Lemon Lush
This lemon lush recipe stacks four cool layers into one 9x13 pan: a pecan shortbread base, a sweet cream cheese filling, a tart lemon pudding, and a whipped topping finish.
Equipment
- 9x13 inch baking dish - For baking the crust and building the layers
- Electric hand mixer - To whip the cream cheese smooth
- Glass mixing bowls - For the separate layers
- Microplane zester - For fine lemon zest
- Silicone spatula - For spreading and folding
- Whisk - For the pudding
- Fine mesh sieve - For dusting the powdered sugar without lumps
Ingredients
For the Pecan Shortbread Crust
- 2 cups all-purpose flour - 250g
- 1 cup unsalted butter - 226g, softened
- 1 cup finely chopped pecans - 115g, divided (¾ cup for the crust, ¼ cup reserved for the top)
- ¼ cup granulated sugar - 50g
- ¼ teaspoon salt
For the Cream Cheese Layer
- 8 oz cream cheese - 226g, softened to room temperature
- 1 cup powdered sugar - 120g
- 1 cup thawed whipped topping - from the tub listed below
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
For the Lemon Pudding Layer
- 2 packages instant lemon pudding mix - 3.4 oz / 96g each
- 3 cups cold whole milk - 710ml
- 1 teaspoon lemon extract - optional, for a deeper citrus note
For the Topping
- 1 tub whipped topping - 8 oz / 226g, thawed (1 cup goes into the cream cheese layer, the rest goes on top)
- ¼ cup reserved chopped pecans
- lemon slices or extra zest - to garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease the bottom of a 9x13-inch baking dish.
- In a large bowl, combine flour, softened butter, ¾ cup chopped pecans, granulated sugar, and salt. Mix with a fork or your hands until the mixture looks like coarse, crumbly dough that holds together when pressed.
- Tip the crumbs into the prepared dish and press them into an even layer across the bottom, using the flat base of a measuring cup for a smooth surface.
- Bake for 18 to 20 minutes, until the edges are lightly golden. Set the dish on a rack and let the crust cool completely, at least 30 minutes.
- Put the softened cream cheese in a medium bowl and beat it on its own for about a minute until smooth. Add the powdered sugar and beat again until fully combined with no white streaks.
- Beat in the vanilla extract and the fresh lemon zest. Fold in 1 cup of the thawed whipped topping with a spatula, gently, until the mixture is light and even. Spread this layer over the cooled crust in an even sheet, all the way to the edges.
- In a separate bowl, whisk together both packages of instant lemon pudding mix and the 3 cups of cold milk. Whisk steadily for about 2 minutes, until the mixture starts to thicken. Whisk in the lemon extract now if you are using it.
- Let the pudding stand for 5 minutes to firm up to a spreadable, custardy set. Spread the pudding gently over the cream cheese layer, being careful not to pull the layer below up into it.
- Spread the remaining whipped topping (about 2 cups) evenly over the pudding layer. Scatter the reserved ¼ cup of chopped pecans over the top. Add lemon slices or a little extra zest for color.
- Cover the dish loosely and refrigerate for at least 4 hours, or overnight for the cleanest slices. Cut into squares with a sharp knife, wiping the blade between cuts, and serve cold.
Notes
- Cool the crust all the way. Warm shortbread melts the cream cheese layer and gives you a runny base, so let it come fully to room temperature first.
- Thaw the whipped topping. A frozen or partly frozen tub will not fold in smoothly or spread evenly, so let it soften in the fridge before you begin.
- Beat the cream cheese solo first. Whip it on its own before adding anything else to prevent stubborn white lumps.
- Skip lemon juice in the pudding. Acid can keep instant pudding from setting and turn it watery, so build lemon flavor with zest and extract instead.
- Use whole milk. The extra fat helps the pudding set firmer than low-fat or skim milk does.
- Chill overnight for parties. The layers hold their edges best after a long rest, which makes serving neat squares much easier.
- Wipe the knife between cuts. Clean slices show off the four layers and keep the plate tidy.
- Storage: Cover tightly and refrigerate for up to 3 to 4 days. Serve cold. Do not freeze, as the pudding and whipped topping tend to separate and turn watery once thawed.
- Make-ahead: Assemble the whole dessert up to a day in advance, which actually improves how cleanly it slices. You can also bake and store the crust separately, then assemble the layers the morning you plan to serve it.
- Variations: Try lemon-blueberry by scattering fresh blueberries between the cream cheese and pudding layers, swap lemon for lime to make a key lime version, use graham cracker crumbs for a no-bake bottom, or omit pecans for a nut-free base.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 44gProtein: 5gFat: 26gSaturated Fat: 15gCholesterol: 50mgSodium: 320mgFiber: 1gSugar: 30g
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