Easy Lemon Dessert to Make
Make this delicious lemon lush layered dessert! It’s so delicious and is perfect for summertime to share with your friends and family.
How to Store Leftover Lemon Lush
Leftovers should be stored in an airtight container and placed in the fridge for up to four days.
You can also freeze lemon lush dessert for up to 2 months. Let it thaw overnight in the fridge
before serving.
Substitutes and Ingredients
Flour – You can substitute the flour with cookie or graham cracker crust for a sweeter crisp crust.
Sugar – Regular granulated sugar is all you need for the cream cheese layer as well as the crust.
Butter – I used salted butter for the crust, if you use unsalted you will need to add ¼ teaspoon
salt.
Cream cheese – Use full fat cream cheese for the best flavour. Light cream cheese works too,
Lemon pudding mix – You will need the 3.4 oz box of instant lemon pudding, Do not prepare as
instructed on the box, we want it a little thicker than normal. You can also use a box of lemon pie
filling and prepare it as instructed instead of the lemon pudding and milk, if you go this route
you will need to chill the dessert before adding the whipped topping.
Milk – Whole milk will give the best flavour, but you can use 2%, skim milk, or even dairy
alternatives. The milk does need to be quite cold.
Cool whip – You can also substitute with homemade whipped cream with a little powdered sugar
added to help stabilise it.
Variations
Add fresh lemon zest to the lemon pudding for a stronger lemon flavor.
Use a different pudding flavour – use chocolate pudding with a chocolate cookie crumb crust for
a chocolate lush.
Lemon Lush Dessert
Ingredients
- ½ Cup Butter softened
- ¾ Cup Granulated sugar divided
- 1 Cup All-purpose flour
- 8 oz Package cream cheese softened
- 3.4 oz Package Instant Lemon Pudding Mix
- 1 ¾ Cup Whole milk cold
- 8 oz Frozen whipped topping Cool whip, thawed
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9×9” square baking dish with a sling of aluminum foil. Set aside.
- Cream the butter and ¼ cup sugar together in the bowl of a stand mixer.
- Beat in the flour until well combined.
- Press the crust mixture into the bottom of the prepared pan and bake 20-22 minutes or until lightly browned. Set aside to cool completely.
- Beat together the cream cheese with ½ cup sugar until creamy and well combined.
- Spread the cream cheese mixture over the completely cooled crust.
- In a medium bowl prepare the pudding mix with the milk and beat until thickened.
- Spread the lemon pudding over the cream cheese layer.
- Spread the whipped topping carefully over the pudding layer.
- Chill in the refrigerator until set, at least one hour.
- Remove the dessert from the pan by carefully lifting the foil.
- Cut into squares and serve!
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