:max_bytes(150000):strip_icc():format(jpeg)/simply-recipes-lemon-lush-lead-1-baf382e5f3454cffa7441ee1a21db865.jpg)
If there’s one thing I learned at my first kitchen job, it’s that store-bought pudding mix and whipped topping are the best-kept secrets for simple, quick desserts. A chef at a small-town church in South Carolina taught me this lesson, showing me how to make incredible desserts like this easy lemon lush with just a few simple ingredients.
Lemon lush is a classic because it’s stacked with fancy-looking, creamy layers, but is so easy to make. Start with a simple shortbread crust of butter and flour pressed down into a 9×13-inch baking dish. Bake until the edges turn golden, then add a layer of whipped, sweetened cream cheese. Next, add a layer of lemon pudding, then top it off with store-bought whipped topping and chill.
Lemon lush is also a great make-ahead dessert to serve at gatherings since it can be made up to two days in advance. Plus, when folks ask to take some leftovers home (and they will), you can tell them they’ll stay fresh in an airtight container in the fridge for up to two more days.
Simply Recipes / Jessica Furniss
Tips for Making Lemon Lush
- Fully soften the cream cheese: To keep the crust from breaking apart, make sure the cream cheese has been fully softened on the kitchen counter for at least an hour before you mix it with the sugar. Also make sure the crust is completely cool before adding the cream cheese mixture on top. But even if the crust does break apart a little, the flavor will still be amazing.
- Avoid lumpy pudding: To prevent lumps in the pudding layer, make sure to check for any powdery bits of pudding mix that haven’t mixed in and stir them in well. Scrape the bowl well halfway through the mixing process, using a spatula to mix in any powder that hasn’t yet been incorporated.
- Spray the dish well: Be sure to coat the bottom of the baking dish well with nonstick cooking spray before pressing in your crust. Even though the crust has lots of butter in it, I find a thorough coating of spray on the bottom of the pan keeps the crust from sticking.
Easy Tweaks
Change things up by making this a vanilla, strawberry, or chocolate lush by simply swapping out the store-bought lemon pudding mix with another flavor. I like to add toppings to my lemon lush, too—pecans, shredded coconut, or lemon zest are all delicious.
Simply Recipes / Jessica Furniss
More Ways to Use Pudding Mix
Don’t skip the chilling time for this recipe or you will end up with a very soft dessert. It will still be tasty, but there won’t be any of the distinct layers that this recipe is known for.
Cook Mode
(Keep screen awake)
-
Nonstick cooking spray
-
2 cups (240g) all-purpose flour, plus more for your hands
-
2 sticks (8 ounces) unsalted butter, softened
-
8 ounces cream cheese, softened
-
2/3 cup (132g) sugar
-
2 (3.4-ounce) packages instant lemon pudding mix
-
3 cups cold milk, preferably whole
-
1 (8-ounce) container whipped topping, thawed in the refrigerator
-
Preheat the oven to 350°F.
Spray the bottom of a 9×13-inch baking dish with nonstick cooking spray.
-
Make the crust:
In a large mixing bowl, combine the flour and softened butter. Use a fork to mash them together until the mixture has a crumbly texture. Pour the crumbly mixture into the prepared baking dish.
Dust your hands with a little flour, then firmly press the mixture into the bottom of the baking dish to create the crust layer.
-
Bake and cool the crust:
Bake the crust until the edges start to turn golden, 35 to 40 minutes. Allow the crust to cool completely, at least 1 hour, before moving to the next step.
-
Make the cream cheese layer:
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer, combine the softened cream cheese and sugar. Mix on medium speed until smooth, about 2 minutes, using a spatula to scrape the bowl halfway through. Spread the cream cheese mixture over the cooled crust, being careful not to pull up too many crumbs.
-
Make the pudding layer:
Clean the bowl and paddle of your stand mixer or beaters if using a hand mixer. In the clean mixer bowl, combine the pudding mix and milk. Mix on medium-low speed until well combined and smooth, about 2 minutes, using the spatula to scrape down the sides halfway through. Pour the mixture evenly over the cream cheese layer.
-
Add the whipped topping:
Spread the thawed whipped topping evenly on top of the pudding layer.
Cover and chill the dessert in the refrigerator until firm, at least 2 hours, then slice and enjoy.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Love the recipe? Leave us stars and a comment below!
| Nutrition Facts (per serving) | |
|---|---|
| 426 | Calories |
| 28g | Fat |
| 38g | Carbs |
| 6g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 426 |
| % Daily Value* | |
| 28g | 37% |
| Saturated Fat 19g | 93% |
| 66mg | 22% |
| 138mg | 6% |
| 38g | 14% |
| Dietary Fiber 1g | 2% |
| Total Sugars 19g | |
| 6g | |
| Vitamin C 0mg | 1% |
| Calcium 116mg | 9% |
| Iron 1mg | 6% |
| Potassium 160mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Leave a Reply