This Lemon Lush from Scratch will rock your world! A buttery crust is topped with sweetened cream cheese, homemade lemon pie filling and whipped cream. One of the best lemon desserts ever!
You might be thinking you’ve had this dessert before. I’m willing to bet this lemon lush 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 lemon pie filling from scratch to replace the boxed pudding. Plus, I added fresh whipped cream in place of frozen whipped topping.
The results blew our minds. Two thumbs up from Mom, Dad my hubby, my son and my brother… who said this might be the best dessert I’ve ever made.
As for my daughter…she refuses to try anything resembling pie. Unless it’s my Blueberry Pie with Sugar Cookie Crust, which she’s declared The Only Pie She’ll Eat.
That just means there’s more of this luscious lemon lasagna (as some people call it) for the rest of us. And thank goodness.
Mom’s “lemon dessert” has been a family favorite for decades. But her standard, store-bought lemon pudding mix is no longer available. We’ve been so disappointed with other brands she tried.
Making lemon lush from scratch went from a nice idea to a must-have solution. Let’s break it down.
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.
The sweetened cream cheese layer has half the sugar found in most lemon lush recipes. If you’ve been here before, you know I can’t stand sickeningly sweet desserts.
The lemon layer is based off the filling from my Lemon Meringue Pie with Easy Olive Oil Crust. That means I used egg yolks, lemon zest, lemon juice, water, flour, corn starch and a touch of butter to make a homemade lemon pudding.
To assemble the dessert, you’ll spread the cream cheese layer onto the cooled crust. Next goes the lemon filling.
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.
Ideally, you should make this a day ahead of time to allow for all the layers to set and chill thoroughly.
You might be wondering why I’ve included 150, I mean 15, photos in this post. The Google gods have decided food blogs need to provide process shots, (plus videos, nutrition info and a host of other things), in order for people to find our recipes online.
Jesus, take the wheel.
So much has changed since I started Cooking with Mamma C four years ago. I’ve decided to do what I can, while sticking to sharing family-tested recipes, plus my stories and musings. I’m not interested in writing formulaic posts devoid of personality.
On that note…you’ve got to make this lemon lush! You don’t know what you’ve been missing.
(Recipe Source: Cooking with Mamma C. Inspired by Mom’s lemon dessert we’ve enjoyed for decades.)