Lemon Lush Dessert
If you’re craving a treat that’s light, creamy, and bursting with bright citrus flavor, this Lemon Lush Dessert is a must-try! It’s easy to assemble and perfect for parties.
Lemon Lush is a nostalgic twist on the creamy layered desserts that took kitchens by storm in the 1960s and 1970s, like Chocolate Delight and Cherry Delight.
It’s no wonder these desserts have stood the test of time. They’re as beautiful as they are delicious. I especially love the contrast between the crunchy crust and the creamy layers of sweetened cream cheese, lemon pudding, and whipped topping.
I’m bookmarking this one for Easter and summer get-togethers especially! Here are a few tips on making the best Lemon Lush (a.k.a. Lemon Delight!):
- Be sure to soften the cream cheese before starting.
- Want to use whipped cream instead of whipped topping? See the “Notes” section in the recipe card for how to do that.
- For the prettiest slices, freeze the dessert for 45 minutes before slicing.
Jump to:
Here’s What You’ll need
- Be sure the lemon pudding mix says “instant” on the box. Cook and serve pudding doesn’t work here.
- You can substitute walnuts for the pecans, or leave the nuts out altogether. I personally like the crunch that they add!
- The milk doesn’t matter (skim, 2%, whole, etc.). Just be sure it’s cow’s milk. Dairy alternative milks don’t work with the instant pudding.
- The “light” versions of cream cheese and whipped topping work just fine here.
How to Make Lemon Lush Dessert
- Mix the flour, salt, and butter until crumbly. I like using my hands or a pastry blender to incorporate the butter into the flour (just like you do for pie crust).
- Pat the crust into a pan and bake. Let cool.
- Mix the cream cheese and powdered sugar, then fold in the whipped topping.
- Spread the cream cheese mixture on top of the cooled crust.
5. Mix the lemon pudding and milk together.
6. Spread over the cream cheese layer.
7. Top with the remaining whipped topping.
8. Refrigerate for at least 4 hours, then slice and serve. I like to freeze the dessert for 45 minutes before serving to get nice looking slices.
Want Even More lemon Flavor?
A reader on Pinterest named Sharon mentioned that she makes this dessert with lemon Oreos for the crust for even more lemon flavor. I love that idea!
To make a lemon Oreo crust, blitz a package of lemon Oreos (14.3 oz) in the food processor until crumbs form. Mix the crumbs with 6 tablespoons of melted butter, and pat firmly into the 13×9-inch pan. Then proceed with the recipe as directed (no need to bake an Oreo crust).
📖 Recipe
Lemon Lush Dessert
Ingredients
First layer:
- 1½ cups all-purpose flour
- ½ cup finely chopped pecans
- ¾ cup butter, cubed (1½ sticks)
- ½ teaspoon salt (omit if using salted butter)
Second layer:
- 1 package (8 oz) cream cheese (softened)
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip—use an 8 ounce container)
Third layer
- 2 small boxes (3.4 oz each) instant lemon pudding (such as Jello brand)
- 3 cups milk
Fourth layer:
- Remaining whipped topping from an 8 ounce container
Instructions
- Preheat oven to 350°F.
- For the first layer, place the flour and salt (if using) in a large mixing bowl. Cut in butter with two forks or a pastry blender. Alternatively, you can also use your fingers to work in the butter until pea-size lumps form. Stir in pecans.1½ cups all-purpose flour, ½ cup finely chopped pecans, ½ teaspoon salt, ¾ cup butter, cubed
- Press the mixture into a 13×9 inch pan. Bake for 16–20 minutes, or until the edges are lightly golden brown. Cool completely.
- For the second layer, place cream cheese and powdered sugar in a large bowl. Mix with a handheld mixer until light and fluffy. Fold in 1 cup of whipped topping with a spatula, and spread the mixture over the cooled crust.1 package (8 oz) cream cheese, 1 cup powdered sugar, 1 cup whipped topping
- For the third layer, beat instant pudding and milk together with a handheld mixer for 2 minutes. The pudding will thicken. Pour on top of the second layer and spread it out evenly.2 small boxes (3.4 oz each) instant lemon pudding, 3 cups milk
- Carefully dollop the remaining whipped topping on top of the pudding mixture, and spread it with an offset spatula or butter knife. Cover the dish with plastic wrap, and place in the refrigerator for at least 4 hours, or overnight.Remaining whipped topping from an 8 ounce container
- When you’re ready to serve, place the dessert in the freezer for 45 minutes to firm up. (Freezing the dessert ensures that you’ll get nice looking layers when cutting it.) If you don't care about this, or are serving it with a spoon for everyone to scoop their own slice, skip this step.
- Slice the dessert into squares with a sharp knife, and serve.
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