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Lemon Lush

close up shot of lemon lush on a white plate
This homemade lemon lush is the best dessert lasagna. You'll love the delicious shortbread crust topped with layers of cheesecake, pudding, and Cool Whip.
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Table of Contents
  1. LEMON LUSH INGREDIENTS
  2. HOW TO MAKE THIS LEMON LUSH RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

A Southern favorite, this one-pan lemon lush is so simple to make. A quick pecan shortbread crust is baked for the first layer. Then no-bake layers of light and refreshing cheesecake, creamy lemon 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, white chocolate lemon truffles and these lemon sugar cookies for more sunny citrus treats. Our pumpkin delight and chocolate lasagna are two other dessert recipes that our readers love.

close up shot of lemon lush on a white plate

MORE LEMON RECIPES:
Starbucks Lemon Loaf | Lemon Lasagna


LEMON LUSH INGREDIENTS

You will need:

FOR THE CRUST

  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • ½ cup white sugar
  • ½ cup crushed pecans

FOR THE CHEESECAKE

  • Two 8-ounce packages of cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon peel

FOR THE PUDDING

  • Two (3.4-ounce) boxes of instant lemon pudding mix
  • 3 cups milk

FOR THE FROSTING

  • 8-ounce tub of Cool Whip
  • Garnish with grated lemon zest

SUBSTITUTIONS AND ADDITIONS

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

LIME: Replace the lemon juice, lemon zest and lemon pudding with the lime equivalent for a tangy lime version of this dessert.

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

PRO TIP: If you can’t find crushed graham crackers, you can crush them yourself by placing them into a Ziploc and crushing them with a rolling pin.

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HOW TO MAKE THIS LEMON LUSH RECIPE

STEP ONE: Stir the crust ingredients together and then press by hand into a 9×13 pan sprayed with nonstick spray.

lemon lush process shot of ingredients in a baking pan

STEP TWO: Bake at 350°F for 20 to 25 minutes, and let the crust cool while you work on the rest of the recipe.

PRO TIP: Make sure that your crust is completely cool before going on to your second layer. It’s important that the crust is cooled so that the following layers set properly on top of it.

STEP THREE: Cream the cream cheese and sugar together with a hand mixer. Add lemon juice and lemon peel and mix.

PRO TIP: Make sure your cream cheese is room temperature, otherwise, you will end up with lumps in your mixture.

lemon lush process shot of before and after ingredients are combined in a bowl

STEP FOUR: Spread the cream cheese mixture on top of the cooled crust.

lemon lush process shot of cream cheese being spread over crust

STEP FIVE: Whisk together in a medium bowl the instant pudding mix and milk until a thick yet pourable consistency.

lemon lush process shot of ingredients in a bowl

STEP SIX: Immediately pour the pudding on top of cheesecake layer.

lemon lush process shot of pudding being spread over cream cheese in a pan

STEP SEVEN: Chill for at least one hour.

STEP EIGHT: Immediately pour the whipped topping on top of the lemon cream cheese layer.

lemon lush process shot of whipped topping being spread over pudding in a pan

STEP NINE: Chill the entire dessert in the fridge for at least one hour up to overnight.

PRO TIP: Chilling overnight will allow all the flavors to mingle and blend together even more!

STEP TEN: Before serving, spread Cool Whip on top of the lemon pudding layer and garnish with grated lemon peel.

STEP ELEVEN: Slice into bars and you’re ready to eat! 

HOW TO SERVE

This luscious lemon lasagna is an amazing layered dessert that would be perfect to share at barbecues or other summer gatherings this summer. Add a scoop of vanilla ice cream and our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.

STORAGE

IN THE FRIDGE: If you have lemon lush leftovers, be sure to store them in the fridge in an airtight container or covered in aluminum foil.

IN THE FREEZER: You can also freeze this creamy dessert in an airtight, freezer-safe food storage container for up to three months. 

close up shot of a piece of lemon lush being picked up with a fork

Cool and creamy, this lemon lush dessert (also called lemon delight) is a bright and sunny citrus-flavored classic sweet treat you’ll love. I hope you’ll indulge in all of the delicious layers in this fresh dessert soon! Everyone loves this simple, traditional dessert lasagna that is packed with fresh lemon flavor.

FAQ

Can I freeze this lemon lush?

You can freeze this easy recipe in an airtight container for up to three months.

What’s the difference between lemon lush, lemon lasagna and lemon delight?

These different names all refer to the same amazing layered desserts!

Could I make a lime version of this recipe?

You could absolutely make a lime version. Just replace all of the lemon components with the lime equivalent.

MORE RECIPES YOU’LL LOVE

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close up shot of lemon lush on a white plate

Lemon Lush

5 from 2 votes
This homemade lemon lush is the best dessert lasagna. You'll love the delicious shortbread crust topped with layers of cheesecake, pudding, and Cool Whip.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 12

Ingredients
  

Crust

  • 2 cups flour
  • 1 cup butter softened
  • ½ cup sugar
  • ½ cup pecans crushed

Cheesecake

  • 16 ounces cream cheese softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon peel grated

Pudding

  • 6.8 ounces instant lemon pudding
  • 3 cups milk

Topping

  • 8 ounces Cool Whip
  • lemon peel grated

Instructions
 

  • Stir all the ingredients together and then press by hand into a 9×13 pan sprayed with nonstick spray.
  • Bake at 350 degrees for 20 to 25 minutes.
  • Let the crust cool.
  • Cream the cream cheese and sugar together.
  • Add lemon juice and lemon peel and mix.
  • Spread the cream cheese mixture on top of cooled crust.
  • Whisk together the pudding and milk until a thick yet pourable consistency.
  • Immediately pour the pudding mixture on top of the cheesecake layer.
  • Chill for at least one hour.
  • Top with Cool Whip and garnish with grated lemon peel.

Nutrition

Calories: 590kcal | Carbohydrates: 66g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 378mg | Potassium: 200mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1115IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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