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Lemon Lush

Created On:   |  Updated:   |   33 Comments

9.86
0.82
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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

This Lemon Lush recipe is something our mom has been making for over 30 years. It’s a foolproof, classic recipe that’s a hit every time.

This dessert serves 12 and costs about $9.86 to make. That’s just about 82¢ per serving!

A piece of Lemon Lush being taken out of the 9x13-inch dish.

Lemon Lush

This recipe almost needs no description. The description is in the name: Lemon Lush. The creamy layers are simply luscious. Our mom has been making this Lemon Lush Recipe for over 30 years! Our brothers remember the first time Mom made Lemon Lush for dessert at home as kids. They all said it was AMAZING, and has been one of their favorite desserts ever since. 

Mom recalls attending a church activity years ago where her friend brought this Lemon Lush dessert for everyone and then shared the recipe because everyone loved it. Mom took the recipe and, after a few adaptations, has been making it for her family ever since. 

This Lemon Lush recipe is the best dessert because all ages love it. It is a tried and true family recipe that is always the first dessert to be eaten at any event.

Lemon Lush is a layered dessert starting with a shortbread crust full of walnuts, followed by a cream cheese layer topped with lemon pudding, and finished with Cool Whip. This light and creamy dessert is perfect for holidays, a potluck, BBQ, a baby or bridal shower, or any family dinner. When will you serve it? 

A close up picture of a piece of lemon lush so you can see all 4 layers.

Ingredients & Estimated Cost:

Recipe Cost: $9.86
Per Serving: $0.82
  • 1 cup salted butter – $2.24
  • 2 cups all-purpose flour – $0.18
  • 1 cup chopped walnuts – $2.05
  • 8-ounce block of cream cheese – $1.59
  • 1 cup powdered sugar – $0.38
  • 3 cups cool whip (8 oz container) – $1.19
  • (2) 3.4-ounce boxes of instant lemon pudding – $1.58
  • 2 ¾ cups milk – $0.65

The recipe cost is calculated by the amounts needed for the recipe. Check out Budget Recipes Explained to learn more about how we price our recipes. The pricing for this recipe was updated in June 2023.

All of the ingredients needed to make this recipe.

How To Make Lemon Lush Dessert

***For complete recipe instructions, see the recipe card below.

  1. First, make and cool the crust.
  2. Next, make the cream cheese layer and spread this over the cooled crust.
  3. Then, make the lemon layer and pour this over the cream cheese layer. Smooth it into an even layer. 
  4. Finally, spread the remaining Cool Whip evenly over the pudding layer for the topping. Sprinkle with chopped walnuts if you so desire. 
  5. Cover the dish with foil and chill in the refrigerator for at least 2 hours. 
  6. You should have 2 cups of Cool Whip left in the container; give it a quick stir to loosen it up. Then, spread the Cool Whip evenly over the lemon pudding layer. Sprinkle with chopped walnuts (optional). 
A picture collage showing hoot make this recipe.

Recipe Variations and Substitutions

  • Remove the walnuts for those with nut allergies.
  • Instead of the cream cheese layer, you can do a cheesecake or vanilla pudding layer. You will need two boxes of instant pudding. 
  • Add a layer of fresh sliced strawberries or raspberries between the crust and the filling for a fruity variation.
  • Instead of using instant lemon pudding, use instant lime pudding instead. 
  • Instead of lemon pudding for the filling, you can use blueberry pie filling. This will provide a sweet and fruity twist to the recipe.

Storage Tips

  • Serve: As with most recipes with dairy products, you shouldn’t leave this Lemon Lush out for longer than 2 hours. 
  • Store: Cover and store leftovers in the refrigerator for up to 5 days. 
  • Freeze: We do not recommend freezing this dessert because the cream cheese becomes grainy when frozen and defrosted. 

Recipe FAQs

What is shortbread crust made of?

A shortbread crust is made of simple ingredients. Mixing butter and flour creates the popular shortbread crust. This recipe is extra tasty due to the addition of chopped walnuts in the shortbread crust.

What is the trick to shortbread?

The best trick is to use good quality butter and not generic. Real butter is always best!

Get Kids Involved

Ages 2-3: Let your kiddo help measure and mix the lemon pudding layer. They can also help sprinkle the top of the finished dessert with chopped walnuts. 

Ages 4-5: Have them help measure and mix the crust and press it into the pan. They can also help whisk the lemon pudding together. 

Ages 6-8: Let them spread the cream cheese layer over the crust and the cool whip topping over the lemon pudding. 

Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 

Ages 12+:Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!

Budget Tips

Look to stock up on baking items when they go on sale. Then you can make recipes like this anytime you want.

A fork with some of the lemon lush dessert on a fork.

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A slice on lemon lush on a white plate showing all of its 4 layers.

Lemon Lush

Recipe Cost 9.86
Serving Cost 0.82
Author Easy Budget Recipes
Course Dessert
Cuisine American
This Lemon Lush recipe is something our mom has been making for over 30 years. It's a foolproof, classic recipe that's a hit every time.
Servings: 12 people
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 3 hours 42 minutes


Equipment

  • measuring cups
  • stand mixer
  • Liquid measuring cup
  • tin foil
  • 9×13 pyrex pan
  • pastry spatula

Ingredients
 

CRUST:

  • 1 cup salted butter softened
  • 2 cups all-purpose flour
  • 1 cup chopped walnuts

CREAM CHEESE LAYER:

  • 8 ounce block cream cheese softened
  • 1 cup powdered sugar
  • 1 cup cool whip

LEMON LAYER:

  • 2 (3.4-ounce boxes) lemon instant pudding
  • 2 ¾ cups milk anything but skim

TOPPING:

  • 2 cups cool whip
  • ¼ cup chopped walnuts for garnish
US Customary – Metric

Instructions

MAKE, BAKE, AND COOL CRUST:

  • Move the oven rack to the middle position and preheat to 350 degrees F.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, add the butter and beat on medium speed until lightened in color, about 3 minutes.
  • Add the flour and walnuts and mix until just combined (the mixture will be crumbly!).
  • Press the mixture into an even layer in an ungreased 9×13-inch pyrex pan.
  • Bake for 22-26 minutes, or until the crust is starting to brown around the edges.
  • Move the pan to a wire rack and cool completely.

MAKE CREAM CHEESE LAYER:

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, add the cream cheese and powdered sugar and beat on medium speed for 1 minute. Add cool whip and beat until combined.
  • Spread the cream cheese mixture into an even layer over the cooled crust.

MAKE LEMON LAYER:

  • In a medium bowl add pudding mix and milk. Whisk until thickened, about 2 minutes.
  • Pour the lemon pudding over the cream cheese layer and smooth into an even layer.

TOPPING:

  • You should have 2 cups of Cool Whip left in the container, give it a quick stir to loosen it up. Then, spread the Cool Whip evenly over the lemon pudding layer. Sprinkle with chopped walnuts.

CHILL:

  • Cover the lemon lush with foil and chill in the refrigerator for 2 hours or overnight.

SERVE:

  • Slice, serve, and enjoy.

Video

Nutrition

Serving: 1slice | Calories: 463kcal | Carbohydrates: 49g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 378mg | Potassium: 227mg | Fiber: 1g | Sugar: 17g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg
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Reader Interactions

Comments

  2. Lisalia says

    5 stars
    Yummy! This is one of my favorites. I’ve had it at church functions before but never had the recipe. Looking forward to making this. Wondering… how far in advance can it be made? I’d like to use this for Mother’s Day but need to do in advance. Thanks!

    Reply

  13. Julie says

    The Recipe looks tantalizing so I will definitely have to try it. I am not allergic to any nuts whatsoever but the only nut I absolutely can’t stand and find d extremely offensive to the taste is walnuts so that would most definitely have to be substituted. I am insane for cashews so I may go with that.

    Reply

  18. whitney says

    5 stars
    There’s no better combo than lemon and cream cheese! And I absolutely love that you included the kids age groups. It’s my goal to get my kids more involved in the kitchen!

    Reply

  19. grace says

    2 stars
    I think you may have meant to say ‘1 stick’ or 1/2 c. butter as two sticks were way too much and the dough was creamy not crumbly.

    Reply

    • Jess Jankowski says

      Hi Grace, sorry to hear it did not turn out. We do use 1 cup of butter, or two sticks, in our recipe. One reason it may have turned out creamy and not crumbly is due to over-mixing the crust mixture. We hope you will try it again!

  20. Janet F says

    4 stars
    Good recipe that’s been around much longer than 30 years. Lost my old recipe and hadn’t made it for a while but this looks the same or very similar. Has always been one of our favorites. You can switch out the pudding for any flavor, today I’m making pistachio but I have used probably every pudding flavor ever created. It’s a good solid recipe everyone seems to like.

    Reply

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