This Easy Lemon Lush is a bright, creamy dessert that balances sweet graham crust with tangy lemon pudding and a soft cream-cheese layer. It is cool, refreshing, and quick to assemble. The texture is silky and fluffy with a crisp base and a glossy lemon topping. It smells of fresh lemon and tastes bright, sweet, and slightly tart.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Chill Time: 4 hours (not included in Total Time)
- Servings: 9
- Difficulty Level: Easy
Nutrition Information
Values are approximate per serving (1 of 9):
- Calories per serving: 400 kcal
- Protein: 4.5 g
- Carbohydrates: 35 g
- Fat: 31 g
- Fiber: 0.5 g
- Sugar: 26 g
- Sodium: 225 mg
Why Make This Easy Lemon Lush
This dessert is fast to assemble and packs bright lemon flavor without fresh lemon juice. It looks elegant for guests but is simple enough for a weeknight treat. The crust is buttery and crisp. The middle layer is light and creamy. The lemon layer is silky and tart-sweet. It cools in the fridge, so it’s perfect for warm weather or make-ahead parties.
How to Make Easy Lemon Lush
You will make a buttery graham crust, a cream-cheese filling folded with whipped cream, and a quick lemon pudding layer. Each step is quick. Chill the finished dish so the layers set firm. The result is smooth, rich, and zesty.
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped cream
- 1 package (3.4 oz) lemon instant pudding mix
- 2 cups milk
- Lemon zest (for garnish)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Lightly grease a 9×9 inch pan or line it with parchment. Measure and soften the cream cheese at room temperature so it blends smoothly.
Step 2: Mixing the Crust
In a bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the 9×9 inch pan to form an even crust layer. Use the bottom of a measuring cup to compact it.
Step 3: Baking the Crust
Bake the crust at 350°F for 8–10 minutes, until it is set and lightly golden. Remove from oven and let the crust cool completely in the pan on a wire rack before adding the next layer.
Step 4: Blending the Cream Layer
In another bowl, beat together the powdered sugar and softened cream cheese until smooth and fluffy. Gently fold in the whipped cream until the mixture is light and even. Spread this cream-cheese layer evenly over the cooled crust with a spatula.
Step 5: Preparing the Lemon Layer
In a separate bowl, whisk together the lemon instant pudding mix and 2 cups milk until the pudding thickens, about 2 minutes. Let it rest for a minute to firm up slightly, then spoon or spread the lemon pudding over the cream-cheese layer in an even layer.
Step 6: Finishing and Chilling
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set. Right before serving, grate or sprinkle lemon zest over the top for a fresh citrus aroma and bright appearance. Cut into 9 squares and serve chilled.
How to Serve Easy Lemon Lush
Serve chilled for the best texture and flavor. Garnish with extra lemon zest or thin lemon slices. You can add a dollop of whipped cream or a few fresh berries for color. This dessert pairs well with coffee, iced tea, or a light sparkling wine. Serve on small plates because it’s rich.
How to Store Easy Lemon Lush
- Refrigerate: Cover tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to 4 days.
- Freeze: Cut into portions and wrap each piece in plastic and foil. Freeze up to 1 month. Thaw overnight in the fridge before serving.
- Tip: For best texture, avoid leaving it at room temperature more than 2 hours.
Expert Tips for Perfect Easy Lemon Lush
- Soften cream cheese to room temperature. It blends smoother and keeps the cream layer lump-free.
- Compact the crust well. Pressing firmly prevents a crumbly base when you slice the dessert.
- Use cold milk for the pudding mix and whisk quickly to avoid lumps.
- Chill long enough. The cream and pudding need time to set firmly for clean slices.
- Substitute: Use store-bought graham crust to save time. Use light or reduced-fat options to cut calories, but expect a softer texture.
- If using whipped topping instead of whipped cream, fold gently to keep the filling light.
Delicious Variations
- Blueberry Lemon Lush: Add a thin layer of blueberry jam or fresh blueberries between the cream and pudding.
- Lemon Cheesecake Lush: Mix 1/4 cup sour cream into the cream-cheese layer for tangier depth.
- Coconut Lemon Lush: Sprinkle toasted coconut on top for texture and a tropical twist.
- Skinny Version: Use reduced-fat cream cheese, low-fat milk, and sugar substitute for the powdered sugar and pudding mix.
- Gluten-Free: Replace graham crumbs with gluten-free graham crackers or crushed gluten-free cookies.
Frequently Asked Questions
Q: Can I make this without baking the crust?
A: Yes. If you use a press-in crust and the crumbs are fine, you can skip baking. The crust will be softer and more crumbly but still tasty. Chilling longer helps it set.
Q: Can I use fresh lemon juice instead of instant pudding?
A: You can, but you will need a cooked lemon curd or stabilized lemon filling because fresh lemon juice alone won’t set like instant pudding. Instant pudding gives a reliable, quick set.
Q: How long does this dessert need to chill?
A: Chill at least 4 hours for the best texture. Overnight chilling gives the cleanest slices and firmest set.
Q: Will the crust get soggy?
A: If you bake the crust and let it cool, it resists sogginess better. Press it firmly and bake; that helps keep it crisp under the creamy layers.
Q: Can I make this ahead for a party?
A: Yes. Make it up to 2 days ahead and store covered in the refrigerator. For longer storage, slice and freeze individual portions for up to a month.
Q: Can I use low-fat ingredients?
A: Yes. Use low-fat cream cheese, reduced-fat milk, and a light whipped topping. The texture will be slightly less rich but still enjoyable.
Q: How do I get clean slices?
A: Chill thoroughly. Use a sharp knife warmed in hot water, then wiped dry between cuts for smooth edges.
Conclusion
This Easy Lemon Lush is a bright, make-ahead dessert that pleases a crowd and keeps well. It balances a buttery crunch with creamy, tangy layers and a light, fresh finish. For a step-by-step make-ahead version and extra tips from another trusted source, see Easy Lemon Lush Recipe (Make-Ahead). Give it a try — it’s quick to pull together and always a sunny hit at the table.
Print
Easy Lemon Lush
- Total Time: 30 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A bright, creamy dessert that balances sweet graham crust with tangy lemon pudding and a soft cream-cheese layer.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped cream
- 1 package (3.4 oz) lemon instant pudding mix
- 2 cups milk
- Lemon zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9 inch pan or line with parchment.
- In a bowl, mix the graham cracker crumbs and melted butter until evenly moistened. Press into the bottom of the pan.
- Bake for 8-10 minutes until lightly golden. Allow to cool completely in the pan on a wire rack.
- In another bowl, beat together powdered sugar and cream cheese until smooth. Gently fold in the whipped cream.
- Spread the cream-cheese layer over the cooled crust.
- Whisk together the pudding mix and milk until thickened, about 2 minutes. Spread over the cream-cheese layer.
- Cover and refrigerate for at least 4 hours until set. Garnish with lemon zest before serving.
Notes
For best texture, chill overnight and serve cold. Can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 26g
- Sodium: 225mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 4.5g
- Cholesterol: 60mg
