From Scratch Lemon Lush Dessert

Get ready for the ultimate lemon lover’s dream dessert! This from-scratch lemon lush is pure sunshine on a plate with four glorious layers that create the perfect balance of textures and flavors. That buttery pecan shortbread crust? It’s about to become your new obsession.

What makes this lemon lush truly special is that every single component is made from scratch – no instant pudding or Cool Whip shortcuts here! The homemade lemon pudding is velvety and bright with real lemon juice and zest, while the cream cheese layer adds just the right amount of tangy richness. When you take that first bite with all four layers together? Pure magic.

Ingredients

For the Shortbread Crust:

• ⅔ cup all-purpose flour
• ⅓ cup unsalted pecans, very finely chopped
• 2½ tablespoons granulated sugar
• ¼ teaspoon coarse Kosher salt (if using table salt, use half the amount)
• 5½ tablespoons cold unsalted butter, sliced or cubed

For the Cream Cheese Filling:

• 12 ounces (1½ blocks) full-fat cream cheese, softened for 2 hours
• 1 cup powdered sugar
• 1½ tablespoons fresh lemon juice
• ¾ teaspoon vanilla extract

For the Lemon Pudding:

• ¾ cup granulated sugar
• Fresh zest of 2 small lemons
• 3 tablespoons corn starch (use up to 4 tablespoons for a firmer set)
• ½ cup fresh lemon juice (from 3-4 small lemons)
• 3 egg yolks (save the whites for another use)
• 1 cup whole milk
• 1 cup heavy whipping cream
• 2 drops “lemon yellow” gel food coloring (optional)

For the Whipped Cream Topping:

• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Steps

1. Prepare the Shortbread Crust:

• Preheat the oven to 350°F (175°C) and position a rack in the center of the oven.
• Lightly spray just the bottom of an 8 or 9-inch square baking pan with non-stick baking spray. Note: Using an 8-inch pan will give you thicker, more substantial layers; a 9-inch pan creates slightly thinner layers.
• In a medium bowl, combine the ⅔ cup flour, ⅓ cup finely chopped pecans, 2½ tablespoons sugar, and ¼ teaspoon salt until evenly mixed.
• Add the 5½ tablespoons cold butter pieces. Using a pastry cutter, work the butter into the dry ingredients until the mixture resembles moist crumbs that hold together when pressed. For best results, the mixture should look like wet sand – not too dry or too wet.
• Alternative method: Use a food processor and pulse 10-12 times until the butter is evenly distributed and the mixture looks crumbly.
• Press the crumb mixture firmly and evenly against the bottom of the prepared pan, creating a solid, even layer. Use the bottom of a measuring cup to create a smooth, compact surface.
• Bake for 12-15 minutes until the crust is golden brown around the edges. Watch carefully after 10 minutes – the nuts can burn quickly!
• Remove from oven and set aside to cool completely before adding the fillings. This will take about 30-45 minutes – don’t rush this step or your cream cheese layer will melt.

1. Make the Cream Cheese Filling:

• In a large mixing bowl, add the 12 ounces softened cream cheese. The cream cheese must be properly softened for 2 hours at room temperature to avoid lumps – cold cream cheese will not blend smoothly.
• Using an electric mixer on medium speed, beat the cream cheese for 1 minute until smooth and creamy.
• Add the 1 cup powdered sugar, 1½ tablespoons lemon juice, and ¾ teaspoon vanilla extract.
• Beat for 3-4 minutes until the mixture is completely smooth, scraping down the sides of the bowl halfway through. The filling should be light, fluffy and free of any lumps.
• Using an offset spatula, spread the cream cheese filling in an even layer over the cooled crust, making sure to reach the corners. Tip: Dip the spatula in warm water to help create a smooth surface.
• Refrigerate the pan while preparing the lemon pudding.

1. Create the Lemon Pudding:

• Place ¾ cup granulated sugar in a medium bowl. Zest 2 small lemons directly over the sugar. This captures the essential oils from the zest for maximum flavor.
• Using your fingertips, rub the lemon zest into the sugar until fragrant and slightly moist. This step infuses the sugar with lemon oils for a more intense flavor.
• Juice enough lemons to yield ½ cup fresh lemon juice, straining out any seeds. Room temperature lemons yield more juice – microwave cold lemons for 10 seconds if needed.
• In a medium saucepan (off heat), whisk together the lemon-infused sugar and 3 tablespoons cornstarch until no lumps remain.
• Gradually whisk in the ½ cup lemon juice until completely smooth.
• Add the 3 egg yolks and whisk until fully incorporated and the mixture is a uniform yellow color.
• Slowly whisk in the 1 cup milk and 1 cup heavy cream (and optional food coloring if using) until well combined.
• Place the saucepan over medium-low heat. Using a silicone spatula or wooden spoon, stir the mixture constantly (not intermittently) to prevent scorching.
• Continue cooking and stirring for approximately 15 minutes until the pudding thickens enough to coat the spatula and is just beginning to bubble. The mixture will seem thin for the first 10 minutes before suddenly thickening – be patient and don’t increase the heat.
• Remove from heat immediately when you see the first few bubbles – do not let it reach a rolling boil or the eggs may curdle.
• Set a fine-mesh strainer over a clean bowl and pour the hot pudding through it, pressing gently with a spatula to remove the lemon zest and any egg bits. This step ensures a silky-smooth pudding.
• Place a piece of plastic wrap directly on the surface of the pudding (touching it) to prevent a skin from forming.
• Let cool at room temperature for 1 hour until warm but no longer steaming. The pudding will continue to thicken as it cools.
• Once cooled, gently stir the pudding and spread it evenly over the cream cheese layer. Work carefully to avoid disturbing the cream cheese layer beneath.
• Refrigerate, uncovered, for at least 3 hours (preferably 4 hours) until the pudding is thoroughly chilled and set. The pudding must be completely set before adding the whipped cream topping.

1. Finish with Whipped Cream Topping:

• In a chilled mixing bowl, combine 1 cup cold heavy whipping cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract.
• Using an electric mixer with clean, cold beaters, start on low speed and gradually increase to high.
• Whip for 2-3 minutes until stiff peaks form. The cream should hold its shape when the beaters are lifted, but be careful not to overwhip or it will become grainy.
• Gently spread the whipped cream over the chilled lemon pudding layer, creating decorative swirls if desired. An offset spatula works best for this.
• For a professional finish, you can sprinkle a little lemon zest or crushed pecans on top for garnish.

1. Serve and Store:

• Using a sharp knife (wiping clean between cuts), cut the chilled dessert into 9 equal squares. Run the knife under hot water and dry it between cuts for the cleanest edges.
• For the first piece, carefully slide a thin spatula all the way to the bottom of the pan before lifting. The first piece is always the trickiest to remove cleanly.
• Once the first piece is out, it’s easier to slide a spatula under the remaining squares to lift them out.
• For a more casual serving option, simply scoop portions into bowls.
• Store any leftover dessert covered in the refrigerator for up to 2 days. The crust will soften slightly after the first day.

Smart Swaps

• Replace heavy cream in the pudding with coconut cream (1:1 ratio) for a dairy-free alternative with a subtle tropical twist
• Substitute gluten-free flour blend for all-purpose flour in the crust (1:1 ratio) – add ¼ teaspoon xanthan gum if your blend doesn’t include it
• Try almonds or walnuts instead of pecans in the crust for a different flavor profile
• For a lighter version, use Neufchâtel cheese (⅓ less fat cream cheese) in place of full-fat cream cheese

Make It Diabetes-Friendly

• Replace sugar in the crust and pudding with allulose (use same amount) or monk fruit sweetener (use ⅔ the amount) – reduces carbs by approximately 12g per serving
• Use unsweetened almond milk instead of whole milk to cut carbs by 6g per serving
• For the crust, substitute half the flour with almond flour to lower the glycemic impact
• Serve smaller portions (12 squares instead of 9) and pair with a few fresh berries for fiber
• For the whipped cream, use a sugar-free powdered sweetener (same amount) to further reduce carbs

Pro Tips

• For the absolute best lemon flavor, use fresh lemons only – bottled juice lacks the bright notes that make this dessert special
• The pudding will continue to thicken as it cools, so don’t worry if it seems slightly loose when hot
• Rubbing the lemon zest into the sugar releases essential oils for a more intense lemon flavor
• For perfectly clean cuts, freeze the dessert for 15 minutes before slicing
• High altitude note: This recipe was developed for 5,280 feet elevation. For lower elevations, you may need to decrease the cornstarch to 2½ tablespoons as puddings thicken more easily at sea level