This Lemon Lush Dessert is light, fresh, and decadent. It’s made up of buttery shortbread crust that’s layered with a lemon cream cheese filling, homemade lemon pudding, and whipped cream. Just 20 minutes to prep!
SERVINGS: 12 SERVINGS
CALORIES: 662CAL
This Lemon Lush Dessert is light, fresh, and decadent. It’s made up of buttery shortbread crust that’s layered with a lemon cream cheese filling, homemade lemon pudding, and whipped cream. Just 20 minutes to prep!
INGREDIENTS
SHORTBREAD CRUST:
- 1 cup unsalted butter (cold)
- 2 cups flour (fluffed and levelled – 260 grams)
- ⅓ cup granulated sugar (67 grams)
CREAM CHEESE LAYER:
- 2 packages cream cheese (8 oz or 250 grams each) room temperature
- 1½ cups powdered sugar
- 2 tablespoons freshly squeeze lemon juice
LEMON PUDDING
- 1½ cups whole milk
- ¾ cup granulated sugar (150 grams)
- 3 large eggs
- 3 tablespoons corn starch
- 2-3 tablespoons lemon zest (about 2-3 lemons)
- ½ cup freshly squeeze lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- yellow food coloring
SWEETENED WHIPPED CREAM
- 2 cups heavy whipping cream
- ¼ cup powdered icing sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
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Preheat the oven to 350 degrees F.
MAKE THE CRUST:
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In a medium bowl, combine flour, cold butter (cubed) and sugar until crumbly (a pastry cutter or your hands work great for this!)
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Press firmly into a 9×13″ baking dish and bake for 10-12 minutes, until just dry looking on top. Let cool completely before adding the cream cheese layer.
CREAM CHEESE LAYER:
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In a medium bowl, beat cream cheese with an electric mixer until smooth.
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Add powdered sugar and lemon juice and beat until smooth, scraping down the sides as necessary. If needed, add additional lemon juice or milk so that the filling comes together.
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Spread cream cheese mixture over cooled crust and refrigerate to chill.
LEMON PUDDING LAYER:
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In a large saucepan, whisk together milk, sugar, eggs, corn starch, and lemon zest until completely smooth.
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Place on the stove and cook over medium heat, stirring frequently, until it comes to a low simmer.
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Reduce heat if necessary so that the pudding doesn’t boil (a slow bubble is okay), and cook and stir until thickened.
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Stir in lemon juice and vanilla extract. Add a couple drops of yellow food coloring if desired.
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Remove from the heat and press through a strainer into a medium bowl. Allow to cool to room temperature before spreading over the cream cheese layer in the pan.
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Place pan in the fridge and chill until completely cold, at least 6 hours.
WHIPPED CREAM
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In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.
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Spread over chilled pudding layer and refrigerate dessert until ready to serve.
NOTES
Tips:
- Cool the crust completely. If the crust is hot when you add the cream cheese layer, it will become runny and melty.
- Use freshly squeezed lemon juice. The flavor is just unmatched by the bottled stuff.
- Chill for at least 6 hours. Make sure you chill this lemon dessert in the fridge for a minimum of 6 hours so it sets completely.
- Make ahead of time. This Lemon Lush lasts 3-4 days in the fridge so it’s great to make ahead of time!
Storage:
Leftovers must be stored in the fridge and will last covered with plastic wrap or foil for 3-4 days.
NUTRITION
Serving: 179grams | Calories: 662cal | Carbohydrates: 59g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 168mg | Potassium: 180mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1672IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 1mg