Lemon Lush Dessert Recipe
I absolutely adore this recipe because it combines the bright and zesty flavor of lemon with a creamy, layered delight that’s irresistibly refreshing. Plus, it’s the perfect blend of textures with a buttery pecan crust and silky-smooth cream cheese and pudding layers, making it a total crowd-pleaser at any gathering!
Crafting balanced desserts is my passion, and my Lemon Lush Dessert embodies that balance perfectly. Its crust, which is made with all-purpose flour and unchopped pecans, provides just the right amount of buttery crunch and texture.
The crust theme is carried through to the second layer, which is a creamy layer of softened cream cheese that would, by itself, have the texture of a firm custard. But slather it on the crust, and it is on its way to a rapturous dessert.
Then there is the layer of lemon pudding.
Ingredients
Flour for every purpose: Supplies basic building materials; the main thing is carbon compounds.
Butter without salt: Adds richness; comes from a fat source.
Pecans, when chopped, introduce a delightful crunch to the dish.
They are abundant in protein and healthy fats, rendering them a nutritious addition.
Cream cheese: Contributes to creamy texture; provides fat and protein.
Confectioners’ sugar: Sweetens the dish; mainly provides carbohydrates.
Topping that is whipped: Contributes lightness; contains a lot of sugar and fat.
Lemon pudding mix instant: Supplies lemon flavor; predominantly carbohydrates.
Chilled milk: Merges essential components; fountainhead of calcium and protein.
Lemon zest: imparts freshness; provides vitamin C.
Ingredient Quantities
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
- 2 packages (3.4 oz each) instant lemon pudding mix
- 2 3/4 cups cold milk
- 2 cups whipped topping (for topping)
- Optional: Lemon zest for garnish
Instructions
1. Set your oven to 350°F (175°C) to warm up.
2. In a bowl of medium size, combine the flour, softened butter, and chopped pecans. Mix until a crumbly dough forms.
3. Evenly press the dough into the bottom of a 9×13-inch baking pan and bake it for 15 to 20 minutes. It should be just turning golden and should not be allowed to brown too much as it will darken in color some during cooling. Let it cool completely.
4. In another bowl, smoothly and creamily mix together the softened cream cheese and powdered sugar.
5. Incorporate 1 cup of whipped topping into the cream cheese mixture, taking care to fold it in gently.
6. Evenly spread the layer of cream cheese over the cool crust.
7. In a separate bowl, combine the instant lemon pudding mix and cold milk. Whisk until the mixture thickens, approximately 2-3 minutes.
8. Spread the lemon pudding over the layer of cream cheese, smoothing it out.
9. Spread the last 2 cups of whipped topping over the lemon pudding layer, smoothing it out as you go with a spatula.
10. You can choose to garnish with lemon zest before refrigerating the dessert for at least 4 hours or until set. Serve while chilled.
Equipment Needed
1. Oven
2. Mixing bowl (medium)
3. Mixing bowl (small or medium for cream cheese and sugar)
4. Mixing bowl (small for pudding mix)
5. Measuring cups
6. Measuring spoons
7. Spatula
8. Whisk
9. 9×13-inch baking pan
10. Spoon or spatula for spreading
11. Cooling rack (optional)
12. Grater or zester (if using lemon zest for garnish)
FAQ
- Can I make Lemon Lush Dessert ahead of time?Certainly! It is possible to get it ready one day before. Just make sure to cover it nicely and then pop it in the fridge until it’s your time to shine in the kitchen.
- Can I use fresh whipped cream instead of store-bought whipped topping?Certainly! The topping can be replaced with freshly whipped cream, just as you would substitute it for any other dessert. However, if you’re making a dessert in which you’d like the whipped cream to hold its shape a little longer, then you’re probably going to want to make crème chantilly.
- Can I use a different type of nut instead of pecans?Certainly, walnuts or almonds may be used in place of pecans.
- Is it possible to make this dessert gluten-free?Indeed, just substitute a gluten-free flour blend for the all-purpose flour.
- How should leftovers be stored?Any leftovers should be kept in an airtight container in the refrigerator and should be eaten within 3 days.
- Can I use homemade lemon pudding instead of instant?You can, but make sure it is completely cooled and has the same consistency as instant pudding before you do layer it.
Substitutions and Variations
For all-purpose flour, you may substitute whole wheat flour for a bit more fiber and a nuttier flavor. Use gluten-free flour for a gluten-free option.
You can use coconut oil or margarine instead of unsalted butter, but it might somewhat change the taste and texture.
If pecans are not available, use walnuts or almonds in their place for a similarly crunchy result.
Use a low-fat cream cheese or a vegan version for a healthier, dairy-free alternative.
Instead of using Cool Whip, you can use homemade whipped cream or a dairy-free whipped topping for a fresh or vegan alternative.
Pro Tips
1. Chill the Ingredients: Ensure your cream cheese and whipped topping are very cold before mixing. This will help the layers set properly and maintain a firm texture.
2. Toast the Pecans: For an extra depth of flavor, consider toasting the chopped pecans before mixing them into the crust. Toast them in a dry skillet over medium heat for a few minutes until they become fragrant.
3. Prevent Soggy Crust: After baking the crust, make sure it cools completely before adding the cream cheese layer. This ensures the crust remains firm and doesn’t become soggy.
4. Smooth Layers: To achieve smooth, even layers, use an offset spatula when spreading the cream cheese and pudding layers. This will give the dessert a polished and professional appearance.
5. Add Lemon Zest to the Pudding: For an enhanced lemon flavor, consider adding a bit of fresh lemon zest directly into the pudding mix. This will intensify the citrus taste and add a refreshing aroma.
Lemon Lush Dessert Recipe
My favorite Lemon Lush Dessert Recipe
Equipment Needed:
1. Oven
2. Mixing bowl (medium)
3. Mixing bowl (small or medium for cream cheese and sugar)
4. Mixing bowl (small for pudding mix)
5. Measuring cups
6. Measuring spoons
7. Spatula
8. Whisk
9. 9×13-inch baking pan
10. Spoon or spatula for spreading
11. Cooling rack (optional)
12. Grater or zester (if using lemon zest for garnish)
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
- 2 packages (3.4 oz each) instant lemon pudding mix
- 2 3/4 cups cold milk
- 2 cups whipped topping (for topping)
- Optional: Lemon zest for garnish
Instructions:
1. Set your oven to 350°F (175°C) to warm up.
2. In a bowl of medium size, combine the flour, softened butter, and chopped pecans. Mix until a crumbly dough forms.
3. Evenly press the dough into the bottom of a 9×13-inch baking pan and bake it for 15 to 20 minutes. It should be just turning golden and should not be allowed to brown too much as it will darken in color some during cooling. Let it cool completely.
4. In another bowl, smoothly and creamily mix together the softened cream cheese and powdered sugar.
5. Incorporate 1 cup of whipped topping into the cream cheese mixture, taking care to fold it in gently.
6. Evenly spread the layer of cream cheese over the cool crust.
7. In a separate bowl, combine the instant lemon pudding mix and cold milk. Whisk until the mixture thickens, approximately 2-3 minutes.
8. Spread the lemon pudding over the layer of cream cheese, smoothing it out.
9. Spread the last 2 cups of whipped topping over the lemon pudding layer, smoothing it out as you go with a spatula.
10. You can choose to garnish with lemon zest before refrigerating the dessert for at least 4 hours or until set. Serve while chilled.