Lemon Lush (Lemon Lasagna)

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This Lemon Lush or Lemon Lasagna is for lemon lovers! Bursting with bright and refreshing lemon flavor from a lemon crust and lemon layers. It’s a great no bake dessert perfect for any occasion!

A piece of lemon dessert on a plate garnished with a lemon slice and mint.

If you are a lemon lover like me this no bake layered dessert is perfect because it is PACKED with lemon flavor.

I love all types of lemon desserts, especially Lemon Blueberry Poke Cake. Its bright citrus flavor is hard to beat and it’s perfect for so many occasions!

Reasons To Make Lemon Lush (Lemon Lasagna):

  • It’s a tried and true recipe (aka it’s been around forever) so you know it’s good
  • I doubled the cheesecake layer YUM!
  • It’s a no bake so no need to turn on your oven
  • This recipe is made from scratch (no store bought pudding or whipped topping)
  • Easy to make it your own with a different base layer
  • Don’t want to make a homemade pudding?? No problem scroll below for substitutions!

Ingredients needed to make lemon lasagna.

Let’s Talk About The Ingredients for This Lemon Lush:

BASE LAYER: Lemon oreos and butter. I used lemon oreos for an extra boost in lemon flavor.

CREAM CHEESE LAYER: Cream cheese, powdered sugar, and lemon juice. Make sure to use softened cream cheese to make the layer extra smooth and creamy.

LEMON PUDDING LAYER: Sugar, flour, whole milk, heavy whipping cream, eggs, FRESH lemon juice, lemon zest, salt, and vanilla. The color of your lemon layer will depend on how dark your egg yolks are. If you like you can add a few drops of yellow food coloring to make it more yellow. I strongly urge you to use freshly squeezed lemon juice for the best flavor.

WHIPPED CREAM LAYER: Heavy whipping cream, powdered sugar, and vanilla.

Two pictures showing how to make the base layer.

How To Make the Base Layer:

Grind the oreos until fine. Combine the oreo crumbs and melted butter in a bowl and mix until well combined. Press into an even layer in the bottom of a 9×13 baking pan. Set aside.

Three pictures showing how to make the cream cheese layer.

How To Make the Cream Cheese Layer:

In a medium sized bowl beat the cream cheese with a mixer (or in your stand mixer) until smooth. Add the powdered sugar and lemon juice and beat until smooth. Scrape down the sides and bottom often.

Spread cream cheese mixture over the base layer. Place in the refrigerator.

Nine pictures showing how to make the lemon pudding layer.

How To Make the Lemon Pudding Layer:

In a large saucepan whisk together the sugar and flour until it is smooth. Stir in the milk and cream until well combined. Set aside.

In a medium sized bowl gently beat the egg yolks until combined. Set aside.

Place the saucepan of milk and sugar on the stove and cook over medium to medium low heat. While cooking whisk constantly to prevent any lumps. Cook while whisking until it starts to thicken and remove from heat.

Pour at least half of this mixture in a steady SMALL stream into the beaten yolks. While you are pouring whisk constantly to prevent your yolks from scrambling. This process is called tempering. Now you may pour the egg mixture back into the saucepan.

Return this to the heat and cook until it has thickened and coats the back of a spoon. It will also thicken more as it cools. Remove from heat and stir in the lemon zest, lemon juice, vanilla, and salt. Cool slightly before pouring over the cream cheese layer. Return to the refrigerator until the pudding layer is cooled.

Three pictures showing how to make the whipped cream layer.

How To Make the Whipped Cream Layer:

In a medium sized bowl whip, the heavy whipping cream, powdered sugar, and vanilla on high speed until stiff peaks form. Spread over the cooled lemon pudding layer. Refrigerate until ready to serve.

A spatula lifting a piece of lemon lush out of the pan.

Tips and Substitutions:

  • Please use fresh lemon juice and not the bottled stuff. Fresh tastes so much better.
  • You can use 2% in place of the whole milk but I don’t recommend fat free or dairy alternatives.
  • You can replace the lemon oreos with golden oreos.

Base Layer Substitutions:

  • Homemade Shortbread Crust: Combine 2 cups of all purpose flour and 1/3 cup powdered sugar. Cut in 1 cup cold cubed butter until coarse crumbs. Press into a 9×13 baking pan and bake for 10-12 minutes at 350. Let cool completely before topping.
  • Graham Cracker Crust: In a medium bowl combine 2 cups graham cracker crumbs, 1/3 cup sugar, and 8 tablespoons melted butter until well combined. Press into a 9×13 baking pan. Refrigerate until ready to use.
  • Nut Crust: In a medium bowl combine 2 cups all purpose flour and 1/2 cup powdered sugar. Cut in 1 cup cold cubed butter until coarse crumbs. Stir in 1 cup finely chopped pecans or walnuts. Press into an even layer in the bottom of a 9×13 pan and bake at 350 for 20-25 minutes. Let cool completely before topping.

Toppings:

  • Top with sliced strawberries, blueberries, or raspberries if desired
  • Crushed oreos
  • Toasted coconut
  • Crushed nuts

Lemon Pudding:

If you don’t want to make a homemade lemon pudding replace with any of the following:

  • 2 (3.4oz) boxes instant lemon pudding mixed with 3 cups cold milk and the zest of 1 lemon.
  • Lemon pie filling
  • Lemon curd (this will be slightly tarter so don’t go overboard and make a super thick layer)

Bite taken out of a piece of lemon lasagna.

FAQs

CAN LEMON LUSH BE MADE AHEAD?

Yes, and I strongly recommend making it the day before so it has time for the flavors to meld. It always tastes better the next day to me and tastes just as good on days 3-5.

HOW TO STORE LEMON LUSH?

Store covered in the refrigerator for up to 5 days.

CAN LEMON LUSH BE FROZEN?

I don’t recommend it because it may alter the texture of the layers.

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5 from 1 vote
A piece of lemon dessert on a plate garnished with a lemon slice and mint.
Lemon Lush (Lemon Lasagna)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

This Lemon Lush or Lemon Lasagna is for lemon lovers! Bursting with bright and refreshing lemon flavor from a lemon crust and lemon layers. It's a great no bake dessert perfect for any occasion!

Course: Dessert
Cuisine: American
Keyword: lemon dessert, lemon lasagna, no bake lemon dessert
Servings: 16
Calories: 402 kcal
Author: Malinda Linnebur
Ingredients
BASE LAYER:
  • 1 (1lb4oz) (566g) package lemon oreos, ground to fine crumbs
  • 6 tablespoons butter, melted
CREAM CHEESE LAYER:
  • 4 (8oz) (250g) packages cream cheese, softened
  • 2 cups (220g) powdered sugar
  • 3 tablespoons fresh lemon juice
LEMON PUDDING LAYER:
  • ¾ cup (160g) granulated sugar
  • cup (45g) all purpose flour
  • 1 cup (235ml) whole milk
  • 1 cup (235ml) heavy whipping cream
  • 3 large egg yolks
  • zest from 1 lemon
  • ½ cup (120ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
WHIPPED CREAM LAYER:
  • 2 cups (475ml) heavy whipping cream, cold
  • ¼ cup (27g) powdered sugar
  • 1 teaspoon vanilla extract
Instructions
BASE LAYER:
  1. In a medium bowl combine the oreo crumbs and melted butter. Mix well. Press into an even layer in the bottom of a 9×13 baking pan. Place in the refrigerator.

CREAM CHEESE LAYER:
  1. In a medium bowl beat the cream cheese until smooth. Add powdered sugar, and lemon juice. Beat until smooth.

  2. Spread in an even layer on top of the base layer. Place in the refrigerator.

LEMON PUDDING LAYER:
  1. In a large saucepan combine the sugar and flour until smooth and has no lumps. Stir in the milk and cream until well combined. Set aside.

  2. In a medium sized bowl gently beat the egg yolks until combined. Set aside.

  3. Place the saucepan of milk and sugar on the stove and cook over medium to medium low heat. While cooking whisk constantly to prevent any lumps. Cook while whisking until it starts to thicken and remove from heat. Pour at least half of this mixture in a steady SMALL stream into the beaten yolks. While you are pouring whisk constantly to prevent your yolks from scrambling. This process is called tempering. Now you may pour the egg mixture back into the saucepan.

  4. Return this to the heat and cook until it has thickened to coat the back of a spoon. It will also thicken more as it cools. Remove from heat and stir in the lemon zest, juice, vanilla, and salt. Cool slightly and spread over the cream cheese layer. Place in the refrigerator to cool completely.

WHIPPED CREAM LAYER:
  1. In a medium sized bowl whip, the heavy whipping cream, powdered sugar, and vanilla on high speed until stiff peaks form. Spread over the cooled lemon pudding layer. Refrigerate, covered, until ready to serve.

Recipe Notes
  1. STORAGE: Store covered in the refrigerator for up to 5 days.
  2. The color of the lemon pudding layer will depend on how dark the egg yolks are. If you would like it darker add a few drops of yellow food coloring. 
Nutrition Facts
Lemon Lush (Lemon Lasagna)
Amount Per Serving
Calories 402 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 98mg33%
Sodium 59mg3%
Potassium 87mg2%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 46g51%
Protein 3g6%
Vitamin A 854IU17%
Vitamin C 4mg5%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

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