Lemon Lush
Lemon lush is a layered dessert made with a buttery crust, creamy cheesecake, zesty lemon pudding, and whipped topping—it's cool, smooth and refreshing.
Servings: 12
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
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.
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
Calories: 536kcal | Carbohydrates: 59g | Protein: 7g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 257mg | Potassium: 196mg | Fiber: 1g | Sugar: 30g | Vitamin A: 946IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg
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