Cooking with Mamma C

  • Recipes
  • Cod
  • Cookbook
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipes
  • Cod Recipes
  • Cookbook
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cod Recipes
    • Cookbook
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Dessert

    Lemon Lush Dessert Recipe from Scratch

    Published: May 29, 2021 · Modified: Mar 24, 2025 by Mamma C · This post may contain affiliate links.

    • Facebook
    • Email
    • Flipboard
    Jump to Recipe
    pinnable image for Lemon Lush

    This Lemon Lush Dessert Recipe from Scratch will rock your world! A buttery crust without nuts is topped with sweetened cream cheese, homemade lemon pie filling and whipped cream. It's one of the best lemon desserts ever!

    slice of lemon lush on stack of plates with blackberries

    You might be thinking you've had this lemon lush dessert before. I'm willing to bet this recipe from scratch tastes way better.

    That's because I took Mom's version, with all her improvements to the average lemon lush recipe, and added a thick layer of homemade lemon pie filling (from my Foolproof Lemon Meringue Pie).

    This replaced the lemon pudding made from a box. The brand Mom preferred is no longer available, so I had to come up with a solution.

    I also substituted fresh whipped cream for the imitation whipped topping.

    The results blew our minds. Everyone gave this lemon lush two thumbs up, and my brother said this might be the best dessert I've ever made!

    At the very least, it's the best lemon dessert! I've made it several times, and it's always a hit.

    Whether you call it lemon lush, lemon lust, lemon lasagna or lemon delight, you have to try it! You can add it to your 4th of July menu.

    How to make lemon lush from scratch

    See the recipe card at the end of this post for full instructions. Here are some of the important highlights.

    Crust

    The crust is slightly adapted from Mom's recipe. She took the elements of shortbread crust and decided to use melted butter, instead of cutting solid butter into the dry ingredients.

    The result is a moist and sturdy crust, instead of dry and crumbly. And, we're not using any nuts.

    collage of crust batter, raw crust pressed in pan, baked crust

    The crust ingredients are:

    • flour
    • sugar
    • butter
    • salt.

    You'll mix the melted butter with the dry ingredients, pat the dough into your pan, then bake the crust.

    Cream cheese layer

    The sweetened cream cheese layer contains half the sugar found in most lemon lush recipes. If you've been here before, you know I can't stand sickeningly sweet desserts.

    Don't worry, though. It's sweet enough and works perfectly with the other layers!

    You just need confectioners sugar and two blocks of cream cheese. The blocks will produce a sturdier layer than cream cheese in a tub. I haven't tried it with low-fat cream cheese, but that should work.

    block of cream cheese with powdered sugar in bowl, whipped cream cheese

    You'll beat softened cream cheese with the sugar until creamy.

    Lemon pie filling

    This is the star of the show, folks. This homemade lemon pie filling is better than anything you can make from a boxed mix. You'll want to eat it out of the bowl with a spoon!

    The filling is cooked on the stove and relies on corn starch and flour as thickening agents. This is what makes it a lemon pie filling instead of a lemon pudding, which contains milk or cream.

    collage of lemon pudding, egg yolks, lemon zest, thickened mixture in pot

    Ingredients:

    • Egg yolks
    • Lemon zest
    • Lemon juice
    • Water
    • Sugar
    • Flour
    • Corn starch
    • Butter
    • Salt

    See the recipe card for cooking instructions.

    Whipped cream

    You just need three ingredients to make delicious whipped cream:

    • Whipping cream
    • Confectioners sugar
    • Vanilla extract
    bowl of cream with powdered sugar and beaters

    Beat the cream and vanilla on low until frothy. Add the confectioners sugar and beat on medium, then high, until thick and creamy.

    How to assemble lemon lush

    You'll place the cream cheese mixture onto the cooled crust. Smooth it out nicely. Next, add the lemon filling.

    collage of cream cheese mixture on crust, cream cheese layer, lemon layer

    Then, you'll place dollops of fresh whipped cream (have mercy!) onto the lemon layer. You'll spread it on nicely, lick your spatula, and get that labor of love into the fridge to chill.

    dollops of whipped cream on pan of lemon lush

    Recipe tips

    • Make this lemon lush dessert a day ahead of time to allow for all the layers to set and chill thoroughly.
    • When stirring the filling mixture over heat, use a silicone spatula (affiliate link) and stir gently, so you don't break down the starch molecules. You don't want a runny pie filling.
    • After you make the lemon pie filling, freeze it for 20 minutes to allow it to set.
    slice of lemon lush on white plate with fork and blackberries

    Frequently asked questions

    What can you substitute for the homemade lemon pie filling?

    You should be able to use lemon curd instead. You also could make 4 (3.4-ounce) boxes of instant lemon pudding.

    How long can you store it?

    Store leftovers covered in the refrigerator for 3-4 days.

    Can you freeze lemon lush?

    Since this lemon lush recipe uses homemade whipped cream as the topping, I don't recommend freezing it. If you used a store-bought tub of whipped topping instead, you should be able to freeze the dessert.

    More desserts like this

    • Lemon Meringue Pie
    • Pecan Lemon Pie without Meringue
    • Lemon Pizzelle Cookies
    • Creamy Cheesecake with Sour Cream Topping (9x13)
    • Take 5 Cheesecake Bars

    And if you love lemon, don't miss these Lemon-Ricotta Pancakes or these Lemon-Blueberry Pancakes!

    Enjoy!

    Be sure to leave a comment and a rating if you try this Lemon Lush Dessert Recipe!

    closeup of slice of lemon lush with blackberries

    Lemon Lush Dessert Recipe from Scratch

    This Lemon Lush Dessert from Scratch is incredible! Make it a day ahead for best results.
    4.84 from 30 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour hour 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 15
    Calories: 541kcal
    Author: Mamma C

    Ingredients

    Lemon Filling

    • 6 egg yolks (I use extra large)
    • 4 teaspoons lemon zest
    • ⅔ cup lemon juice (from 4-5 lemons)
    • 2 ¼ cups granulated sugar
    • 7 tablespoons all-purpose flour (¼ cup + 3 tablespoons)
    • 7 tablespoons corn starch (¼ cup + 3 tablespoons )
    • 1 pinch of salt
    • 3 cups water
    • 4 tablespoons salted butter

    Crust

    • 1 ½ cups all-purpose flour
    • 5 teaspoons granulated sugar (1 tablespoon + 2 teaspoons)
    • sprinkle of salt
    • 12 tablespoons salted butter (melted)

    Cream Cheese Layer

    • 16 ounces cream cheese, softened (2 blocks)
    • 1 cup confectioners sugar

    Whipped Cream

    • 2 cups heavy whipping cream
    • ¼ teaspoon vanilla extract
    • ⅓ cup + 1 tablespoon confectioners sugar
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Set out the cream cheese to soften at room temperature.
    • Make the lemon filling. Separate six eggs, placing the yolks in a small bowl. (Save the whites in a sealed plastic container and refrigerate or freeze them for another use.) Beat the egg yolks lightly with a fork and set them aside at room temperature, near your stove.
    • Rinse and dry four lemons. Zest the lemons until you have 4 teaspoons of zest. Cut the lemons in half and squeeze them until you have ⅔ cup of lemon juice. (You might need a 5th lemon.) Set the juice and zest next to your stove.
    • In a medium, heavy-bottomed saucepan (I use my stainless steel one) whisk together the sugar, flour, corn starch and salt. Gradually whisk in the water. Make sure your corn starch mixture is fully incorporated before placing the pan over heat. Use a silicone spatula for gently stirring from this point forward, so you don't break down the starch molecules and get a runny result. Place the pan over medium-high heat and gently stir until thick and boiling. Reduce the heat. Cook and stir gently for two more minutes, and remove the pan from the heat.
    • To temper the egg yolks so they don't scramble, gradually mix in 1 cup (two standard ladles) of the hot filling into the bowl of yolks. Then, add the yolk mixture to your pot with the rest of the filling. Stir gently over medium-high heat and bring to a gentle boil. (Lower the heat if needed.) Cook and stir gently two minutes more. Remove from the heat. Your filling should be very thick.
    • Carefully stir in the butter and lemon zest. Gradually stir in the lemon juice (gently!), making sure the liquid is fully incorporated before adding more. Stir until there is no liquid pooling at the sides of your pan.
    • Pour the hot filling into a bowl or pan that fits in your freezer. Freeze the filling for 20 minutes, until it's firm to the touch and set. Cover the filling and transfer it to the refrigerator while you make the rest of the dessert.
    • When the filling is chilling in the freezer, make your crust. Preheat your oven to 350 degrees F. Add the flour, sugar and salt to a medium bowl and whisk them to combine.
    • Melt the butter, covered, in the microwave (use a bowl that's microwave safe.)
    • Pour the melted butter over the dry ingredients and use a fork to stir until everything comes together into a soft dough.
    • Thoroughly grease the bottom of a 9x13 glass pan (metal works too, but the glass pan will show off the layers), using solid butter or baking spray. Transfer the crust dough to the pan and use clean hands to press it evenly into place along the bottom.
    • Bake the crust for 20 minutes, or until it's golden brown. Set the crust on a metal rack to cool.
    • While the crust is in the oven, make the cream cheese filling. Place the softened cream cheese and powdered sugar in a medium bowl or stand mixer. Beat until blended and creamy. Refrigerate, covered, until you're ready to assemble your dessert.
    • To make the whipped cream, pour the whipping cream into a clean, medium stainless steel bowl. Add the vanilla and beat on low with clean beaters until frothy. Add the confectioners sugar and beat on medium, then high, until you have thick whipped cream. Cover and refrigerate until you're ready to assemble the dessert.
    • To assemble the lemon lush, make sure the crust is cooled off. Spread the cream cheese mixture over the crust in an even layer with a butter knife or silicone spatula.
    • Scoop the chilled lemon filling onto the cream cheese layer. Smooth out the lemon layer with a clean silicone spatula.
    • Spoon the whipped cream onto the lemon layer and spread it evenly with a clean spatula or butter knife.
    • Cover the dessert with plastic wrap or foil, without letting it touch the whipped cream. Refrigerate the lemon lush for several hours, but ideally overnight, so the layers can firm up and chill thoroughly.
    • Cut into slices and serve chilled. Refrigerate leftovers for 3-4 days.

    Video

    Notes

    It's best to make this dessert a day ahead, so it has time to set up and chill thoroughly. At the very least, make your lemon filling a day ahead. Then you could make the other layers early the next day, assemble the lemon lush, and refrigerate it for several hours before serving.
    What can you substitute for the homemade lemon pie filling?
    You should be able to use lemon curd instead. You also could make 4 (3.4-ounce) boxes of instant lemon pudding.
    Can you freeze it?
    Since this lemon lush recipe uses homemade whipped cream as the topping, I don't recommend freezing it. If you used a store-bought tub of whipped topping instead, you should be able to freeze the dessert.

    Nutrition

    Calories: 541kcal | Carbohydrates: 62g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 341mg | Potassium: 149mg | Fiber: 1g | Sugar: 44g | Vitamin A: 960IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 1mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C. Inspired by Mom's lemon dessert we've enjoyed for decades. Originally published on June 20, 2018 and updated now with additional information.)

    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!

    More Dessert Recipes

    • plate of amaretti cookies topped with almonds
      Amaretti Cookies (Soft & Chewy)
    • platter of almond biscotti sprinkled with powdered sugar
      Almond Biscotti Recipe
    • chocolate pizzelle held up over a platter of more pizzelles
      Chocolate Pizzelle Recipe
    • plate of italian lemon pizzelle cookies with powdered sugar
      Lemon Pizzelle Recipe
    • Facebook
    • Email
    • Flipboard

    Comments

    1. Donna says

      December 27, 2022 at 10:51 am

      This was a bit of a labour intense dessert, BUT so worth it. Made for Christmas Day and everyone raved about it. Will make again, but double crust receipe, I found it was a bit too thin in my 9 x 13 pan. I will definitely make this again. Thanks

      Reply
      • Mamma C says

        December 27, 2022 at 11:35 am

        Hi Donna - I know it takes longer than using boxed pudding and frozen whipped topping, but I agree it's worth it. I'm so glad this was a hit!

        Reply
    2. Kelli says

      August 21, 2021 at 11:47 am

      Is there anyway to make this gluten-free by subbing more cornstarch for the filling? And, subbing something for the flour in the crust...maybe just gf graham crackers with the butter? Thanks for any thoughts!

      Reply
      • Mamma C says

        August 21, 2021 at 12:45 pm

        Hi Kelli - I haven't tested a gluten-free version of this. However, I know people who use Cup4Cup Mulitpurpose Flour (affiliate link) as a substitute for regular flour when baking/cooking. I'd try that. Let me know if you do!

        Reply
    « Older Comments
    4.84 from 30 votes (20 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

    More about me →

    Popular

    • slice of cheesecake on plate
      Fluffy Crustless Cheesecake (NY Style)

    • OVEN-FRIED COD RECIPE (CRISPY & DELICIOUS!)
      Oven-Fried Cod Recipe (Crispy & Delicious!)

    • portion of zucchini casserole on plate
      Italian Zucchini Bake

    • plate of sausage, peppers and onions
      Baked Sausage, Peppers and Onions

    Cookie Recipes

    • plate of Italian cookies with sprinkles
      Italian Cookies (Vanilla or Anisette)

    • plate of pignoli cookies dusted with powdered sugar
      Italian Pignoli Cookies (Pine Nut Cookies)

    • italian rainbow cookies on a stack of plates
      Italian Rainbow Cookies

    • log of almond paste cut into slices on a plate
      Easy Almond Paste

    • stack of baked pecan meringue cookies
      Pecan Meringue Cookies (Cloud Cookies)

    • chocolate orange bar with a bite taken out
      Chocolate-Orange Bars with Shortbread Crust

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Cookbook
    • Web Stories
     

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2014-2025 Cooking with Mamma C®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.