Slice of lemon lush being lifted from a glass dish with creamy layers of pudding and whipped topping, and a bowl of lemons in the background.

This homemade lemon lush is the best dessert lasagna featuring a delicious shortbread crust topped with layers of cheesecake, pudding, and Cool Whip.

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Prep Time15

Total Time3 15

Servings

A Southern favorite, this heavenly one-pan lemon lush is so simple to make. A buttery pecan shortbread crust creates a delicious base for layers of light and refreshing cheesecake, creamy lemon pudding, and Cool Whip to finish this perfect dessert lasagna.

Close-up of a slice of lemon lush showing distinct creamy cheesecake and lemon pudding layers on a pecan crust.

Lemon Lush Ingredients

2 cups all-purpose flour
¼ cup finely chopped pecans
2 tablespoons granulated sugar
¾ cup + 2 tablespoons unsalted butter
16 ounces block style cream cheese
1 cup powdered sugar, sifted
2 teaspoons lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
2 (3.4 ounce) boxes instant lemon pudding
3 cups whole milk, very cold
8-ounce containers of Cool Whip

Ingredient Substitutions

If you want to make homemade whipped cream instead of using Cool Whip and you have heavy whipping cream on hand, check out our stabilized whipped cream recipe.

Instead of the pecan crust, you could opt to make a graham cracker crust instead.

How To Nail This Recipe

→ Press the crust firmly.
A well-packed crust gives you clean, sturdy slices. Use parchment or the bottom of a measuring cup to press it firmly and evenly into the pan. After baking, let it cool completely before adding the next layer for a crisp, structured base.

Three-step process image showing how to mix and texture the crust, cheesecake filling, and lemon pudding layers for lemon lush dessert.

→ Build lemon flavor in the right layer
The cream cheese layer is where the real lemon magic happens. A touch of zest and juice brightens everything up and balances the richness. The pudding brings that cool, silky texture—but the flavor starts with citrus in the cream layer.

→ Want that bright, sunny yellow?
If your pudding isn’t quite as vibrant as you’d like, a drop or two of yellow gel food coloring gives it a cheerful, bakery-style look. Just a hint does the trick.

→ Chill overnight for perfect slices
A long chill gives each layer time to set properly so your dessert cuts cleanly and holds its shape. Overnight is ideal for the sharpest layers and best texture.

→ Use a hot knife for bakery-style squares
Run your knife under hot water and wipe it clean between cuts. It glides through each layer without dragging and keeps the edges neat for picture-perfect servings.

Four-step collage showing layering process of lemon lush dessert from crust to whipped topping in a glass baking dish.

Storage Suggestions

Lemon Lush keeps in the fridge for up to four days, when covered. Don’t freeze—it messes with the texture.

Full slice of lemon lush dessert on a plate topped with lemon zest, surrounded by lemon slices and a dish of zest.

This is the kind of lemon lush that shows up at a potluck, baby shower or family dinner and disappears first. It’s bright, rich, structured, and nostalgic—in the best way.

More Lemon Dessert Recipes

If you love the taste of lemon, make sure you try our lemon poke cake, white chocolate lemon truffles, and these lemon sugar cookies.

Lemon Lush Dessert

5 from 4 votes

This homemade lemon lush is the best dessert lasagna featuring a delicious shortbread crust topped with layers of cheesecake, pudding, and Cool Whip.

Prep Time 15

Total Time 3 15

Servings

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Ingredients

2 cups all-purpose flour
¼ cup finely chopped pecans
2 tablespoons granulated sugar
¾ cup unsalted butter, melted
2 tablespoons unsalted butter, melted
16 ounces block style cream cheese, softened to room temperature
1 cup powdered sugar, sifted
2 teaspoons lemon zest, plus more for optional garnish
1 tablespoon lemon juice
½ teaspoon vanilla extract
6.8 ounces instant lemon pudding, Jell-O brand (two 3.4 ounce boxes)
3 cups whole milk, very cold
8 ounces container whipped topping, thawed (Cool-Whip brand)

Optional Garnish

Additional lemon zest
Thin lemon slices

Instructions

Preheat the oven to 350°F.
Stir together in a mixing bowl the all-purpose flour, pecans, granulated sugar and melted butter until well combined and no dry pockets of flour remain.
Transfer to a 9×13 baking dish and firmly press the crust mixture into an even layer. A piece of parchment paper can help it to keep from sticking to your hands while pressing.
Bake for 15 minutes. Remove the baked crust layer from the oven and allow to cool on the counter for 15-20 minutes or until cool to the touch before adding remaining layers. While the crust cools, prepare the cream cheese layer.
Beat the cream cheese and sifted powdered sugar on medium-high speed, using a handheld mixer, for 1-2 minutes or until smooth and fluffy. Beat in the lemon zest, lemon juice, and vanilla extract just until combined. Set aside.
To a separate mixing bowl, add the instant lemon pudding and whole milk. Whisk for 2-3 minutes or until smooth and slightly thickened. Cover with plastic wrap and let sit for 5-10 minutes to fully thicken.
Once the crust has cooled, use a small offset spatula to spread the cream cheese mixture into an even layer.
Spread the lemon pudding layer evenly over the cream cheese layer, being careful not to mix the two layers. Then spread the whipped topping evenly over the pudding.
Cover the lemon lush dessert with plastic wrap and refrigerate for a minimum of 3 hours, or up to overnight, to allow the layers to chill and fully set before slicing and serving.
Before serving, garnish each slice with a sprinkle of fresh lemon zest and a thin lemon slice, if desired.

Notes

If your brand of instant lemon pudding is a dull yellow color once whisked with the milk, you can whisk in 2-3 drops of yellow gel food coloring to achieve a brighter yellow color.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Amy Tandiko Graphic Designer
Ina Chong
Sian Cox Photographer

Lemon Lush