Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
A Southern favorite, this one-pan lemon lush is so simple to make. A quick shortbread and pecan crust is baked for the first layer. Then no-bake layers of light and refreshing cheesecake, pudding, and Cool Whip finish this perfect dessert lasagna. Cut into squares and you’re ready to serve these dreamy bars.
If you love lemon recipes, make sure you try our lemon poke cake and these lemon sugar cookies. Our pumpkin delight is another dessert lasagna that our creaders love.
Lemon Lush Recipe:
Are you looking for a creamy, luscious dessert to serve friends and family? This amazing lemon lush is it — it’s totally irresistible!
Our family has declared this delicious lemon lush recipe the best.
It’s one of the many incredible dessert lasagnas that my Southern grandma has always made at gatherings and parties. It’s a classic must-have in our gang. I think pretty much all of my grandma’s recipes are award-winning and this one is no exception.
More Recipes Inspired By My Grandma:
- This chocolate peanut butter lasagna is another sweet treat I stole from my grandma’s recipe box.
- This icebox cake is sure to be a crowd-pleaser.
- You’ll also like trying this butter pecan crunch.
- My boys always ask for this banana pudding cake or this no-bake chocolate peanut butter pie.
Lemon Lush Ingredients You Will Need:
Crust layer:
- 2 cups flour
- 1 cup butter, softened
- ½ cup sugar
- ½ cup crushed pecans
Cheesecake layer:
- Two 8-ounce packages cream cheese, softened
- 1 cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon grated lemon peel
Pudding layer:
- Two 3.4-ounce boxes instant lemon pudding
- 3 cups milk
Top layer:
- 8-ounce tub of Cool Whip
- Garnish with grated lemon peel
How to Make Lemon Lush
If you’ve never made a dessert lasagna, you’re in for a delicious experience! This sunny favorite is one of the best I’ve tried. You’ll love the taste.
To make the crust: you’ll stir the crust ingredients together and then press by hand into a 9×13 pan sprayed with nonstick spray. Bake at 350 degrees for 20-25 minutes, and let the crust cool while you work on the rest of the recipe.
To make the cheesecake layer: cream the cream cheese and sugar together. Add lemon juice and lemon peel and mix. Spread on top of the cooled crust.
To make the pudding layer: whisk together the pudding and milk until a thick yet pourable consistency. Immediately pour on top of cheesecake layer.
Chill the entire dessert in the fridge for at least one hour. Before serving, top with Cool Whip and garnish with grated lemon peel. Slice into bars and you’re ready to eat!
Those layers are divine and full of so much fantastic flavor.
How do you store lemon lush?
If you have lemon lush leftovers, be sure to store in the fridge in an airtight container.
Cool and creamy, this lemon lush is a bright and sunny citrus-flavored classic sweet treat you’ll love. I hope you’ll indulge in this light soon! Everyone loves this simple, traditional dessert lasagna that is packed with fresh lemon flavor.
More Delicious Desserts to Make:
- Banana Split Cake
- No-Bake Chocolate Pudding Pie
- Cherry Pineapple Dump Cake
- No-Bake Oreo Pie
- Chocolate Pudding Cake
- Lemon Blueberry Bread
- Chocolate Peanut Butter No-Bake Cookies
Lemon Lush
Ingredients
Crust ingredients:
- 2 cups flour
- 1 cup butter softened
- ½ cup sugar
- ½ cup crushed pecans
Cheesecake ingredients:
- Two 8 ounce packages cream cheese softened
- 1 cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon grated lemon peel
Pudding ingredients:
- Two 3.4 ounce boxes instant lemon pudding
- 3 cups milk
Topping ingredients:
- 8 ounce Cool Whip
- grated lemon peel
Instructions
Crust:
- Stir all the ingredients together and then press by hand into a 9x13 pan sprayed with nonstick spray.
- Bake at 350 degrees for 20-25 minutes.
- Let the crust cool.
Cheesecake:
- Cream the cream cheese and sugar together.
- Add lemon juice and lemon peel and mix.
- Spread on top of cooled crust.
Pudding:
- Whisk together the pudding and milk until a thick yet pourable consistency.
- Immediately pour on top of cheesecake layer.
- Chill for at least one hour.
Topping:
- Top with Cool Whip and garnish with grated lemon peel.
I love lemon everything and I cannot get enough of this!
Is the crust supposed to be a powder consistency when baked?
It reminds me of kind of a shortbread cookie type consistency. It’s not powdery. Enjoy!!