy to make: Each layer comes together quickly with simple ingredients and no special tools.
Perfect for warm weather: This chilled dessert is ideal for spring and summer gatherings.
Great make-ahead option: Sets up beautifully in the fridge and slices clean.
Crowd-pleasing flavor: Light, citrusy and sweet without being too rich.
Lemon Lush Dessert Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Forms the base of the crust and gives it structure. This comes out to 210 grams, if you’re using a kitchen scale.
Unsalted butter: Adds richness and creates that soft, crumbly shortbread crust. Salted butter may be used for the crust if you prefer, as the saltiness can cut down some of the sweetness of the dessert.
Granulated sugar: Sweetens both the crust and cheesecake filling.
Cream cheese: Creates a smooth, tangy lemon cream cheese filling that pairs perfectly with the lemon. It should be softened but make sure the cream cheese isn’t left on the counter for longer than 2 hours. I used full fat cream cheese.
Lemon juice: Brightens the cheesecake filling with fresh citrus flavor. Fresh or bottled lemon juice can be used. You’ll need ½ a large lemon to get 1 tablespoon of juice.
Whipped topping: Adds a light, fluffy texture to both the filling and the top layer. I used store-brand Cool Whip.
Instant lemon pudding mix: Gives the dessert its signature tangy, smooth middle layer. I used Jell-O brand lemon instant pudding. Make sure you get instant pudding and not “cook & serve,” and also ensure you choose the pudding mix and not the gelatin.
Milk: Helps set the pudding while keeping the texture creamy. I recommend using 2% or skim milk with instant pudding mixes because whole milk can make the pudding to clump up too fast.
How to Make Lemon Lush
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Combine flour, butter and sugar in a medium bowl, press into a melted butter greased baking dish, and bake until golden.
Cool and chill the crust: Let it cool completely at room temperature, then place in the freezer while prepping the filling.
Make the cheesecake layer: Beat cream cheese with sugar and lemon juice. Mix half the whipped topping into this cream cheese mixture.
Prepare the pudding: Whisk pudding mix with cold milk until thickened.
Assemble the layers: Spread the cream cheese filling over the cooled crust, then add pudding mixture, then top with remaining whipped topping and spread evenly.
Chill and serve: Refrigerate until set, then garnish with fresh lemon zest or slices and serve cold.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour and check the ingredients in your instant pudding as brands do vary.
Use graham crackers for the crust: For a quicker, no-bake alternative. You can make a graham cracker crust or just use a store-bought one for simplicity.
Lemon pudding: Substitute vanilla pudding, cheesecake pudding or even chocolate pudding for a different flavor experience. Or you could use lemon pie filling or even whip up your own homemade lemon pudding if you’re feeling fancy!
Add a shortbread cookie crumble topping: For extra crunch and flavor on top.
Fresh whipped cream: Use real whipped cream instead of using Cool Whip. I suggest whipping up 3 cups of cold heavy whipping cream with ¾ cup of powdered sugar until stiff peaks form.
Add nuts: Sprinkle chopped pecans on top or add some between the sweetened cream cheese layer and lemon curd layer or between that and the whipped cream layer.
Optional add-ins: Feel free to add a few drops of vanilla extract to the whipped cream cheese layer or add lemon juice to the crust for a bolder lemon flavor. You could also add a few drops of yellow food coloring to the lemon layer.
Serving Suggestions
Appetizers: Start off with antipasto skewers or chicken noodle soup.
Main dishes: Enjoy manicotti with charred zucchini salad or a bacon cheeseburger meatloaf with homemade onion rings and campfire potatoes.
Desserts: Finish off with a slice of lemon lush (and maybe a glass of homemade limoncello!) and you’ll know why this is one of the most popular lemon desserts ever!
How to Store Lemon Lush
Store: Cover the dessert with plastic wrap or store it in an airtight container. Eat within 3 days.
Freeze: You can freeze this dessert for up to 2 months. Cover it tightly with both plastic wrap and foil.
Thaw: Defrost overnight in the refrigerator before slicing and serving.
Top Tips
Chill fully before slicing: Gives clean layers and the best texture.
Use room temperature cream cheese: Prevents lumps and helps the filling mix smoothly. Beat the cream cheese smooth before adding the whipped topping. You don’t want any lumps in the cheesecake layer.
Fold carefully: You want to mix in the whipped topping with the mixer at low speed so it doesn’t deflate too much. Alternatively, you can fold in the whipped topping with a wooden spoon or silicone spatula.
Layer gently: Use a spatula to gently spread each layer evenly without mixing.
Don’t skip the freezer step for the crust: Helps it hold up under the creamy layers. You want the crust to be completely cooled before adding the cheesecake and pudding layers. I rested the crust at room temperature for 30 minutes, then put it in the freezer for another 20 minutes so it would cool faster. I don’t recommend putting the hot crust straight into the freezer or refrigerator.
Lemon Lush Dessert FAQs
No, this recipe is designed for instant pudding. Cook-and-serve pudding requires heating and won’t set properly without adjustments.
Absolutely—this dessert is meant to be chilled and won’t hold its shape if left out too long.
Best Lemon Lush Dessert Recipe
Lemon Lush
Equipment
- Baking Dish 9 x 13-Inch
- Electric Mixer or Stand Mixer and Paddle Attachment
Ingredients
- 1 ¾ Cups all-purpose flour, spooned and leveled
- 12 Tablespoons unsalted butter, at room temperature
- 1 Cup granulated sugar
- 16 ounces cream cheese, at room temperature
- 1 Tablespoon lemon juice
- 16 Ounces whipped topping, thawed
- 2 Boxes instant lemon pudding, 3.4-Ounce boxes
- 3 Cups 2% milk, cold
Optional Toppings
- lemon slices
- lemon zest
Instructions
- Preheat the oven to 350°F. Grease the bottom of a 9 x 13-inch baking dish with butter or shortening and set aside.
Make the Crust
- In a medium mixing bowl, use an electric mixer to combine the flour, butter and ¼ cup of sugar until the mixture is crumbly.
- Press the dough into the bottom of the greased baking dish and bake for 20 minutes or until the crust is golden brown around the edges.
- Let the crust cool completely at room temperature for 30 minutes, then chill it in the freezer while you prepare the other layers.
Make the Cream Cheese Layer
- Combine the cream cheese, the remaining ¾ cup of sugar and the lemon juice in a large mixing bowl and beat with an electric mixer until smooth.
- Add half of the thawed whipped topping and mix it in at low speed until the cheesecake mixture is smooth.
Make the Pudding Layer
- In a separate medium or large bowl, whisk together the lemon pudding mix and cold milk until the pudding starts to get thick.
- Let the pudding rest for 3 to 4 minutes or until mostly set.
Assemble the Dessert
- Spread the cheesecake layer over the cooled crust and then evenly spread the lemon pudding over the cheesecake layer.
- Spread the remaining whipped topping on top of the pudding layer and smooth it out.
- Cover the dessert with plastic wrap and refrigerate for at least 4 hours or overnight if possible.
- Top with lemon zest or lemon slices and serve chilled.
Notes
Use room temperature cream cheese: Prevents lumps and helps the filling mix smoothly. Beat the cream cheese smooth before adding the whipped topping. You don’t want any lumps in the cheesecake layer.
Fold carefully: You want to mix in the whipped topping with the mixer at low speed so it doesn’t deflate too much. Alternatively, you can fold in the whipped topping with a wooden spoon or silicone spatula.
Layer gently: Use a spatula to gently spread each layer evenly without mixing.
Don’t skip the freezer step for the crust: Helps it hold up under the creamy layers. You want the crust to be completely cooled before adding the cheesecake and pudding layers. I rested the crust at room temperature for 30 minutes, then put it in the freezer for another 20 minutes so it would cool faster. I don’t recommend putting the hot crust straight into the freezer or refrigerator.
Nutrition
This lemon lush recipe is definitely one to bookmark. It’s one of those desserts that brings smiles to every table. Each layer is distinct but blends beautifully into the next—crumbly crust, tangy cream, zesty pudding and soft whipped topping. It’s light, bright and absolutely worth the chill time. Whether you’re making it for a party, a potluck or just to stash in the fridge for snacking, it’s the kind of treat you’ll want to make again and again.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This dessert reminded me of something my grandma used to make, and it was just as delicious as I remembered. The lemon layer is super tangy and refreshing, and it pairs so well with the creamy filling and crumbly crust.