Lemon Lush

Prep Time: 40 minutes

Cook Time: 15 minutes
Total Time: About 5 hours (including chilling)
Servings: 9
Category: Dessert

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Notes After Making

Add

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Ingredients

Shortbread Walnut Crust

  • 1 cup (120 g) all-purpose flour
  • ½ cup (60 g) finely chopped walnuts
  • ¼ teaspoon coarse kosher salt
  • ½ cup (113 g) cold unsalted butter, cubed

Lemon Cream Cheese Layer

  • 16 ounces (454 g) full-fat cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1½ tablespoons (22 g) fresh lemon juice
  • ¾ teaspoon vanilla extract

Homemade Lemon Pudding

  • ¾ cup (150 g) granulated sugar
  • Zest of 2 small lemons
  • ¼ cup (32 g) cornstarch
  • ½ cup (120 g) fresh lemon juice
  • 3 large egg yolks
  • 1 cup (240 g) whole milk
  • 1 cup (240 g) heavy whipping cream
  • 2 drops yellow gel food coloring, optional

Whipped Cream Topping

  • 1 cup (240 g) cold heavy whipping cream
  • 2 tablespoons (15 g) powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup (60 g) finely chopped walnuts, for garnish

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Instructions

Prepare the Crust

  1. Preheat the oven to 350°F. Lightly grease the bottom of an 8- or 9-inch square baking dish.
  2. In a medium bowl, combine the flour, walnuts, and salt.
  3. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. Alternatively, pulse everything together in a food processor until evenly moistened with pea-sized crumbs.
  4. Press the mixture firmly and evenly into the bottom of the prepared baking dish.
  5. Bake for 12–15 minutes, or until lightly golden around the edges. Cool completely.

Make the Lemon Cream Cheese Layer

  1. Beat the softened cream cheese, powdered sugar, lemon juice, and vanilla until smooth and creamy.
  2. Spread evenly over the cooled crust. Refrigerate while preparing the lemon pudding.

Make the Lemon Pudding

  1. Place the granulated sugar in a medium saucepan. Add the lemon zest and rub it into the sugar with your fingertips until fragrant.
  2. Whisk in the cornstarch.
  3. Whisk in the lemon juice until smooth, then whisk in the egg yolks.
  4. Gradually whisk in the milk and heavy cream. Add the food coloring, if using.
  5. Cook over medium to medium-low heat, stirring constantly with a silicone spatula, until the pudding thickens enough to coat the spatula and just begins to bubble. Do not let it come to a hard boil.
  6. Remove from the heat and press the pudding through a fine-mesh sieve into a clean bowl to remove the lemon zest.
  7. Place plastic wrap directly on the surface of the pudding and let cool for about 1 hour, until warm but no longer steaming.
  8. Spread the pudding evenly over the cream cheese layer.
  9. Refrigerate uncovered for at least 3 hours, or until thoroughly chilled.

Make the Whipped Cream

  1. Beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
  2. Spread the whipped cream evenly over the chilled lemon pudding.
  3. Sprinkle the chopped walnuts evenly over the whipped cream.
  4. Slice into 9 squares and serve chilled.

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Jessica’s Notes

Best served with:

  • Fresh raspberries or blueberries
  • Fresh mint

Prep Ahead:

  • Prepare up to 1 day in advance for the cleanest slices.
  • The lemon pudding can be made a day ahead and refrigerated before assembling.

Storage:

  • Cover and refrigerate for up to 4 days.

Freezer-Friendly:

  • Freeze individual slices for up to 1 month. Thaw overnight in the refrigerator before serving.

Variations:

  • Toast the walnuts before adding them to the crust and topping for deeper flavor.
  • Add fresh blueberries or raspberries between the pudding and whipped cream layers.
  • Substitute pecans for the walnuts if desired.

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