Description
No-Bake Lemon Lush Dessert is a fresh, easy, and irresistibly delicious layered dessert featuring a buttery pecan shortbread crust, creamy lemon-infused cream cheese layer, smooth homemade lemon pudding, and topped with fluffy whipped cream. Perfect for warm days when you want a zesty, refreshing treat without turning on the oven for long.
Ingredients
Scale
Crust
- 2 cups (282g) all-purpose flour
- 1 cup chopped pecans
- 1/2 cup (100g) brown sugar
- 1 cup (227g) salted butter, melted
Cream Cheese Layer
- 2 (8-ounce) packages cream cheese, softened
- 2 cups (240g) powdered sugar
- 2 Tablespoons lemon juice
Lemon Layer
- 2 cups (400g) granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon table salt
- 6 large egg yolks
- Zest of 2 large lemons (about 2 Tablespoons)
- 1 cup lemon juice
- 4 cups water or milk
- 1/4 cup salted butter, cubed
Whipped Cream
- 1 1/2 cups heavy cream
- 1/2 cup (60g) powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine the all-purpose flour, brown sugar, and chopped pecans. Stir in the melted salted butter until the mixture is evenly moistened. Press this crust mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 20-25 minutes or until the crust is lightly golden brown. Remove from the oven and let it cool completely before building the layers.
- Make the Cream Cheese Layer: In a mixer bowl, beat the softened cream cheese along with powdered sugar and lemon juice until the mixture is smooth and well combined. Spread this cream cheese layer evenly over the cooled crust. Place the baking dish in the refrigerator to chill and set while you prepare the lemon layer.
- Cook the Lemon Layer: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Add the lemon zest, lemon juice, and egg yolks, whisking to combine. Then slowly whisk in the water (or milk for a creamier texture). Cook the mixture over medium heat, stirring frequently for 5-7 minutes until it thickens and starts to bubble. Remove from heat and stir in the cubed salted butter until melted and fully incorporated.
- Strain and Chill Lemon Pudding: Pour the lemon pudding through a fine mesh strainer into a bowl to remove any bits of zest, pressing gently with a rubber spatula. Cover the surface of the pudding with plastic wrap to prevent skin formation and refrigerate for 1 hour until chilled and thickened.
- Assemble Lemon Layer: Once the lemon pudding is fully cooled, pour it evenly over the cream cheese layer. Return the dish to the refrigerator and chill for 2-3 hours until the lemon layer is firmly set.
- Prepare the Whipped Cream Topping: In a clean bowl, beat the heavy cream with powdered sugar and vanilla extract until thick and medium peaks form. Spread this whipped cream layer evenly over the chilled lemon layer. Chill the assembled dessert until ready to slice into squares and serve chilled for best flavor and texture.
Notes
- Make the lemon pudding while the crust is baking so it has time to cool; this streamlines layering and chilling.
- For crust alternatives, try a graham cracker crust or use lemon or golden Oreo cookies crushed with melted butter (about 36 cookies and 6 Tablespoons melted butter).
- You can substitute homemade lemon filling with cook & serve lemon pudding or two 3.4-ounce packets of instant lemon pudding mixed with 3 cups milk. Avoid lemon curd as it may not set properly.
- This dessert can be prepared up to 4 days in advance and kept refrigerated. For longer storage, freeze and thaw in the refrigerator before serving.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
