Рецепт Lemon Lush
This Lemon Lush is the perfect one-pan dessert for your spring gatherings and summer picnics. A gorgeous “cousin” to our very popular chocolate lasagna, it’s so light and refreshing! Lemon lush boasts 4 layers – a wonderful pecan crust, pillowy lemon cream cheese and creamy lemon pudding, all topped with lemon zest garnished whipped cream.
Lemon Lush
Hello, Everyone! I don’t know about you but I am dreaming of warm days, blooming flowers and sun rays of spring and summer.
This recipe has a layer of lemon cream cheese and lemon pudding, which is similar to our lemon cheesecake pudding dessert. And who doesn’t like pudding? Pudding is comfort food for me. It’s not too sweet, so you can have a little more and really enjoy it. What’s even better? It’s a one-pan dessert which is perfect for potlucks, parties, barbecues and holidays!
For garnishing the top, you can also sprinkle some finely chopped pecans along with the lemon zest if you choose.
You can also get all fancy if you want and pipe the whipped topping using a pastry bag and perhaps a star tip.
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Ingredients for Lemon Lush
Bottom Pecan Crust Layer
2 cups all-purpose flour
1 cup butter, melted and cooled
1/2 cup finely chopped or food processor processed pecans
1/4 cup granulated white sugar
Lemon Cream Cheese Layer
2 (8 ounce) packages cream cheese, softened to room temperature
1 cup granulated white sugar
1-2 tablespoons fresh squeezed lemon juice
Lemon Pudding Layer
2 (3.4 ounce) packages instant lemon pudding mix
1 1/2 cups milk
Whipped Topping & Lemon Zest Garnish Layer
1 (8 ounce) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
Zest of 1/2 a lemon
Optional: Sprinkle finely chopped pecans on top
Optional: Lemon quarter slices to garnish the top
Kitchen Tools Needed for Lemon Lush
9 inch x 13 inch baking pan
Food processor or sharp knife for pecans
large mixing bowls
Measuring cups
Wet measure
baking spatula
whisk
offset spatula
grater for zesting the lemon
Spatula for serving
You can freeze the Lemon Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly.
Do not freeze if you substituted homemade whipped cream for the whipped topping because I can not guarantee the results.
I suggest getting an organic lemon if you can since you will be using the zest to top the Lemon Lush.
I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer.
After refrigerating, for serving to show more defined layers, you can just take a butter knife and “wipe” along the sides and the layers will show nicely.
I know you will enjoy this Lemon Lush dessert, it’s so light and delicious you will want more than one slice!
For more delicious one-pan desserts check out…
S’mores Icebox Cake
Pineapple Dream Dessert
Chocolate Lasagna
Peanut Butter Oreo No-Bake Cheesecake
Strawberry Jello Pretzel Salad
Sex In A Pan
This recipe is inspired by Lemon Lush from Spicy Southern Kitchen Sara Maniez Serving Size: 1 sliceLemon LushThis Lemon Lush dessert recipe is perfect for Spring and Summer picnics and gatherings. It’s so light and refreshing with 4 layers of bottom pecan crust, lemon cream cheese, lemon pudding and topped with a whipped topping garnished with lemon zest.1 hr, 10 Prep Time 25 minCook Time 1 hr, 35 Total Time Save Recipe Print Recipe IngredientsBottom Pecan Crust Layer"2 cups all-purpose flour1 cup butter, melted and cooled1/2 cup finely chopped or food processor processed pecans1/4 cup granulated white sugarLemon Cream Cheese Layer:2 (8 ounce) packages cream cheese, softened to room temperature1 cup granulated white sugar1-2 tablespoons fresh squeezed lemon juiceLemon Pudding Layer:2 (3.4 ounce) packages instant lemon pudding mix1 1/2 cups milkWhipped Topping & Lemon Zest Garnish Layer:1 (8 ounce) container whipped topping, thawed (I used Cool Whip), you can substitute the same amount whipped creamZest of 1/2 a lemonOptional: Sprinkle finely chopped pecans on topOptional: Lemon quarter slices to garnish the topInstructionsPreheat oven to 350 degrees F.In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust.In a large mixing bowl, whisk milk and instant lemon pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the lemon cream cheese mixture.Spread thawed whipped topping on top of the pudding layer. Add lemon zest and optional finely chopped pecans. Refrigerate for 1 hour to set before serving. Optionally, you can freeze the Lemon Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!Cuisine: American | Recipe Type: DessertNotesI suggest using an offset spatula for spreading the layers and make sure it's clean before starting a new layer.
After refrigerating, for serving to show more defined layers, you can just take a butter knife and "wipe" along the sides and the layers will show nicely.
You can freeze the Lemon Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly.
I suggest getting an organic lemon, if you can, since you will be using the zest to top the Lemon Lush.6.8http://amandascookin.com/lemon-lush/ Amanda Formaro, AmandasCookin.com About Latest Posts