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

Lemon Lush (Lemon Lasagna)

Course: Dessert
Cuisine: American
Keyword: lemon dessert, lemon lasagna, no bake lemon dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16
Calories: 402kcal
Author: Malinda Linnebur
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!
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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
  • ⅓ 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:

  • In a medium bowl combine the oreo crumbs and melted butter. Mix well. Press into an even layer in the bottom of a 9x13 baking pan. Place in the refrigerator.

CREAM CHEESE LAYER:

  • In a medium bowl beat the cream cheese until smooth. Add powdered sugar, and lemon juice. Beat until smooth.
  • Spread in an even layer on top of the base layer. Place in the refrigerator.

LEMON PUDDING LAYER:

  • 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.
  • 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 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:

  • 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.

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

Calories: 402kcal | Carbohydrates: 51g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 59mg | Potassium: 87mg | Fiber: 1g | Sugar: 46g | Vitamin A: 854IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg