Lemon Lush Recipe
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!
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 9x13" 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
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