Prep Time: 20 Mins | Cook Time: 20 Mins | Chill Time: 6 Hrs | Yield: 12 Servings
If you want the perfect dessert to serve today to impress everyone, then this Lemon Lush is one to try! Layer after layer of delicious flavors, this is simply the best! Just follow these easy steps and you are good to go. Enjoy!
Ingredients:
Shortbread Crust:
2 c flour (fluffed and leveled – 260g)
⅓ c granulated sugar (67g)
1 c unsalted butter (cold)
Cream Cheese Layer:
1½ c powdered sugar
2 tbsp freshly squeezed lemon juice
2 packages of cream cheese (8 ounces or 250g each) at room temperature
Lemon Pudding
3 large Eggs
2-3 tbsp lemon zest (about 2-3 lemons)
1½ c whole milk
1 tsp vanilla extract
yellow food coloring
3 tbsp cornstarch
¾ c granulated sugar (150g)
½ c freshly squeezed lemon juice (about 2 lemons)
Sweetened Whipped Cream
1 tsp vanilla extract
¼ c powdered icing sugar
2 c heavy whipping cream
Directions:
For the Crust:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Add sugar, flour, and cold butter into a mixing bowl. Beat until well incorporated.
Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
Place the baking dish in the preheated oven and bake the crust for about 10 to 12 minutes or until done.
Remove the crust from the oven and let it cool at room temperature.
For the Cream Cheese Layer:
Add the cream cheese to the bowl of a stand mixer. Beat until the texture becomes smooth. Stir in the lemon juice and powdered sugar until well blended.
Pour the mixture on top of the cooled crust and spread it evenly. Place it in the fridge.
For the Pudding Layer:
Place a saucepan on the stove and turn the heat to medium. Immediately add the lemon zest, eggs, cornstarch, sugar, and milk. Stir everything until well blended. Let it simmer.
Turn the heat down to low, then stir and cook until the texture becomes thick.
Add the vanilla extract and lemon juice, then stir until well blended. Add yellow food coloring if you wish.
Remove the pan from the stove, then strain the mixture into a mixing bowl and let it cool completely.
Add the mixture on top of the cream cheese layer and spread it evenly. Refrigerate for 6 hours before serving.
For the Whipped Cream:
Add vanilla, cream, and sugar into a mixing bowl. Beat until well blended.
Add the mixture on top of the pudding layer and spread it evenly.
Serve and enjoy!
Notes:
It is important to chill it for at least 6 hours before adding the whipped cream layer.
Make sure to let the crust cool before adding the layers.
I highly recommend using freshly squeezed lemon for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.
Nutrition Facts:
Serving: 179grams | Calories: 662cal | Carbohydrates: 59g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 168mg | Potassium: 180mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1672IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 1mg
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