Lemon Lasagna Dessert also known as Lemon Lush consists of four scrumptious layers. A light and refreshing treat that’s great for a crowd.
A shortbread crust, a sweet fluffy cream cheese layer, lemon pudding, and homemade whipped cream make up this fantastic lemon dessert.
Except for the shortbread layer, there is not much baking involved with this dessert. Homemade whipped cream only requires three ingredients and can be made within minutes. If you don’t feel like making homemade, you can easily substitute store bought Cool Whip in this recipe.
Here’s how to make Lemon Lasagna Dessert:
Start off by making the shortbread crust. Some recipes add in chopped pecans. I tried both for this recipe and found that I personally like the shortbread crust without any nuts added.
In large bowl, add in butter, flour, granulated sugar, lemon zest, and salt. Blend with a fork or pastry blender until mixture turns crumbly.
Press dough into 9 x 13 inch baking dish. Bake at 350 degrees F for 18 to 22 minutes or until edges are a light golden brown. (Picture shows half of crust with pecans)
While waiting for shortbread crust to bake, you can make up the homemade whipped cream. In large bowl, add in heavy whipping cream, powdered sugar, and vanilla extract. Use electric mixer on low speed for one minute and then beat on medium-high for a few minutes, or until stiff peaks form.
How to make second layer:
In large bowl, add in cream cheese and powdered sugar. Blend with electric mixer on medium speed for a couple minutes.
Fold in half of whipped cream until combined.
Spread cream cheese layer evenly over cooled shortbread crust. Place in refrigerator while making next layer.
How to make third layer:
In separate large bowl, add in lemon pudding mix and milk. Blend with electric mixer on low speed for 2 minutes. Allow to thicken for a couple minutes before spreading on top of cream cheese layer
Spread remaining whipped cream (either homemade or store bought) on top of pudding layer.
Cover with saran wrap and refrigerate for at least 2 to 3 hours to chill.
Tip: if taking this dessert outdoors, I’d recommend placing dessert in freezer for an hour prior to event so layers stay more set.
Lemon Lasagna Dessert
Lemon Lasagna Dessert also known as Lemon Lush consists of four scrumptious layers. A shortbread crust followed by a layer of light, fluffy cream cheese filling. A layer of lemon pudding is then added and is topped with a final layer of whipped cream. A light and refreshing treat that’s great for a crowd.
- 1 cup unsalted butter, room temp
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp lemon zest
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 16 oz whipped cream, divided
- 2 packages (3.4 oz) instant lemon pudding mix
- 3 cups milk, whole or 2%
Homemade whipped cream:
- 1 3/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees.
2. In large bowl, add in softened butter, flour, granulated sugar, lemon zest, and salt. Mix together until crumbly.
3. Press dough into 9 x 13 inch baking dish. Bake at 350 degrees F for 18 to 22 minutes or until edges are light golden brown.
4. Remove pan to wire rack to cool.
Homemade Whipped Cream:
Add heavy whipping cream, powdered sugar, and vanilla extract to large bowl. Blend with electric mixer on low speed for 1 minute and then continue blending on medium-high speed for 3 – 5 minutes, or until stiff peaks form.
Cream Cheese Layer:
Add softened cream cheese and powdered sugar to large bowl. Blend with electric mixer on medium speed for up to 2 minutes or until smooth.
2. Fold in whipped cream (1 cup) until soft and fluffy.
3. Use spatula to spread cream cheese layer on top of cooled shortbread crust.
Add two packages of lemon pudding mix and milk into large bowl. Blend with electric mixer on low speed for 2 minutes. Allow to thicken for a few minutes and then spread on top of cream cheese layer.
Whipped Cream Layer:
Spread remaining whipped cream on top of pudding layer.
Cover dish with saran wrap and refrigerate for at least 2 – 3 hours prior to serving.