What’s the best way to store Lemon Lush?

Lemon Lush should always be stored in the refrigerator in an airtight container or covered tightly with plastic wrap. It will stay fresh for up to 4 days . Avoid freezing, as the texture of the pudding and whipped topping may change after thawing.

Can I make Lemon Lush in advance?

Absolutely! Lemon Lush is a make-ahead-friendly dessert . In fact, making it a day in advance allows the layers to set properly and enhances the overall flavor. Just keep it chilled until ready to serve and garnish right before for the freshest presentation.

Is there a dairy-free version of Lemon Lush?

Yes! To make a dairy-free Lemon Lush , use plant-based butter, dairy-free cream cheese (like almond or oat-based), and a coconut or almond-based whipped topping. Choose a vegan lemon pudding mix and use non-dairy milk such as almond or oat milk. The result will still be creamy and delicious with the same citrus kick.

Lemon Lush – Easy No-Bake Dessert Recipe Everyone Will Love

Name: Lemon Lush
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 33 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1/4 cup pecans or walnuts, finely chopped; 1/2 cup (1 stick) unsalted butter, softened; 1 package (8 oz) cream cheese, softened; 1 cup granulated sugar; Zest of 1 lemon; Juice of 1 lemon; 1 container (8 oz) whipped topping, thawed; 2 boxes (3.4 oz each) lemon instant pudding mix; 3 cups cold milk; 1 container (8 oz) whipped topping, thawed (for topping); Optional garnish: Lemon zest; Optional garnish: Lemon slices

Description

Lemon Lush is a light, creamy no-bake dessert layered with a buttery pecan crust, lemon-infused cream cheese, smooth lemon pudding, and fluffy whipped topping. It’s perfect for hot summer days, potlucks, or make-ahead treats.

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 cup pecans or walnuts, finely chopped
1/2 cup (1 stick) unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 cup granulated sugar
Zest of 1 lemon
Juice of 1 lemon
1 container (8 oz) whipped topping, thawed
2 boxes (3.4 oz each) lemon instant pudding mix
3 cups cold milk
1 container (8 oz) whipped topping, thawed (for topping)
Optional garnish: Lemon zest
Optional garnish: Lemon slices

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Instructions

Preheat oven to 350°F and grease a 13×9 inch baking dish.
In a bowl, combine flour, sugar, chopped nuts, and softened butter. Mix well.
Press the mixture evenly into the bottom of the prepared dish.
Bake for 15–18 minutes until the crust is golden brown. Let cool completely.
In a separate bowl, beat softened cream cheese and 1 cup sugar until smooth.
Add lemon zest, lemon juice, and 8 oz whipped topping. Mix until creamy.
Spread cream cheese layer evenly over the cooled crust. Refrigerate for 30 minutes.
In another bowl, whisk together the lemon pudding mix and cold milk until smooth and thickened.
Spread pudding layer evenly over the cream cheese layer. Refrigerate for 15 minutes or until set.
Top with the remaining 8 oz whipped topping.
Garnish with lemon zest or lemon slices if desired.
Refrigerate for at least 1 hour before serving.

Notes

Make a day ahead for best flavor and firmness.
Use fresh lemon juice for optimal citrus taste.
Store leftovers in the refrigerator for up to 4 days.
Substitute gluten-free flour to make the crust gluten-free.
Use dairy-free alternatives to make it suitable for vegan or lactose-sensitive diets.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Layered, No-Bake (except crust)
Cuisine: American

Nutrition

Serving Size: 1 square (approx. 1/24th of recipe)
Calories: 107
Sugar: 10g
Sodium: 63mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 3g
Cholesterol: 6mg