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This lemony tangy dessert has a delightful combination of flavors. Its buttery pecan crust serves as a delightful base, complemented by a refreshing layer of creamy lemon on top. It’s the perfect way to stay cool and satisfy your sweet tooth!
Need more delicious lemon desserts in your life? Try Lemon Pudding Cake, these Classic Lemon Bars, or Lemon Brownies!
Lemon Hearty Dessert
Lemon shallots are one of my all-time favorite lemon desserts. The crust is all buttery, topped with chopped pecans, and to top it all off, you have these super refreshing layers of lemon pudding, lemon cream cheese mixture, and whipped cream. It’s sweet, savory, and downright delicious!
You should totally make the lemon flourish, because putting it together is like a piece of cake (well, more like dessert)! The recipes are simple, so whether you’re a kitchen pro or just getting started, you’ll have it covered. When you’re done, put it in the freezer and have everything ready to go. When you’re ready to serve, you’ll wow everyone by unveiling this gorgeous layered dessert. Lemony Lush is perfect for any occasion, even just treating yourself on a sunny day.
Lemon Lush Ingredients
Lemonade is made from a few simple but essential ingredients that combine to create an irresistible dessert. Each ingredient plays a vital role in building the buttery and flavorful crust, setting the stage for layers of refreshing lemon goodness. All measurements are in the recipe card below.
crispy skin
- all purpose flour: This is the main ingredient of the shell. It provides the infrastructure and holds everything together.
- powdered sugar: Adds delicious sweetness to the crust.
- Chopped pecans: The pecans give the crust a crispy texture and a nutty flavor that complements the lemon layer. You can also use chopped almonds or walnuts if you don’t like pecans.
- Salt: A small amount of salt balances the sweetness and enhances the overall taste.
- unsalted butter: This is how everything in the crust holds together. It makes the rind rich and tender and also adds a lovely buttery kick to the lemon’s lushness.
Cream Cheese Layer
- Softened Cream Cheese: Good for something creamy, tangy.
- White sugar: Add sweetness to this layer.
- lemon peel: For a little extra lemon zest!
lemon layer
- Instant Lemon Pudding Mix: Gives the lemon layer a rich, creamy texture and lemon flavor.
- milk: I use whole milk for some creaminess.
whipped topping
- heavy cream: Once cool it will set properly!
- Powdered sugar: Adds stability and sweetness to whipped ingredients.
How to Make Lemons Lush
I broke it down into a few easy parts! It’s super easy to make. Be sure to allow enough time for the lemon juice to cool and set.
crispy skin
- Preheat the oven and prepare the pan: Preheat oven to 350°F and spray a 9×13 baking dish with pan spray. Then set aside.
- Combining ingredients: In a large bowl, whisk together flour, icing sugar, pecans, and salt. Add the butter, then chop into pieces with a fork or pastry blender. Work the butter into the mixture with your fingers until it starts to form a dough but is still dry and crumbly.
- bake: Press the mixture into the bottom of the prepared pan and bake for 23-25 minutes, until the edges are golden brown and the top is starting to brown.
- Cool: Remove from oven and cool completely.
Cream Cheese Layer
- Combining ingredients: Combine cream cheese, sugar, and lemon zest in a large bowl and beat with a hand mixer or stand mixer until smooth.
- Add the cream cheese layer: Add cream cheese mixture to cooled crust and spread evenly over top.
lemon layer
- Thick pudding: Add instant pudding mix and milk to a large bowl and beat until it begins to thicken, about 2 minutes.
- Add the pudding layer: Pour lemon pudding over cream cheese and spread evenly with a spatula.
whipped topping
- whip: Place chilled cream and powdered sugar in a large bowl and beat with a hand mixer or stand mixer until stiff peaks form.
- layer: Spread evenly over lemon pudding.
- chill: Cover with plastic wrap or foil and chill in the refrigerator for 30-60 minutes before serving.
Tips and Variations
These are a few ways to get your lemons to flourish just the way you like them! It’s so delicious, refreshing, and sweet, you can’t get enough of it.
- Omit the pecans: If you have a nut allergy or dislike, you can omit the pecans without affecting the outcome of the recipe. Continue as directed without using them.
- Graham Cracker Crust: For a quicker, no-bake alternative, swap out the pecan crust for a graham cracker crust. Just mix graham cracker crumbs with melted butter and press into a baking sheet.You can also use Premade Graham Cracker Crust Easy to prepare.
- To use lemon curd: Lemon pudding is interchangeable with lemon curd and can be store bought or homemade. This recipe is easy, but requires advance prep and cooling.
- Use cold whip: Whipped cream can be substituted with an 8-ounce tub of thawed whipped cream. This makes dessert prep so much easier!
store leftovers
Lemon juice needs to be stored in the refrigerator and will keep for 3-4 days. It’s best served chilled, so store it in the refrigerator until ready to eat.
The crust can be made up to 1 day in advance and can be kept at room temperature until the cream cheese layer is added.
crispy skin
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Preheat oven to 350°F and spray a 9×13 baking dish with pan spray. on hold.
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In a large bowl, whisk together flour, icing sugar, pecans, and salt. Add the butter and cut into pieces with a fork or pastry blender. Work the butter into the mixture with your fingers until it starts to form a dough but is still dry and crumbly.
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Press the mixture into the bottom of the prepared pan and bake for 23-25 minutes, until the edges are golden brown and the top is starting to brown.
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Remove from oven and cool completely.
Cream Cheese Layer
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Combine cream cheese, sugar, and lemon zest in a large bowl and beat with a hand mixer or stand mixer until smooth.
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Add cream cheese mixture to cooled crust and spread evenly over top.
lemon layer
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Add lemon pudding powder and milk to a large bowl and stir for about 2 minutes until it begins to thicken.
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Pour the lemon pudding over the cream cheese, spreading it evenly with a spatula.
whipped topping
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Place chilled cream and powdered sugar in a large bowl and beat with a hand mixer or stand mixer until stiff peaks form.
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Spread evenly over lemon pudding.
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Cover with plastic wrap or foil and chill in the refrigerator for 30-60 minutes before serving.
supply: twenty four
Serve1ServecaloriesChapter 327kcal (16%)carbohydratetwenty oneG (7%)protein4G (8%)fat26G (40%)Saturated fat15G (75%)polyunsaturated fat2Gmonounsaturated fat7GTrans fat0.3Gcholesterol71mg (twenty four%)sodium128mg (5%)Potassium116mg (3%)fiber0.5G (2%)sugar13G (14%)Vitamin A905IU (18%)Vitamin C0.5mg (1%)calcium78mg (8%)iron1mg (6%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary based on the brand you use, your measurements, and the serving size for each family.