Lemon Lush Recipe
This Lemon Lush Recipe is a cool, creamy, layered lemon dessert with a buttery graham cracker crust, tangy lemon cream cheese, silky lemon pudding, and fluffy whipped topping—perfect as a no bake lemon dessert for hot summer days or any citrus dessert craving.
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
Yield: About 15–20 squares, depending on how large you cut them.
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.
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.
Love this recipe?Follow us at @thenandnowspace for more