Lemon Lush Dessert
A bright, tangy, and creamy dessert layered on a buttery crust, perfect for any occasion, especially on hot days.
Ingredients
For the crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar
For the cream cheese layer
- 8 oz cream cheese, softened Use reduced-fat for a lighter version.
- 1 cup granulated sugar
- 1 cup whipped topping Can substitute with lightly sweetened homemade whipped cream.
For the lemon layer
- 1 cup lemon juice Fresh juice preferred, bottled works in a pinch.
- 1 package lemon pudding mix
- 2 cups milk Whole or 2% milk recommended.
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour, melted butter, and powdered sugar. Stir until evenly moistened.
- Press the mixture firmly into the bottom of a greased 9x13 inch baking dish.
- Bake for about 15 minutes or until set and just barely golden on the edges.
- Let it cool completely before adding the cream cheese layer.
Cream Cheese Layer
- In another bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
- Gently fold in the whipped topping until light and airy.
- Spread this mixture over the cooled crust, sealing the edges.
Lemon Layer
- In a separate bowl, whisk together the lemon juice, lemon pudding mix, and milk until thickened.
- Pour this mixture over the cream cheese layer and spread evenly.
Chilling
- Refrigerate for at least 2 hours or until set.
- Cut into squares using a sharp knife. Serve chilled.
Notes
For a make-ahead option, assemble the dessert 6-24 hours in advance. Store leftovers tightly covered in the refrigerator for up to 3-4 days.