Lemon Lush – it brings back memories of a fun night with friends, one of whom brought this lavish lemon dessert. She couldn’t remember the name of it, and so we dubbed it Lemon Lush…and it has remained that name in our family for years. It’s almost a lemon pie sort of deconstructed – no pie crust,and no meringue – which is good, since I don’t like lemon meringue pie!
My version is based on her recipe as recounted to me, which I have upgraded slightly over the years. A base layer is crunchy with nuts and butter. A second layer is cream cheese mix; the third actual lemon filling (almost a curd really, which I make from scratch – hers was 2 packages of lemon pudding, and that’s okay too!), all smothered with whipped cream or whipped topping.
The instructions look long, but nothing is hard, and you can do it over 2 days. Every ingredient is something you may already have in your pantry.
Use a 9 x 12″ or 9 x 13″ baking dish.
Since we try to watch our sugar intake, I do mix some sugar with baking stevia to keep the sweetness, but not the empty calories. And for the most part I never make something with all the sugar that might be listed in a recipe. As my taste buds have changed, some things are just way too sweet for me now. Anyway, I make the lemon layer from scratch, but lemon pie filling works just fine. Just use 2 packages but only 2.5-3 cups of milk so it gets quite thick.
As for the whipping cream – I prefer the real whipped cream, but the original was frozen whipped dairy topping. I mean, if I’m going to cheat with dessert, it better be the good stuff!
The base and the lemon part both have to cool. I generally start them a day ahead. The lemon filling keeps fine in the fridge a couple days. The base I make, leave on the counter to cool, and cover with a towel overnight until I assemble the whole dessert the next day.
If you want to amp up the lemon flavor even more, add 1/2 tsp lemon extract to the filling and /or to the whipped topping. And as for most foods, add a hint of what it is, so people know what to expect. Lemon zest on top, or better yet a couple lemon slices.
A word of warning – if you make it for a gathering or a potluck, you better make a double recipe, because it will be gone in no time!
Lemon Lush
A refreshing lemon dessert with 4 layers of lusciousness! Both tart and creamy at teh same time, even those who don't love lemon will enjoy it.
Ingredients
Base
- 1 stick 1/2 cup butter
- 1 cup flour
- 1/2 cup chopped nuts walnuts, almonds, pistachios, hazelnuts
Cream cheese layer
- 8 oz cream cheese, softened
- 2/3 cup confectioners sugar can be part Stevia for baking
- 1 cup whipped cream or whipped topping, thawed
- 1 tsp grated lemon zest
Lemon layer
- 3/2 c sugar
- 2 tbsp cornstarch
- 1/8 tsp salt
- Grated zest of ½ lemon
- ¼ cup lemon juice strain fresh squeezed to make sure there are no pits
- ½ cup water or orange juice or a combination
- 1 large egg
- 2 large egg yolks
- 1 tbsp butter
- 1 tsp vanilla
Topping
- 3 cups whipped cream or whipped topping (an 8 oz or larger container of whipped topping works well)
- lemon zest and /or lemon slices for garnish
Instructions
Base
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Preheat oven to 350 F
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Mix the base ingredients together until well combined – it can be done by hand but a food processor makes it easy. Pat into a greased 9 x 12 " baking dish.
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Bake for 20 minutes until lightly toasted. Cool completely.
Cream cheese layer
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Mix all the cream cheese layers together, whipping well with a mixer. Spread over tehebase layer evenly.
Lemon Layer
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Mix together everything but the butter in a heavy sauce pan. Cook over low heat, stirring often, until it thickens into a pudding. Add the butter and vanilla, stirring well to incorporate.
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Pour into a bowl, and cover with plastic wrap to prevent a skin from forming. Will keep refrigerated for 2 days.
Topping
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Top with cool whip or whipped cream. Garnish with lemon zest or lemon slices.