You will fall in love with this made-from-scratch lemon lush recipe after just one bite! Nutty shortbread crust and three sensational creamy layers – what are you waiting for?

It gets its fresh lemon flavor from real lemons, no lemon pudding mix needed. And instead of artificial whipped topping, it uses fresh cream!

made from scratch lemon lush topped with pecans

I love lemon desserts, and I love cheesecake, so this layered dessert is a new favorite! Growing up, my mom made a similar dessert with chocolate pudding, and I often requested it for my birthday. It’s so, so good!

Sometimes called lemon lasagna or lemon delight, it is packed with bright citrus flavor, and has the perfect balance of crunchy crust and creamy filling. It’s a refreshing summer dessert, but it is a hit no matter when you serve it!

I first tried it a few years ago with instant pudding, and it was good, but I didn’t love the artificial aftertaste. When a friend gave me a recipe that called for homemade pudding, I knew it would be much better, and it really is.

How to Make Lemon Lush Dessert

PREP: Let your butter and cream cheese soften at room temp. Wash, zest, and juice 1 or 2 lemons. Finely chop the pecans. Preheat your oven to 350°.
CRUST: Mix the butter, flour, sugar, and pecans in a bowl until crumbly. Press into the bottom of a 9×13″ pan. Bake at 350 for about 18 minutes. Cool completely.
FIRST LAYER: Whip the cream with an electric mixer until stiff peaks form; set aside. In another bowl, beat the cream cheese. Beat in the powdered sugar and vanilla, then fold in the whipped cream. Spread on the cooled crust.
SECOND LAYER: Whisk the sugar, cornstarch and salt in a medium saucepan. Whisk in about 1/2 cup of the water. Add the remaining water, egg yolks, and a tablespoon of the zest. Cook and whisk over medium heat until thick and bubbly.
Add the butter and stir until melted. Strain the mixture and add the rest of the lemon zest and the lemon juice. Cool slightly.
CHILL: Pour the lemon pudding over the cream cheese layer. Cover the pan with plastic wrap and chill for at least 3 hours.
TOPPING: Beat the cream at high speed until soft peaks form. Add the vanilla and powdered sugar and beat till stiff peaks form.
Spread over the lemon layer.
SERVE – Cut into large squares. If desired, garnish with additional chopped pecans, lemon slices, or crumbled lemon cookies.

slice of lemon lush with a bite taken out of it

PRO TIPS:

Straining out most of the lemon zest after cooking gives the pudding a smoother texture while still getting all the flavor from the zest.
For faster, fluffier whipped cream, chill the bowl and beaters in the freezer or fridge for a few minutes before beating the cream.
I love using this nut chopper to get finely chopped pecans in a flash!

Lemon Lush Recipe Variations:

If you are really in a hurry, you can use 12 ounces of Cool Whip in place of the whipped cream and the topping, and use instant lemon pudding. But if you have the time, homemade really is much better!
If someone in your family has a nut allergy, you can use a graham cracker crust, or use crushed lemon or golden Oreos.

bite of lemon lush on a fork with a plate of dessert underneath

More lemon recipes:

Lemon Lush Recipe

Kara

Buttery pecan crust, cream cheese layer, tangy homemade lemon pudding, and fresh whipped cream make this one of the tastiest lemon treats you will ever sink your teeth into!

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Prep Time 30

Cook Time 18

Chill Time 4

Total Time 4 48

Course Dessert: Misc.

Cuisine American

Servings servings

Calories 475 kcal

Equipment

Ingredients

Crust:

½ cup salted butter. softened to room temperature
1 cup all purpose flour
2 Tbsp granulated sugar
½ cup finely chopped pecans

Cream Cheese Layer

¾ cup heavy whipping cream
12 ounces cream cheese, softened to room temperature
1 ½ cups powdered sugar
½ tsp vanilla extract

Homemade Lemon Pudding

1 ¾ cups granulated sugar
⅓ cup corn starch
¼ tsp salt
2 cups cold water, divided
3 egg yolks
1 ½ Tbsp lemon zest, divided
½ cup fresh lemon juice
2 Tbsp salted butter, cold

Whipped Cream Layer

1 cup heavy whipping cream
⅓ cup powdered sugar
½ tsp vanilla extract

Instructions

For crust: Preheat your oven to 350 degrees. Combine all the ingredients in a small bowl and mix with your hands or a fork until crumbly. Press in the bottom of an ungreased 9×13" pan. Bake at 350° for about 18 minutes, or until golden brown. Let cool completely.
Cream cheese layer: Beat the cream until stiff, set aside. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat for 1-2 minutes. Fold in the whipped cream.
Spread the cream cheese mixture evenly over the cooled crust. Chill while you prepare the lemon layer.
For the lemon pudding layer: In a heavy saucepan, whisk together the sugar, cornstarch, and salt. Add about 1/2 cup of the water and whisk until there are no lumps. Whisk in the remaining water, egg yolks, and a tablespoon of the zest. Cook and whisk over medium heat until thick and bubbly.
Add the cold butter and stir until it melts. Press the hot mixture through a fine meshed strainer into a glass bowl. Add the last 1/2 teaspoon of zest and the lemon juice. Let cool slightly, then whisk and pour over the cream cheese layer.
Cover the dish with plastic wrap and chill for 3-4 hours, or until set.
For whipped topping: Place a glass or metal bowl and your beaters in the freezer for 10 minutes. Add cream to the bowl and beat with an electric mixer until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form.
Spread the whipped cream over the lemon layer. You can serve immediately or chill for another few hours. I like to sprinkle chopped pecans over the top.

Notes

The lemon zest adds a ton of flavor as the pudding cooks, but straining it out after it cooks gives the pudding a better texture. I like to add just 1/2 teaspoon after straining, but you can leave all the zest in if you prefer.

Nutrition

Serving: 1servingCalories: 475kcalCarbohydrates: 52gProtein: 4gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 113mgSodium: 183mgPotassium: 97mgFiber: 1gSugar: 41gVitamin A: 1003IUVitamin C: 4mgCalcium: 54mgIron: 1mg

Keyword lemon lush

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Here’s your new favorite lemon dessert! Nutty, buttery shortbread crust, creamy cheesecake layer, tart lemon filling, and whipped cream combine to make an unforgettable dessert experience!

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