This lemon lush dessert is one of my all-time favorites! A crumbly homemade crust forms the base of this classic recipe. Made with layers of whipped topping and lemon pudding, you’ll love every single bite!
Sunshine on a plate. That’s what I’m calling this recipe on this wintery day. My mom has been making this lemon dessert again lately, and it takes me back to when my grandma made it and called it lemon lush. I love the fresh lemon flavor so much that I decided to make it again to share with you. Something about a fresh fruity dessert in the winter makes life feel like spring. No sunshine outside. No problem. I’ve got lemon lush.
What I love about this dessert is the creamy texture with the crunch of the buttery crust. And just like this moist lemon cake you can make it a day ahead. It’s just about better than the first day you make it. You know I’m all about the practical in addition to the taste.
The only downside to this cold dessert is that you do have to cool the crust after you bake it. I was in a rush to get this done before the sun was setting so I could get pictures for you. So out to the porch I went. I stayed close by afraid a bird, or some other animal, would want a taste. But the sunshine on my face felt soooo good! And the cool weather helped to cool the crust right down.
How to Make Lemon Lush Dessert – Video
Ingredients
This recipe is made with multiple layers. Here’s what you will need:
Shortbread Layer
- All Purpose Flour – Fluff the flour into the measuring cup and level to get an accurate measurement
- Cold Butter – Make sure the butter is cold to give the crust it’s flaky texture
- Chopped Pecans – This ingredient can be left out if you choose (but I recommend it!)
Cream Cheese Layer
- Softened Cream Cheese – Make sure to soften your cream cheese first to make it easier to spread
- Cool Whip – I use the original cool whip to get the best results
- Sugar – This adds sweetness to this layer
Lemon Pudding Layer
- Lemon Instant Pudding – I recommend Jell-O brand for the best taste, other brands taste different
- Milk – Cold milk will help to whip the pudding together and make it creamy
Whipped Topping Layer
- Cool Whip – More cool whip – because, why not?
- Chopped Pecans – I like to top it with some chopped nuts for a little color – but optional
How to Make Lemon Lush Dessert
- The shortbread layer is is made with just flour, butter and pecans. You mix and pat it into the bottom of a 9×13 pan. After baking for 20 minutes, you have a crumbly crust. Let cool completely before making the next layer.
- The cream cheese layer is a mixture of softened cream cheese, cool whip and sugar. Again, you just mix it up and spread onto the crust. I do recommend spooning it on and then carefully spreading it. The crust is crumbly so you want to gently add the second layer.
- The lemon pudding layer is easy! Mix instant lemon pudding and milk to get this smooth layer.
- The whipped topping layer is simply spreading the cool whip over the entire dessert and sprinkling with pecans.
I hope you enjoy this dessert as much as we do around our home. I have to make sure I make this lemon lush recipe when I know I’ll be sharing it with others. I have no self control when it comes to this lemon dessert! Enjoy!
Lemon Lush FAQ
No, this is more of a savory lemon dessert.
You can add lemon peel to the lemon pudding. I would do this with a cook n’ serve pudding mix to really bring out the tart flavor.
Although I’ve not tried it, I can’t see why not. All these ingredients freeze well!
Yes. Just leave them out. You’ll miss out on the crunchy texture, but it will still be delicious.
Yes. But I can’t guarantee the same great taste. However, the texture should be the same using low fat and sugar free ingredients.
I do recommend buying Jell-O brand lemon pudding. The off-brands (including a very popular grocery store) just don’t have the same great flavor and creamy texture.
Lemon Lush Dessert
Ingredients
Shortbread Layer
- 1 1/4 cup all purpose flour
- 3/4 cup cold butter
- 1/4 cup chopped pecans
Cream Cheese Layer
- 8 oz cream cheese softened
- 8 oz cool whip
- 1 cup powdered sugar
Lemon Pudding Layer
- 13.6 oz lemon instant pudding
- 5 cups cold milk
Whipping Topping Layer
- 8 oz cool whip
- 1/4 cup chopped pecans
Instructions
- Prep: Preheat oven to 350˚ F.
Shortbread Layer
- Cut cold butter into flour. Mix well and add pecans. Pat into the bottom of a 9×13 baking pan and bake for 20 minutes or until golden brown. Let cool completely.
Cream Cheese Layer
- Whip together softened cream cheese and powdered sugar. Fold in 8oz of cool whip. Spread over fully cooled shortbread layer.
Lemon Pudding Layer
- Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.
Whipping Topping Layer
- Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
- Refrigerate until ready to serve.
Comments & Reviews
Can you use a graham cracker crust?
I can’t recommend it as I’ve never tried it. If you do, let me know how it goes!
Looks great. What type of flour though (self rising or plain?)
Does the pudding layer actually set up like in your video?
I’ve never seen puddings set up that firm & just wondering if I missed something? 🤷🏼♀️
TIA!
Yes! It sets up like that. Make sure you’re following the directions I provide and not the pudding directions on the box! 🙂
Can I use homemade lemon pudding instead of instant? For lemon lush
Can I omit the pecans? We have someone who is allergic to nuts, but I wasn’t sure if it was crucial for the recipe.
Thanks!
Sure! It does add a nutty flavor and crunch – but it will be good without it as well.
I have just made this dessert and I am looking forward to tasting it. It was really easy to make, the time to make it was a little long, it was really easy. The next time I’m going to buy instant pudding and I hope it cuts down on the time to make it
How did you like it? It’s one of my favorites! 🙂
I think it would enhance this dessert to sprinkle grated lemon zest on the top and it would add a more intense lemon flavor. Or you could add the zest in the cream cheese/cool whip filling.
Yum! Great idea!
If I want to cut it in two, how do I go on to do this recipe?
You can cut the recipe into two, you’ll also need to use a 8×8 square pan instead of a 13×9.
I’m not much of a cook or baker, but even I didn’t mess this up! And it was perfect for Easter dessert, so lemony. Not tart and not sweet. just perfect!!
I’m so glad you enjoyed this Easter dessert! It’s one of my favorites, too.
Hi! This looks so good. I’m making it now! A question for you. In the description of the third layer, you wrote: “Mix instant lemon pudding and milk according to get this smooth layer. ” The box says to combine with two cups of milk and your recipe says to combine 4 boxes with 5 cups of milk. I’m inclined to go with your recipe but can you please clarify? I think it’s the word “according” that’s throwing me because according to the box, that would be 8 cups of milk.
Love your site and recipes, thank you!
Hi! I can see why that would be confusing! I’ve updated the post to take out that word. Follow my recipe as written not following the directions of the pudding box, but the recipe itself. Enjoy!
I live in England now and struggle to make my American recipes with no pudding to buy. How can I adapt it using lemon curd instead of pudding? I want to make it for hubby’s birthday in a few weeks.
Hi! With a simple search online I did find a number of lemon pudding recipes you could create to then use with this recipe. Lemon curd would work but I find it’s much more tart than box pudding. It’s really a matter of preference as to which you would like better.