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A whole, uncut, lemon lush dessert resting on a cutting board. Pecan pieces and a sliced lemon on near the dessert. A stack of plates, napkins and forks in the lower part of the frame. Everything sits on a white wooden tabletop.

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
Prep Time 45 minutes
Refrigeration Time 4 hours
Total Time 4 hours 45 minutes
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
  

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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