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.

Yіeld : 24 servings
Prep Tіme : 25 mіns
Cook Tіme : 18 mіns
Totаl Tіme : 43 mіns

  • 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


Shortbread crust:
  • Preheat oven to 350 degrees.
  • In large bowl, add in softened butter, flour, granulated sugar, lemon zest, and salt. Mix together until crumbly. 
  • 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.
  • 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.
  • Fold in whipped cream (1 cup) until soft and fluffy.
  • Use spatula to spread cream cheese layer on top of cooled shortbread crust.

Pudding Layer:
  • 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.


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