Lemon Lush Dessert - made from scratch recipe

Lemon Lush Dessert is a classic layered dessert that brings together a buttery crust, creamy cheesecake filling, zesty lemon curd, and a fluffy whipped cream topping. It's the perfect combination of tangy, sweet, and refreshing flavors-ideal for spring and summer gatherings, potlucks, or simply satisfying your sweet tooth any time of the year.

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I'm a citrus lover. I use lemon in a substantial number of recipes, and when it comes to desserts, lemon lush and key lime pie are in my top three all-time favorites. I love the sweet and tangy combination. Though lemon lush dessert is considered a Southern dessert, the Midwest has made it a staple at potlucks and family gatherings for decades. Every holiday at my grandma's house, I have two priorities: her homemade noodles and lemon lush. The pecan shortbread crust layer with a lemon cream cheese filling and tangy lemon pudding layer? Perfection! This is my own take on her lemon lush. Make this recipe a day ahead of when you want to serve it because it needs to set up in the refrigerator overnight. In this recipe, everything is scratch-made, but there are a handful of shortcuts listed below to make it easier and faster if you prefer!

Why You'll Love Lemon Lush

• Bright and Refreshing: The tangy lemon curd layer adds the perfect zing paired with the buttery shortbread crust.
• Easy to Make: With four layers, it comes together surprisingly quickly.  There are shortcuts listed below the recipe to make it even faster.
• Crowd-Pleaser: This lush dessert recipe is a guaranteed hit at gatherings!

Ingredients for Lemon Lush Dessert

Key Ingredients

• Nuts: Pecans are so perfect in this dessert! But walnuts also make a delicious shortbread crust for this dessert.
• Cream Cheese: Always full-fat! The "light" versions are not as good.
• Lemons: Fresh lemons are best. Bottled real lemon juice will work in a pinch.
• Heavy Whipping Cream: Heavy whipping cream makes the most delicious whipped cream!
• Butter: Unsalted butter in any baked goods is ideal.

See the recipe card below for quantities.

Step-by-Step Instructions for Scratch-made Lemon Lush

Crust Layer:

1. Step 1: Make the Pecan Crust Layer: Preheat your oven to 350°F (175°C). In a mixing bowl, combine melted butter, flour, a pinch of salt, and pecans (if using). Press the mixture into a 9x13-inch baking dish to form an even layer.

2. Step 2: Bake the Crust: Bake for 10-15 minutes, or until lightly golden. Let the crust cool completely before adding the next layer.

Cream Cheese Layer:

3. Step 3: Make the Whipped Cream: In a large, chilled mixing bowl, combine heavy cream and powdered sugar. Use an electric mixer to whip the cream on medium-high speed until stiff peaks form. Reserve 1 cup of whipping cream for the cream cheese layer and the remaining 2 cups for the top layer.  Keep the whipped cream in the refrigerator until ready to use.

4. Step 4: Prepare the Cream Cheese Mixture: In a large bowl, beat room temperature cream cheese and powdered sugar until smooth and fluffy.

5. Step 5: Fold in Whipped Cream: Gently fold in 1 cup of homemade whipped cream until fully incorporated.

6. Step 6: Spread Cream Cheese Layer: Spread this layer evenly over the cooled crust.

Curd Layer & Assembly

7. Step 7: Make Lemon Curd: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, lemon juice, and lemon zest until well combined. Cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil. Remove from heat and stir in butter, one piece at a time, until fully melted and incorporated.

8. Step 8: Cool the Lemon Curd: Press the curd through a mesh strainer to remove any lumps. Cover the surface of the curd with plastic wrap and refrigerate until it has cooled.

9. Step 9: Pour Lemon Layer: Spread the cooled lemon curd over the cream cheese layer.

10. Step 10: Finish Assembling Dessert: Gently spread the remaining whipped cream on top of the lemon curd layer. Place in the refrigerator and allow to chill for a minimum of 4 hours, allowing the layers to set. When it's time to serve, garnish with chopped pecans and lemon zest. Cut, serve, and enjoy!

Tips and Tricks for Perfect Lemon Lush

• Cool the Crust Completely: Adding the cream cheese layer too soon can cause it to melt, ruining the layers.
• Cool the Curd Completely: Cool the curd in the refrigerator before pouring it on top of the cream cheese layer. Cover the surface with plastic wrap to prevent a skin from forming.
• Cold Heavy Cream: Heavy cream should be very cold when using it to make whipped cream. Chilling the mixing bowl helps, too!
• Chill Overnight: For the best flavor and firm layers, let the dessert set up in the fridge overnight.
• Use Fresh Lemon Zest: A little fresh lemon zest on top enhances the citrus flavor and makes the dessert look more vibrant.

Shortcuts for Lemon Lush Recipe

If you're short on time, here are some easy substitutions:

• Cookie Crust: Use packaged Pecan Sandies, Nilla Wafers, or graham crackers for a cookie crust.  Put 1.5 cups in a food processor and blitz them until they are fine crumbs.  Combine them with a ½ cup softened butter and press them into your dish for a quick and flavorful base. Bake as directed. 
• Lemon Curd Layer: Replace the homemade lemon curd with 2 boxes of lemon instant pudding mix prepared with 3 cups of cold milk. I recommend using whole milk.
• Whipped Cream Topping: Use Cool Whip instead of homemade whipped cream for a no-fuss topping.

Variations

You can get creative with the pudding layer in this recipe to suit different tastes! Here are a few ideas instead of lemon:

• Chocolate: Swap the lemon curd layer for a rich chocolate pudding for a decadent twist.
• Vanilla or French Vanilla: Keep it classic and mild with a creamy vanilla flavor.
• Strawberry: Use strawberry pudding for a fruity, spring-inspired variation.
• Butterscotch: Add a deep, caramel-like flavor with a butterscotch pudding layer.
• Coconut Cream: Bring a tropical vibe with coconut cream pudding.
• Pistachio: One of my all-time favorite flavors! In addition to the pistachio pudding, use pistachios in the crust in place of the pecans.

Equipment

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• Mixing Bowls: At least 3 bowls of various sizes for preparing the crust, cream cheese layer, and whipped cream.
• Electric Mixer: A hand mixer or stand mixer for whipping the cream and beating the cream cheese mixture.
• 9x9-Inch Baking Dish: For assembling and baking the dessert.
• Silicone Spatula or Wooden Spoon: For stirring and spreading layers evenly.
• Whisk: Essential for making the homemade lemon curd.
• Medium Saucepan: For cooking the lemon curd.
• Zester or Microplane: To zest fresh lemons.
• Citrus Juicer: For extracting fresh lemon juice.
• Fine Mesh Strainer: To press the curd through and remove any lumps before cooling.
• Plastic Wrap or Foil: To cover the dessert while chilling.

Storage

• Refrigerator: Cover tightly with plastic wrap or store in an airtight container. Enjoy within 3-4 days for the best taste and texture.
• Freezing: Freezing is not ideal for Lemon Lush, as it may compromise the creamy layers.

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Recipe

Lemon Lush Dessert from Scratch

Layla @ Poppy Trail Table

Lemon Lush Dessert from scratch is the ultimate dessert for lemon lovers, combining a buttery shortbread crust, and tangy citrus with creamy, fluffy layers that melt in your mouth. And it has show-stopping appeal on a dessert table!

5 from 1 vote

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Prep Time 45 minutes mins

Refrigeration Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 493 kcal

Equipment

• Mixing bowls At least 3 bowls of various sizes for preparing the crust, cream cheese layer, and whipped cream.
• Electric Mixer A hand mixer or stand mixer for whipping the cream and beating the cream cheese mixture.
• 9x9-Inch Baking Dish For assembling and baking the dessert.
• Silicone Spatula or Wooden Spoon For stirring and spreading layers evenly.
• Whisk Essential for making the homemade lemon curd.
• Medium Saucepan For cooking the lemon curd.
• Zester or Microplane To zest fresh lemons.
• Citrus Juicer For extracting fresh lemon juice.
• Fine Mesh Strainer To press the curd through and remove any lumps before cooling.
• Plastic Wrap or Foil To cover the dessert while chilling.

Ingredients

  

1x2x3x

Crust

• ½ cup (1 stick) unsalted butter
• 1 cup all-purpose flour 120 grams
• ½ cup chopped pecans

Whipped Cream

• 1 ½ cups heavy whipping cream
• 4 tablespoons confectioners sugar
• 1 teaspoon vanilla extract

Cream Cheese Layer

• 8 ounces cream cheese, softened to room temperature
• 1 cup confectioners sugar 125 grams
• 1 cup whipped cream
• 1 tablespoon lemon juice optional

Lemon Curd Layer

• ¾ cup fresh squeezed lemon juice
• 5 egg yolks
• 1 cup granulated white sugar 100 grams
• 2 tablespoons cornstarch
• 2 teaspoons freshly squeezed lemon juice
• 4 tablespoons unsalted butter, cut into small pieces

Instructions

 

• Step 1: Make the Pecan Crust Layer: Preheat your oven to 350°F (175°C). In a mixing bowl, combine melted butter, flour, a pinch of salt, and pecans (if using). Press the mixture into a 9x13-inch baking dish to form an even layer.
• Step 2: Bake the Crust: Bake for 10-15 minutes, or until lightly golden. Let the crust cool completely before adding the next layer.
• Step 3: Make the Whipped Cream: In a large, chilled mixing bowl, combine heavy cream and powdered sugar. Use an electric mixer to whip the cream on medium-high speed until stiff peaks form. Reserve 1 cup of whipping cream for the cream cheese layer and the remaining 2 cups for the top layer.  Keep the whipped cream in the refrigerator until ready to use.
• Step 4: Prepare the Cream Cheese Mixture: In a large bowl, beat room temperature cream cheese and powdered sugar until smooth and fluffy.
• Step 5: Fold in Whipped Cream: Gently fold in 1 cup of homemade whipped cream until fully incorporated.
• Step 6: Spread Cream Cheese Layer: Spread this layer evenly over the cooled crust.
• Step 7: Make Lemon Curd: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, lemon juice, and lemon zest until well combined. Cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil. Remove from heat and stir in butter, one piece at a time, until fully melted and incorporated.
• Step 8: Cool the Lemon Curd: Press the curd through a mesh strainer to remove any lumps. Cover the surface of the curd with plastic wrap and refrigerate until it has cooled.
• Step 9: Pour Lemon Layer: Spread the cooled lemon curd over the cream cheese layer.
• Step 10: Finish Assembling Dessert: Gently spread the remaining whipped cream on top of the lemon curd layer. Place in the refrigerator and allow to chill for a minimum of 4 hours, allowing the layers to set. When it's time to serve, garnish with chopped pecans and lemon zest. Cut, serve, and enjoy!

Notes

Tips and Tricks for Perfect Lemon Lush

• Cool the Crust Completely: Adding the cream cheese layer too soon can cause it to melt, ruining the layers.
• Cool the Curd Completely: Cool the curd in the refrigerator before pouring it on top of the cream cheese layer. Cover the surface with plastic wrap to prevent a skin from forming.
• Cold Heavy Cream: Heavy cream should be very cold when using it to make whipped cream. Chilling the mixing bowl helps, too!
• Chill Overnight: For the best flavor and firm layers, let the dessert set up in the fridge overnight.
• Use Fresh Lemon Zest: A little fresh lemon zest on top enhances the citrus flavor and makes the dessert look more vibrant.

Shortcuts for Lemon Lush Recipe

If you're short on time, here are some easy substitutions:

• Cookie Crust: Use packaged Pecan Sandies, Nilla Wafers, or graham crackers for a cookie crust.  Put 1.5 cups in a food processor and blitz them until they are fine crumbs.  Combine them with a ½ cup softened butter and press them into your dish for a quick and flavorful base. Bake as directed. 
• Lemon Curd Layer: Replace the homemade lemon curd with 2 boxes of lemon instant pudding mix prepared with 3 cups of cold milk. I recommend using whole milk.
• Whipped Cream Topping: Use Cool Whip instead of homemade whipped cream for a no-fuss topping.

Storage

• Refrigerator: Cover tightly with plastic wrap or store in an airtight container. Enjoy within 3-4 days for the best taste and texture.
• Freezing: Freezing is not ideal for Lemon Lush, as it may compromise the creamy layers.

Nutrition

Calories: 493kcalCarbohydrates: 49gProtein: 4gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 92mgSodium: 70mgPotassium: 96mgFiber: 1gSugar: 39g

Nutrition Facts

Lemon Lush Dessert from Scratch

Amount per Serving

Calories

493

% Daily Value*

Fat

 

33

g

51

%

Saturated Fat

 

19

g

119

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

10

g

Cholesterol

 

92

mg

31

%

Sodium

 

70

mg

3

%

Potassium

 

96

mg

3

%

Carbohydrates

 

49

g

16

%

Fiber

 

1

g

4

%

Sugar

 

39

g

43

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

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