This Lemon Lush Dessert is light, fresh, and decadent. It's made up of buttery shortbread crust that's layered with a lemon cream cheese filling, homemade lemon pudding, and whipped cream. Just 20 minutes to prep!
Shortbread Crust: – 1 cup unsalted butter (cold) – 2 cups flour (fluffed and leveled – 260 grams) – ⅓ cup granulated sugar (67 grams) Cream Cheese Layer: – 2 packages cream cheese (8 oz or 250 grams each) room temperature – 1½ cups powdered sugar – 2 tablespoons freshly squeeze lemon juice Lemon Pudding – 1½ cups whole milk – ¾ cup granulated sugar (150 grams) – 3 large eggs – 3 tablespoons corn starch – 2-3 tablespoons lemon zest (about 2-3 lemons) – ½ cup freshly squeeze lemon juice (about 2 lemons) – 1 teaspoon vanilla extract – yellow food coloring Sweetened Whipped Cream – 2 cups heavy whipping cream – ¼ cup powdered icing sugar – 1 teaspoon vanilla extract
In a medium bowl, combine flour, cold butter (cubed) and sugar until crumbly (a pastry cutter or your hands work great for this!)
Press firmly into a 9×13" baking dish and bake for 10-12 minutes, until just dry looking on top. Let cool completely before adding the cream cheese layer.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and lemon juice and beat until smooth, scraping down the sides as necessary. If needed, add additional lemon juice or milk so that the filling comes together. Spread over crust. Cool.
In a large saucepan, whisk together milk, sugar, eggs, corn starch, and lemon zest until completely smooth. Cook over medium heat, stirring frequently, until it comes to a low simmer. Reduce heat and cook and stir until thickened. Stir in lemon juice and vanilla extract. Add a couple drops of yellow food coloring if desired.
Remove from the heat and press through a strainer into a medium bowl. Allow to cool to room temperature before spreading over the cream cheese layer in the pan.
In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form. Spread over chilled pudding layer and refrigerate dessert until ready to serve.