Lemon Lush (Lemon Lasagna)

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!

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!

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.

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.

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.

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.

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.

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)

FAQs

Looking For More Great Desserts?

• Tres Leches Cake
• Fudge Banana Cake
• S’more Cookie Bars
• No Bake Chocolate Peanut Butter Bars
• No Chill Soft Chocolate Chip Cookies

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