Lemon Lush Dessert

I always think lemon desserts belong on the table once the weather starts getting warmer.

They are sweet, but the lemon keeps them from feeling too heavy after a big meal.

This lemon lush has four simple layers: a shortbread crust, cream cheese filling, lemon pudding, and whipped topping. It looks impressive once sliced, even though none of the steps are difficult. Most of the waiting time is simply letting it chill in the refrigerator.

I usually make it the night before a family lunch or barbecue. That gives the layers enough time to set, and it leaves me with one less thing to prepare the following day. Serve it cold with a little lemon zest on top.

Lemon Lasagna

Prep Time: 25 minutes
Cook Time: 20 minutes
Chilling Time: 4 hours
Servings: 12

Ingredients

For the shortbread crust

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• ¼ tsp salt

For the cream cheese layer

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped topping

For the lemon layer

• 2 packages instant lemon pudding mix, 3.4 oz each
• 3 cups cold milk

For the topping

• 3 cups whipped topping
• 1 tbsp grated lemon zest

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Add the flour, softened butter, powdered sugar, and salt to a bowl. Mix until a soft dough forms.
3. Press the dough evenly into the bottom of the prepared baking dish.
4. Bake for 18–20 minutes, until the edges are lightly golden. Allow the crust to cool completely.
5. Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup of whipped topping.
6. Spread the cream cheese mixture evenly over the cooled crust.
7. Whisk the lemon pudding mix and cold milk for about 2 minutes, until the mixture begins to thicken.
8. Spread the lemon pudding carefully over the cream cheese layer.
9. Spoon the remaining whipped topping over the pudding and spread it evenly.
10. Cover and refrigerate for at least 4 hours, or overnight, so the layers can set.
11. Sprinkle with lemon zest before slicing and serving.

Tips

• Let the crust cool completely before adding the cream cheese layer.
• Use instant pudding mix, not the type that needs to be cooked.
• Wipe the knife between cuts for cleaner slices.
• Keep the dessert refrigerated and use it within four days.