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Lemon Lush Dessert is a bright, creamy, and crowd-friendly dessert featuring a buttery shortbread crust, tangy cream cheese layer, homemade lemon pudding, and fluffy whipped cream topping. It is perfect for gatherings, easy to prepare with common kitchen tools, and serves 12 portions.

Ingredients

Scale
  • 1 cup cold unsalted butter, cubed
  • 2 cups all-purpose flour, fluffed and leveled
  • ⅓ cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 ½ cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • 3 large eggs
  • 3 tbsp cornstarch
  • 2–3 tbsp lemon zest
  • ½ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F. In a bowl, mix 2 cups flour, ⅓ cup granulated sugar, and 1 cup cold cubed butter with fingers or pastry cutter until crumbly. Press evenly into a 9×13-inch pan. Bake 10–12 minutes until dry and set on top. Cool completely.
  2. Using an electric mixer, beat 16 oz cream cheese until smooth. Add 1 ½ cups powdered sugar and 2 tbsp fresh lemon juice; beat until combined. Spread evenly over cooled crust. Refrigerate while making pudding.
  3. In a saucepan, whisk together 1 ½ cups whole milk, ¾ cup granulated sugar, 3 eggs, 3 tbsp cornstarch, and 2-3 tbsp lemon zest. Cook over medium heat, stirring constantly, until thick and glossy. Remove from heat; stir in ½ cup fresh lemon juice, 1 tsp vanilla extract, and optional yellow food coloring. Strain through a fine mesh and cool to room temperature.
  4. Spread cooled pudding evenly over cream cheese layer with a spatula without mixing. Cover and refrigerate for at least 6 hours or overnight to set.
  5. Just before serving, whip 2 cups heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Spread evenly over the top. Slice into squares and serve chilled.

Notes

Ensure the crust is completely cool before adding the cream cheese layer to prevent melting., Chill the assembled dessert for a minimum of 6 hours for clean, neat slices., Store leftovers covered in the refrigerator for up to 4 days; avoid freezing as it affects texture., Optional substitutions: swap shortbread crust with graham cracker or Golden Oreo crumbs mixed with melted butter., Store-bought instant lemon pudding and Cool Whip can be used as shortcuts but homemade versions yield better flavor and texture., Add toasted chopped walnuts or pecans between layers or a thin spread of lemon curd for additional texture and flavor.

Nutrition

Find it online: https://gingerbaking.com/lemon-lush-dessert-recipe/