Lemon Lush

Get ready for a light, zesty, and irresistible dessert! Lemon Lush layers creamy goodness, tangy lemon, and a buttery graham cracker crust. It’s sweet, tart, and best of all—no baking required. I love making it because it’s quick, easy, and always a hit. Why settle for regular lemon bars when you can have Lemon Lush?

When the sun’s out and the weather’s warm, I’m all about cool, no-bake desserts. That’s why I always turn to Lemon Lush —it’s the perfect combo of refreshing flavors and creamy layers. Whether it’s for a backyard BBQ, a family get-together, or just because, this dessert never disappoints.

Plus, you can make it ahead of time, so it’s a no-stress, show-stopping dessert. But plan ahead because to get those perfectly distinct and fabulous layers, you need time to freeze the dessert as you go. Lemon Lush is a beautiful, delicious treat that everyone will love.

Ingredients

• Graham cracker crumbs – Or pulse the graham crackers in a food processor.
• Butter – Melted.
• Cream cheese – Softened.
• Lemon zest
• Lemon juice
• Powdered sugar – Divided.
• Heavy whipping cream
• Whole milk
• Lemon instant pudding mix – You’ll need 2 3.5-ounce boxes.
• Lemon slices – For garnish.

How To Make Lemon Lush

1. Line a 13-x 9-inch freezer-safe baking dish with parchment paper.
2. Pulse the graham crackers in a food processor until they’re fine crumbs, or use 4 cups of graham cracker crumbs.
3. Mix the graham cracker crumbs and melted butter in a large bowl until combined. Press firmly into the bottom of the prepared baking dish in an even layer. Freeze until firm, about 20 minutes.
4. Beat the cream cheese, lemon zest, lemon juice, and 1 cup of powdered sugar in a large bowl with an electric mixer or in the bowl of your stand mixer with the paddle attachment until fluffy, about 3 minutes.
5. Beat the whipping cream and remaining 1/4 cup of powdered sugar on high in a separate bowl until stiff peaks form.
6. Fold about 1 cup of the sweetened whipped cream into the cream cheese mixture.
7. Spread the cream cheese mixture over the crust and freeze until set, about 1 hour.
8. Whisk the milk and pudding mix in a large bowl until smooth and thickened, about 2 to 4 minutes, then pop it into the fridge to chill while the cream cheese layer is freezing.
9. Spread the pudding over the frozen cream cheese mixture. Freeze until set, about an hour.
10. Gently spread the remaining whipped cream over the frozen pudding layer and freeze until firm, at least 4 hours or up to 24 hours.
11. Lift the parchment paper out of the baking dish and cut your Lemon Lush into squares or bars. You can serve frozen or let it thaw slightly.
12. Enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• For the creamiest texture, make sure your cream cheese is super soft before mixing, or you’ll have lumps.
• To get stiff peaks from your whipped cream, make sure your mixing bowl and beaters are chilled beforehand.
• Use freshly squeezed lemon juice for the best zesty flavor. It makes all the difference.
• When pressing the crust into the baking dish, use the back of a measuring cup or an offset spatula to get it smooth and even.

Recommended

Serving Suggestions

Lemon Lush is a delightful finish to any meal, but it pairs especially well with light and savory dishes. Serve it after a grilled chicken Caesar salad, or keep the citrus theme going with lemon herb shrimp and pasta. You could also balance the tartness with some grilled vegetables or a Mediterranean-style spread.

Storage

Got leftovers? Store your Lemon Lush in the fridge, covered tightly with plastic wrap or foil, and it will stay fresh for up to four days. If you need to freeze it for longer storage, wrap it well in plastic wrap and aluminum foil, then freeze for up to one month. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.