My Lemon Lush dessert packs tangy lemon layers, creamy indulgence, and a nutty crunch. It’s an irresistible treat that’s refreshingly bright, decadent and satisfying.
Preheat oven to 350 degrees F. Grease a 13x9 baking dish with butter (or shortening). Set aside.
In a food processor, combine flour, butter, sugar, salt, and pecans. Process ntil small crumbs.
Pour crumbs into bottom of baking dish. Press firmly. Bake for 30 minutes, until the edges of the crust are lightly browned. Cool for 30 minutes, then place in freezer while you make the filling.
For the cream cheese layer
In a large mxing bowl, beat the cream cheese and powdered sugar together until smooth. Mix in lemon juice and lemon zest, then fold in the Cool Whip. Set aside.
For the pudding layer
Combine the Instant lemon pudding mix with the milk in a mixing bowl. Whisk until it starts to thicken, about 2 minutes. Set aside.
Assembly
Spread the cream cheese layer on top of the cooled crust. Spoon lemon pudding over the cream cheese layer. Finally spread the remaining 8 ounces of Cool Whip over the top.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
Cut into slices and serve with lemon slices, or zest.
Notes
Use homemade whipped cream instead of whipped topping for the cream cheese layer and topping. Whip 4 cups of cold heavy whipping cream and 1 cup of powdered sugar at high speed until stiff.
Top with chopped pecans instead of lemon slices and zest.
You’ll want to keep this dessert chilled as much as possible. Place it back in the fridge in between servings.
Refrigerator: Cover the Lemon Lush with plastic wrap and store it in the refrigerator for up to 3 days.
Freezer: Cover the dessert with plastic wrap and foil, to prevent freezer burn, and store it in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
You’ll want to make sure the crust is fully baked and cooled before adding the other layers. If the crust is still too warm, the layers may get melty.
Make sure the cream cheese and powdered sugar are smooth and lump-free after mixing them.
For more lemon flavor, add another tablespoon of lemon zest to the pudding layer.