This Lemon Lush Recipe is a cool, creamy, layered lemon dessert with a buttery graham cracker crust, silky lemon pudding layer, and fluffy whipped topping—perfect as a no bake lemon dessert for hot summer days or any citrus dessert craving.
What Makes This Lemon Lush Recipe So Special?
If you grew up in the Midwest like I did, you probably saw some version of this layered lemon dessert on every church potluck and family reunion table. This Lemon Lush Recipe is my updated, slightly lighter take on that nostalgic classic—still rich and comforting, but a little brighter and more balanced.
We’re talking four dreamy layers:
- A buttery graham cracker crust (no oven needed if you chill it well)
- A tangy lemon cream cheese layer
- A cool, silky lemon pudding layer
- A cloud of whipped topping for that final “lush” finish
What I love most is how this creamy lemon dessert fits almost any occasion. I pull it out for Easter, July 4th cookouts, and honestly, even December parties when everyone’s tired of chocolate and wants a refreshing citrus dessert recipe instead.
From a health perspective, it’s still dessert—let’s be honest—but we use less sugar than many old-school versions, and you can choose lighter cream cheese, reduced-fat whipped topping, or even a homemade whipped cream if that’s your style. It’s also an easy lemon dessert recipe that doesn’t ask you to fuss with eggs, meringue, or a fussy pie crust.
And if you’re curious from a “what-are-people-actually-making” angle: searches for lemon lush bars and summer lemon dessert ideas jump every spring and early summer. So if you’re feeling pulled toward something fresh and lemony right now, you’re not alone.
Why You’ll Love This Lemon Lush Recipe
- No oven needed – You can skip the baking step and let the graham cracker crust set in the fridge.
- Perfect summer lemon dessert – Cool, creamy layers that taste refreshing, not heavy.
- Easy to make ahead – It actually tastes better after it chills for several hours.
- Family-friendly flavors – Mild sweetness, bright lemon, and familiar textures that kids and adults both love.
- Simple grocery store ingredients – Nothing fancy; just pantry staples and dairy aisle basics.
- Flexible for lighter versions – Use reduced-fat cream cheese, sugar-free pudding, or lighter whipped topping if you prefer.
- Feeds a crowd – This layered lemon dessert is made in a 9×13 pan, so it’s party-ready.
- No special baking skills – If you can stir and spread, you can make it.
Ingredients for the Best Lemon Lush Recipe
Here’s everything you’ll need to build each delicious layer.
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 14–16 full sheets; I like Honey Maid)
- 1/3 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Tip: Crush graham crackers in a food processor or in a zip-top bag with a rolling pin. You want fine, sandy crumbs so the crust holds together well.
Lemon Cream Cheese Layer
- 8 ounces cream cheese, softened (regular or reduced-fat, but not fat-free)
- 1/2 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (about 1 medium lemon)
- 1 cup whipped topping (like Cool Whip), thawed
Tip: Use room-temperature cream cheese so it beats up smooth and doesn’t leave little lumps in this lemon cream cheese layer.
Lemon Pudding Layer
- 2 boxes (3.4 ounces each) instant lemon pudding mix
- 3 cups cold milk (whole or 2% work best for a creamy texture)
Tip: Make sure the pudding is instant, not cook-and-serve, or the consistency won’t set up correctly for bars.
Whipped Topping Layer
- 8 ounces whipped topping, thawed
- Optional: extra lemon zest or very thin lemon slices, for garnish
Substitution idea: If you prefer, you can use 2 cups of homemade whipped cream (sweetened) instead of whipped topping. Just know it’s a bit softer, so the layers won’t be quite as firm.
Step-by-Step Directions
1. Prepare the pan
- Lightly grease a 9×13-inch baking dish with a thin layer of butter or nonstick spray.
- You can also line the bottom with parchment paper for easier lifting and slicing, especially if you want very neat lemon lush bars.
2. Make the graham cracker crust
- In a medium bowl, stir together graham cracker crumbs, granulated sugar, and salt.
- Pour in the melted butter and mix with a fork until every crumb is evenly coated and the mixture holds together when pressed.
- Transfer crumbs to your prepared pan and press them firmly into an even layer—use the bottom of a measuring cup to get a compact, flat crust.
Chill or bake?
- For a true no bake lemon dessert: Chill the crust for at least 30 minutes to help it firm up.
- If you don’t mind turning on the oven: Bake at 350°F for 8–10 minutes, then cool completely. This gives a slightly crunchier, more “toasty” flavor.
3. Make the lemon cream cheese layer
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes.
- Add powdered sugar, lemon juice, and lemon zest. Beat again until creamy and well combined, scraping down the sides of the bowl as needed.
- Gently fold in 1 cup of whipped topping with a spatula until the mixture is smooth and airy.
- Spread this lemon cream cheese layer evenly over the chilled crust. Try not to disturb the crumb layer—small dollops spread gently work best.
4. Prepare the lemon pudding layer
- In a clean bowl, whisk together the instant lemon pudding mix and cold milk for 2–3 minutes, until it thickens.
- Let it sit for 3–5 minutes; it will continue to set and become more pudding-like.
- Pour or spoon the lemon pudding over the cream cheese layer and spread carefully into an even layer. This is your bright, lemon pudding layer that really brings the citrus punch.
5. Add the whipped topping
- Spread the remaining 8-ounce tub of whipped topping evenly over the pudding. You can smooth the top or use the back of a spoon to create swirls.
- If you’d like, sprinkle a little fresh lemon zest on top or arrange thin slices of lemon around the edges. It looks pretty and tells everyone this is a creamy lemon dessert.
6. Chill until set
- Cover the pan tightly with plastic wrap or foil.
- Refrigerate for at least 4 hours, or overnight, so the layers firm up and the flavors meld.
You’ll know it’s ready when you can cut neat squares and the layers hold their shape. If it’s too soft, it just needs more chill time.
Servings & Timing
- Yield: About 15–20 squares, depending on how large you cut them
- Prep Time: 25–30 minutes (including mixing the layers)
- Chill Time: Minimum 4 hours; 6–8 hours or overnight is ideal
- Total Time: About 4 1/2–8 1/2 hours, mostly unattended chilling
If you’re planning for a party, I like to make this Lemon Lush Recipe the night before and let it sit in the fridge until serving—it stays beautiful and sliceable.
Fun Variations on This Lemon Lush Recipe
You know what? Once you’ve made this once, you’ll start thinking of all the ways you can play with it. Here are a few ideas:
- Strawberry Lemon Lush – Add a layer of sliced fresh strawberries between the lemon cream cheese layer and the pudding.
- Lemon Blueberry Lush – Sprinkle fresh blueberries over the pudding layer before the whipped topping.
- Gluten-Free Lemon Lush Bars – Use gluten-free graham crackers for the crust; everything else stays the same (just double-check labels).
- Extra-Tangy Version – Add an extra tablespoon of lemon zest and swap half the milk in the pudding layer for cold lemon juice (you may need a touch more sugar to balance).
- Lightened-Up Lemon Lush – Use reduced-fat cream cheese, sugar-free pudding, and light whipped topping for a lower-calorie version.
- Lemon Lime Lush – Replace half the lemon pudding mix with lime pudding for a fun citrus combo.
Storage & Make-Ahead Tips
- Fridge: Store covered in the refrigerator for up to 4 days. The crust will soften a bit over time, but the flavors stay lovely.
- Freezer: You can freeze this layered lemon dessert for up to 1 month. Freeze in the pan, then cut into bars and store in a freezer-safe container with parchment between layers.
- Thawing: Thaw overnight in the fridge. Don’t thaw at room temperature, or the pudding layer can get weepy.
- Make-Ahead: This is an excellent make-ahead dessert. I recommend making it at least 6 hours ahead, up to 24 hours before serving for best texture.
If you plan to freeze, I’d wait to add any fresh fruit garnish until you’re ready to serve so it doesn’t get soggy.
Notes from My Kitchen to Yours
- Chill time is your friend. The longer it chills (within reason), the cleaner your slices will be. If I’m serving guests, I always go for overnight.
- Use real lemons. Bottled lemon juice just doesn’t have the same brightness. The zest is where that “wow, that’s lemony” flavor really comes from.
- Don’t rush the crust. Press it down firmly—like you really mean it. A loosely packed crust will crumble when you cut your lemon lush bars.
- Sweetness check. If you like your citrus desserts a little less sweet, you can cut the powdered sugar in the cream cheese layer down to 1/3 cup and it still works beautifully.
- Room temp cream cheese only. Cold cream cheese will give you little white flecks in your lemon cream cheese layer, which isn’t the end of the world, but it’s not as luscious.
- Serving tip. For clean squares, wipe your knife with a warm, damp cloth between cuts. It takes a second but makes a big difference.
I tested this several times with both baked and chilled crusts. My family actually preferred the chilled version for a softer, more “lush” bite, especially in the summer. So if you’re avoiding the oven, you’re in good company.
FAQs About This Lemon Lush Recipe
Can I use homemade whipped cream instead of whipped topping?
Yes, you can use about 3 cups of lightly sweetened whipped cream total—just know the dessert will be a bit softer and best eaten within 24 hours.
Can I make this Lemon Lush Recipe a day ahead?
Absolutely; it’s even better the next day after the layers have had time to set and the flavors meld together.
What if my pudding layer is too runny?
It might need more time to set. Let the pudding sit a few extra minutes before layering, and be sure you used instant pudding and cold milk.
Can I use a different crust, like shortbread or vanilla wafers?
Yes, you can swap in crushed shortbread cookies or vanilla wafers; keep the 2-cup crumb measure and the same amount of butter.
Is this a good recipe for a potluck or picnic?
Yes, but keep it chilled as long as you can. It should stay under 2 hours at room temperature; use an insulated carrier with ice packs if it’s hot outside.
Can I cut this recipe in half?
You can make a half batch in an 8×8 or 9×9 pan. Start checking the chill time a bit earlier, but overall the steps are the same.
What’s the difference between lemon lush bars and lemon bars?
Lemon bars usually have a baked shortbread crust and a baked lemon curd layer; this lemon lush dessert is no-bake (if you chill the crust) with pudding and cream cheese layers, so it’s softer and more like a layered pudding dessert.
Can I make this citrus dessert recipe with another flavor of pudding?
Yes—try vanilla, cheesecake, or even coconut for a twist, but keep at least some lemon if you still want that classic lemon lush flavor.
Conclusion: A Creamy Lemon Dessert You’ll Make Again and Again
This Lemon Lush Recipe checks all the boxes: easy, make-ahead, no-bake-friendly, and full of bright lemon flavor wrapped in creamy, cool layers. It’s the kind of layered lemon dessert that disappears quietly from the fridge, one little square at a time.
If you try this, I’d love to hear how it turns out—tell me if you served it as lemon lush bars, a chilled no bake lemon dessert after a barbecue, or a special citrus dessert recipe for a holiday. And if you’re as lemon-obsessed as I am, be sure to explore more of my lemon desserts next; there’s always room for one more sunny slice.
Lemon Lush Recipe
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets; finely crushed
- 1/3 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter melted and slightly cooled
- 8 ounces cream cheese softened; regular or reduced-fat, but not fat-free
- 1/2 cup powdered sugar sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest about 1 medium lemon
- 1 cup whipped topping like Cool Whip, thawed, for cream cheese layer
- 2 boxes instant lemon pudding mix 3.4 ounces each; instant, not cook-and-serve
- 3 cups cold milk whole or 2% work best
- 8 ounces whipped topping thawed, for top layer
- extra lemon zest or very thin lemon slices optional, for garnish
Instructions
- Lightly grease a 9x13-inch baking dish with a thin layer of butter or nonstick spray. Optionally, line the bottom with parchment paper for easier lifting and slicing.
- In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and fine sea salt. Pour in the melted butter and mix with a fork until every crumb is evenly coated and the mixture holds together when pressed. Transfer the crumb mixture to the prepared pan and press it firmly into an even layer using the bottom of a measuring cup.2 cups graham cracker crumbs, 1/3 cup granulated sugar, 1/2 teaspoon fine sea salt, 1/2 cup unsalted butter
- For a no-bake version, chill the crust in the refrigerator for at least 30 minutes to help it firm up. For a slightly crunchier, toasty crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely before adding the next layer.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add the powdered sugar, fresh lemon juice, and lemon zest and beat again until creamy and well combined, scraping down the sides of the bowl as needed. Gently fold in 1 cup of whipped topping with a spatula until the mixture is smooth and airy. Spread this lemon cream cheese layer evenly over the chilled or cooled crust, using small dollops and spreading gently so you don’t disturb the crust.8 ounces cream cheese, 1/2 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 cup whipped topping
- In a clean bowl, whisk together the instant lemon pudding mix and cold milk for 2–3 minutes, until it thickens. Let it sit for 3–5 minutes to continue setting. Pour or spoon the lemon pudding over the cream cheese layer and spread carefully into an even layer.2 boxes instant lemon pudding mix, 3 cups cold milk
- Spread the remaining 8 ounces of whipped topping evenly over the pudding layer. Smooth the top or use the back of a spoon to create swirls. If desired, sprinkle a little fresh lemon zest on top or arrange very thin lemon slices for garnish.8 ounces whipped topping, extra lemon zest or very thin lemon slices
- Cover the pan tightly with plastic wrap or foil. Refrigerate for at least 4 hours, or overnight, until the layers are firm enough to cut into neat squares and hold their shape.
- When ready to serve, cut the Lemon Lush into squares. For the cleanest slices, wipe your knife with a warm, damp cloth between cuts.
Notes
Chill time is essential for clean slices; overnight is ideal. Use real lemons for the best flavor, and be sure your cream cheese is at room temperature to avoid lumps. For a true no-bake version, skip baking the crust and chill it well before layering. Store covered in the refrigerator for up to 4 days. To freeze, freeze in the pan, then cut into bars and store in an airtight container with parchment between layers for up to 1 month; thaw in the fridge, not at room temperature.
