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!

COURSE: DESSERT
CUISINE: AMERICAN

 

PREP TIME: 20MINUTES 
COOK TIME: 20MINUTES 
CHILLING TIME: 6HOURS 

 

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)
  •  cup granulated sugar (67 grams)

CREAM CHEESE LAYER:

  • 2 packages cream cheese (8 oz or 250 grams each) room temperature
  •  cups powdered sugar
  • 2 tablespoons freshly squeeze lemon juice

LEMON PUDDING

  •  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

  • Preheat the oven to 350 degrees F.

MAKE THE CRUST:

  • In a medium bowl, combine flour, cold butter (cubed) and sugar until crumbly (a pastry cutter or your hands work great for this!)
  • 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:

  • In a medium bowl, beat cream cheese with an electric mixer until smooth.
  • 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.
  • Spread cream cheese mixture over cooled crust and refrigerate to chill.

LEMON PUDDING LAYER:

  • In a large saucepan, whisk together milk, sugar, eggs, corn starch, and lemon zest until completely smooth.
  • Place on the stove and cook over medium heat, stirring frequently, until it comes to a low simmer.
  • Reduce heat if necessary so that the pudding doesn’t boil (a slow bubble is okay), and cook and stir until thickened.
  • Stir in lemon juice and vanilla extract. Add a couple drops of yellow food coloring if desired.
  • 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.
  • Place pan in the fridge and chill until completely cold, at least 6 hours.

WHIPPED CREAM

  • In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.
  • 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

By Admin

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