Description
Lemon Lush Dessert is a luscious layered treat featuring a crunchy Lemon Oreo and pecan crust, a smooth cream cheese layer infused with fresh lemon zest and juice, topped with a rich homemade lemon pudding and finished with a fluffy whipped cream topping. This refreshing dessert blends tart lemon flavors with creamy and crunchy textures, perfect for spring or summer gatherings.
Ingredients
Scale
Crust
- 1 (15.25-oz package) Lemon Oreos (about 29 oreos)
- 1 & 1/2 cups pecans
- 1/4 teaspoon kosher salt
- 4 tablespoons butter (melted)
Lemon Pudding
- 2 (4.3 oz boxes) Cook-and-Serve Lemon pudding mix
- 1 & 1/2 cups granulated sugar
- 6 egg yolks
- 5 & 1/4 cups whole milk (or half and half)
Cream Cheese Layer
- 1 (8-oz package) cream cheese (softened)
- 1/4 cup butter (softened)
- 1 & 1/2 cups powdered sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons lemon zest (from 1 large lemon)
- 2 tablespoons lemon juice (from about half a large lemon)
Whipped Cream Topping
- 1 & 1/2 cups heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract or lemon juice
Instructions
- Soften Cream Cheese and Butter: Add the cream cheese and 1/4 cup butter into a stand mixer or large bowl to soften while preparing other components.
- Make Lemon Pudding Mixture: In a 3-quart saucepan, combine two boxes of cook-and-serve lemon pudding mix, granulated sugar, egg yolks, and whole milk. Whisk thoroughly until smooth without lumps.
- Cook Pudding: Set saucepan over medium heat, whisking frequently for the first two minutes, then whisk constantly until the mixture begins to boil and bubbles appear. Remove from heat immediately.
- Cool Pudding: Let pudding cool for a couple of minutes, whisking occasionally. Cover the surface directly with plastic wrap to prevent skin formation and chill in the fridge.
- Prepare Crust Mixture: Preheat oven to 350°F. Pulse Lemon Oreos, pecans, and salt in a food processor until finely ground. Add melted butter and pulse to combine.
- Bake Crust: Press crust mixture firmly into a 9×13-inch glass casserole dish. Bake for 20-25 minutes until lightly browned. Let cool.
- Make Cream Cheese Layer: Beat softened cream cheese and softened butter until smooth in a bowl. Add powdered sugar and salt and beat well.
- Add Lemon Flavor: Mix in lemon zest and lemon juice, beating until fully incorporated.
- Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the cooled crust.
- Add Pudding Layer: Spread the cooled lemon pudding over the cream cheese layer, covering the edges evenly.
- Chill Layers: Cover the pudding layer tightly with plastic wrap pressed directly on it to prevent a film. Chill for at least 3-4 hours or overnight.
- Make Whipped Cream: Just before serving, whip cold heavy cream with powdered sugar, salt, and vanilla extract or lemon juice until soft peaks form.
- Top Dessert: Spread whipped cream over the lemon pudding layer evenly and chill until serving. Avoid covering to preserve whipped cream texture.
- Slice and Serve: Use a sharp knife, cleaned between slices, to cut the dessert. Garnish each serving with lemon zest, toasted pecans, or crushed Lemon Oreos if desired.
- Optional Garnish: For lemon twists, thinly slice a lemon into rounds and cut halfway through the center. Arrange on top before serving.
Notes
- Pressing plastic wrap directly on the pudding surface prevents a skin from forming.
- Be vigilant while cooking pudding to avoid lumps and curdling by whisking constantly once it starts heating.
- Use a food processor to get finely ground crust ingredients for best texture.
- Chill dessert layers properly to ensure clean cutting and better flavor melding.
- Soft peaks in whipped cream allow for a light and fluffy topping perfect for lemon desserts.
- Adjust lemon juice quantity based on your tartness preference.
- Cleaning the knife between slices prevents the layers from mixing and gives clean, pretty servings.
