These super easy, nostalgic Lemon Lush is the perfect make-ahead dessert. Layers of creamy whipped topping, lemon pudding, and cheesecake all topped on the most delicious, buttery shortbread crust!
If you love bright, citrusy desserts that are incredibly easy to make, this Lemon Lush recipe is going to become a favorite. Also known as lemon delight dessert or lemon layered dessert, Lemon Lush is a classic make-ahead dessert with layers of buttery shortbread crust, sweet cream cheese, lemon pudding, and creamy whipped topping.
A buttery shortbread crust
A creamy sweetened cream cheese layer
A tangy lemon pudding layer
A light whipped topping
After chilling, the layers set into a cool and creamy dessert that slices beautifully. The balance of sweet, tangy, and buttery flavors makes it a longtime favorite at potlucks, holidays, and family gatherings.
Why You’ll Love This Lemon Lush
There’s a reason this classic lemon lush dessert has stayed popular for decades. It’s simple, refreshing, and always a crowd favorite. It’s one of those recipes that my mom used to make growing up and was always a standard at any big gathering!
Easy to make – Simple ingredients and straightforward steps.
Perfect make-ahead dessert – Even better when made the day before! It set up nicely so you get cleaner cuts, plus it frees up time the day you need it! No rushing around worried about dessert!
Great for feeding a crowd – This will serve at least 10 people, depending on the way you slice it which makes it perfect for parties!
Customizable flavors – Easy to adapt with other pudding or fruit options!
Ingredients for Lemon Lush
This easy lemon lush recipe uses simple pantry and refrigerator staples. Make sure to scroll to the bottom of the post for the full recipe card!
Crust Layer
1 3/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon kosher salt
1 cup butter, room temperature
Cream Cheese Layer
2 (8-ounce) blocks cream cheese, room temperature
3/4 cup granulated sugar
Lemon Layer
2 packages instant lemon pudding mix. Don’t use cook and serve here because it’s too warm to spread on top of the cream cheese layer without melting it. If you only have cook and serve, make it ahead, let it chill and THEN spread it on the cream cheese layer.
3 cups cold milk. It need to be cold to thicken up the instant pudding!
Zest of 2 lemons. This is optional but really helps amp up the lemon flavor!
Topping
Cool Whip or any other brand of whipped topping. Allow it to thaw in the refrigerator so it’s easy to spread. You can also make your whipped cream to spread on top too! I really like making my own whipped cream (1 cup heavy cream + 1/4 cup powdered sugar) because it’s a little stiffer than whipped topping, so it slices a little cleaner!
How to Make Lemon Lush
In a large bowl combine the flour, powdered sugar, salt, and butter. Use a pastry cutter to mix the ingredients together. The mixture will resemble dry cookie dough. You can also use your hands if needed.
Press the mixture evenly into the bottom of the prepared pan and bake at 350°F for 20 – 25 minutes.
Mix the cream cheese and sugar together in a bowl until it’s smooth and creamy. Spread the cream cheese mixture on top of the cooled shortbread crust.
When the crust has cooled, combine the cream cheese and granulated sugar in a mixing bowl. Mix until smooth and creamy and then spread this layer evenly over the crust.
Whisk together the lemon pudding, milk, and zest until it’s thick.Spread the lemon pudding layer on top of the cream cheese layer evenly.
In another bowl whisk together for 5 minutes until it’s thick the lemon pudding mix, milk, and lemon zest. Spread the lemon pudding evenly over the cream cheese layer.
Spread the whipped topping evenly over the pudding layer. Cover the dessert airtight and chill for at least 4 hours before serving.
Spread the whipped topping on top of the lemon pudding layer.
Tips for the Best Lemon Lush
These simple tips will make your homemade Lemon Lush dessert even better.
If you want a brighter citrus flavor: Reduce the milk in the pudding to 2 3/4 cups and add 1/4 cup fresh squeezed lemon juice. This gives the lemon layer a stronger, fresher lemon flavor.
Swap the Lemon Layer: You can replace the pudding with other lemon fillings like lemon pie filling or my lemon curd recipe.
Lemon Lush Flavor Variations
Once you know the basic method, it’s easy to turn this into other lush dessert flavors. Try these delicious variations:
Strawberry Lush – Use strawberry pudding and add sliced strawberries.
Blueberry Lemon Lush – Add blueberry pie filling between the layers and use vanilla pudding.
Orange Creamsicle Lush – Use orange pudding instead of lemon.
Chocolate Lush – Swap in chocolate pudding and you could even do an Oreo crust!
Banana Lush – Add banana pudding and maybe even some sliced bananas! This owuld be a really easy take on Banana Pudding!
How to Store Lemon Lush
This creamy lemon layered dessert stores beautifully, making it great for leftovers.
In the Refrigerator: Store your Lemon Lush covered tightly in the refrigerator for up to 4 days. Because of the cream cheese and pudding layers, it should always stay chilled.
In the Freezer: You can freeze Lemon Lush for up to 2 months for best freshness. Cover it tightly with plastic wrap and then cover that with foil. This will keep it the freshest. Thaw overnight in the refrigerator before serving.
These easy, nostalgic, make-ahead lemon dessert is perfect for all occasions! It’s layers of shortbread, lemon pudding, cheesecake, and whipped cream!
1 3/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon kosher salt
1 cup butter, room temperature
2 (8- ounce) blocks cream cheese, room temperature
3/4 cup granulated sugar
2 (3.4- ounce) packages instant lemon pudding mix
3 cups cold milk (2% or whole milk)
zest of 2 lemons
1 (8- ounce) container whipped topping (like Cool Whip), thawed in the refrigerator
Preheat the oven to 350°F. Coat a 9×13 baking dish with non stick spray. Set aside.
In a large bowl combine the flour, powdered sugar, salt, and butter with a pastry cutter. The mixture will come together like a dry cookie dough. You can use your hands if you need to as well to mix.
Press the mixture evenly into the bottom of the prepared pan. Bake for 25 minutes until lightly golden. Transfer the pan to a wire rack to cool completely.
When the crust is cooled combine the cream cheese and the granulated sugar in a mixing bowl and mix until creamy. Spread this layer evenly on the crust.
In another bowl whisk together for 5 minutes the pudding, milk, and lemon zest until it’s thick. Spread the pudding layer on the cream cheese layer.
Finally spread the whipped topping on the pudding layer.
Cover airtight and chill for at least 4 hours. This is great to make a day ahead too.
Notes
Store airtight in the refrigerator for up to 4 days.
Freeze airtight for up to 2 months for best freshness. Thaw in the refrigerator.
