This Lemon Lush is an ideal one-pan dessert for spring gatherings, summer picnics, potlucks and backyard barbecues. Light, bright and refreshing, it features four layers: a buttery pecan crust, a smooth lemon cream cheese layer, a silky lemon pudding layer, and a whipped topping finished with lemon zest and optional chopped pecans.
Think sunny days, blooming gardens and the unmistakable zing of fresh lemons. This Lemon Lush delivers a bright citrus flavor without being overly sweet, making it a crowd-pleaser for both casual and special occasions. It’s similar in feel to other lemon layered desserts but sized perfectly for a 9×13 pan so you can serve a family or share at a gathering.
Ingredients for Lemon Lush
Bottom Pecan Crust Layer
- 2 cups all-purpose flour
- 1 cup butter, melted and cooled
- 1/2 cup finely chopped pecans
- 1/4 cup granulated white sugar
Lemon Cream Cheese Layer
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice (2 tablespoons preferred)
Lemon Pudding Layer
- 2 (3.4-ounce) packages instant lemon pudding mix
- 2 cups milk
Whipped Topping & Lemon Zest Garnish
- 1 (8-ounce) container whipped topping (such as Cool Whip) or an equal amount of whipped cream
- Zest of 1/2 lemon
- Optional: finely chopped pecans for sprinkling
- Optional: lemon slices for garnish
Kitchen Tools Needed
- 13×9 inch baking dish
- Food processor or knife for chopping pecans
- Large mixing bowls
- Measuring cups and liquid measuring cup
- Baking spatula and offset spatula for spreading layers
- Whisk or electric mixer
- Grater for zesting the lemon
- Sharp knife for slicing
Tip: an offset spatula helps spread each layer smoothly. Wipe the spatula clean between layers for neat results. After chilling, run a butter knife along the pan sides to reveal clean, defined layers when serving.
You can freeze the dessert overnight (at least 6 hours) to achieve more defined slices; use a sharp knife to cut through the crust before lifting pieces with a spatula. If you choose homemade whipped cream instead of whipped topping, do not freeze—the texture may not hold well.
Using an organic lemon is recommended if you plan to use the zest on top.
Garnish ideas: sprinkle lemon zest only, or add a scatter of finely chopped pecans. For a fancier presentation, pipe the whipped topping with a pastry bag and tip.
This dessert is delightfully light and so flavorful you may find yourself reaching for a second slice.
More One-Pan Desserts
- S’mores Icebox Cake
- Pineapple Dream Dessert
- Blueberry Delight
- Strawberry Jello Pretzel Salad
- Banana Split Dessert
- Cherry Lush
- Lemon Cream Cheese Pudding Dessert
This recipe is inspired by Lemon Lush from Spicy Southern Kitchen.
Lemon Lush
IMPORTANT – Frequently Asked Questions and tips are included above in the post. Scroll up to review them if needed.
Ingredients
Bottom Pecan Crust Layer:
- 2 cups all-purpose flour
- 1 cup butter melted and cooled
- ½ cup pecans finely chopped
- ¼ cup granulated white sugar
Lemon Cream Cheese Layer:
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed lemon juice
Lemon Pudding Layer:
- 6.8 ounces instant lemon pudding mix (2 x 3.4-ounce packages)
- 2 cups milk
Whipped Topping & Garnish:
- 8 ounces whipped topping Cool Whip or equal amount whipped cream
- Zest of 1/2 a lemon
- Optional: finely chopped pecans
- Optional: lemon quarter slices for garnish
Before You Begin
- Use an offset spatula for neat layers and clean it between spreads.
- To serve with clearly defined layers, run a butter knife along the pan sides after chilling.
- Freeze overnight for firmer slices, but avoid freezing if you used homemade whipped cream.
- Organic lemon is recommended for the zest used as garnish.
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl combine the flour, melted and cooled butter, finely chopped pecans and 1/4 cup sugar. Press the mixture evenly into the bottom of a 9×13 inch baking pan. Bake 20–25 minutes (25 minutes works best) until golden brown. Allow the crust to cool completely before adding the next layers.
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With a hand mixer, beat the softened cream cheese, powdered sugar and 1–2 tablespoons fresh lemon juice until smooth and even. Spread this lemon cream cheese layer over the cooled crust.
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In a separate bowl whisk the milk and instant lemon pudding mix until the pudding thickens (about 4–5 minutes). Spread the pudding evenly over the cream cheese layer.
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Spread thawed whipped topping over the pudding. Sprinkle lemon zest and optional chopped pecans on top. Refrigerate at least 1 hour to set before serving. If desired, freeze overnight for cleaner slices (do not freeze if you used homemade whipped cream). Enjoy!
Nutrition
Note: recipes on this site are tested with conventional ovens and stovetops; oven temperatures can vary. Use an oven thermometer if needed and adjust times for small countertop ovens. For appliances like pressure cookers, air fryers or slow cookers, consult appliance-specific instructions when adapting recipes.
This post originally appeared on this blog on March 28, 2017.