Lemon Lush Dessert Recipe
Lemon lush (aka Lemon Lasagna) is a decadent dessert recipe layered with crushed pecans, homemade cheesecake and lemon pudding topped with whipped topping and lemon zest!
Servings 8
Calories 320kcal
Ingredients
- 1 cup all purpose flour
- 1 cup cold butter
- 1 cup crushed pecans
- 16 ounces cream cheese softened
- 2 cups powdered sugar
- 1 tablespoon lemon zest
- 2 packages instant lemon pudding mix 3.4 ounces each
- 3 cups milk
- 8 ounces whipped topping (like Cool Whip) thawed
Instructions
- Lightly grease the bottom of a 9x13" baking dish. Cut together the flour, butter and crushed pecans until crumbly and mixture resembles coarse sand or pebbles. Press this mixture into the bottom of the prepared baking dish, and bake in a 350℉ oven for 25 minutes. Remove from oven and let cool completely.
- Beat together the cream cheese, powdered sugar and lemon zest until mixture is smooth. Gently spread this mixture over the top of the cooked and cooled crust.
- In a separate bowl, whisk the pudding mix into the milk until it starts to thicken. Spread over the cream cheese mixture. It should thicken and set very quickly.
- Spread the whipped topping over the top of the pudding. Chill at least 4 hours, or until ready to serve.
Notes
- Crust Tip: Make sure the crust is completely cooled before adding any layers to prevent melting or soggy textures.
- Chill Time: This dessert needs at least 4 hours (preferably overnight) to fully set. Don’t skip this step!
- Crust Variations: Swap out the traditional pecan crust for a graham cracker crust, shortbread cookie crust, or golden Oreo base.
- Make Ahead: Lemon lush can be made up to 2 days ahead and stored covered in the refrigerator until ready to serve.
- Storage: Store leftovers in the refrigerator, tightly covered, for up to 4–5 days.
Nutrition
Calories: 320kcal