FBD

Lemon Lush Dessert

A layered lemon dessert with pecan shortbread crust, creamy cheesecake layer, bright lemon pudding, and whipped cream.

AmericanOtherIntermediate30 minBy Mama B

Ingredients

Servings
9
  • 1 Shortbread Crust:
  • 1 ¼ cups all-purpose flour
  • 1 ¾ cup chopped pecans
  • 1 ¼ cup granulated sugar
  • 1 ½ teaspoon salt
  • 1 ¾ cup unsalted butter, cold and diced
  • 1 Cream Cheese Filling:
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 Lemon Pudding:
  • 1 cup granulated sugar
  • 2 tbsp fresh lemon zest
  • 1 ½ cup fresh lemon juice
  • 3 tbsp cornstarch
  • 3 large egg yolks
  • 2 cup whole milk
  • 1 ¼ cup heavy whipping cream
  • 1 Optional: a drop or two of lemon-yellow gel food coloring
  • 1 Whipped Cream:
  • 1 ½ cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. 1

    Prepare the Shortbread Crust:

  2. 2

    Preheat the oven to 350°F (175°C). Lightly spray the bottom of an 8-inch or 9-inch baking pan with non-stick baking spray.

  3. 3

    In a bowl, combine the flour, chopped pecans, sugar, and salt. Add the diced butter and use a pastry cutter to cut the butter into the mixture until it is moist and crumbly. Alternatively, you can use a food processor to pulse the mixture until the butter is evenly distributed and the mixture is moist and crumbly.

  4. 4

    Press the crumbs evenly against the bottom of the pan. Bake for about 12-15 minutes, until golden brown. Set aside to cool completely.

  5. 5

    Prepare the Cream Cheese Filling:

  6. 6

    Using an electric mixer, beat the cream cheese, powdered sugar, lemon juice, and vanilla extract for several minutes until smooth and creamy.

  7. 7

    Spread the cream cheese filling evenly over the baked and cooled crust. Refrigerate while preparing the lemon pudding.

  8. 8

    Prepare the Lemon Pudding:

  9. 9

    In a medium saucepan, combine the sugar, lemon zest, and lemon juice. Add the cornstarch and whisk to combine. Add the egg yolks and whisk until smooth.

  10. 10

    Gradually whisk in the whole milk and heavy whipping cream. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook and whisk for an additional 1-2 minutes.

  11. 11

    Remove from heat and stir in the lemon yellow gel food coloring, if using. Allow the pudding to cool slightly before spreading it over the cream cheese layer.

  12. 12

    Prepare the Whipped Cream:

  13. 13

    In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

  14. 14

    Spread the whipped cream evenly over the lemon pudding layer.

  15. 15

    Chill and Serve:

  16. 16

    Refrigerate the lemon lush for at least 4 hours or overnight to allow the layers to set.

  17. 17

    Slice and serve chilled.

Tags

american