Lemon Lush is a layered dessert with a pecan crust topped with a lemon cheesecake layer, lemon pudding, and finally, whipped topping and more pecans. Try my Lemon Cream Cheese Dump Cake for another favorite lemon dessert!

Piece of Lemon Lush on a White Plate with Bite Removed.
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Lemon Lush

These dessert bars take lemon treats to a whole new level, literally. It starts with a pecan crust from my Piggy Pie Dessert. Then, I added a lemony cream cheese layer from my Lemon Mousse, followed by a layer of lemon pudding. Finally, I topped the bars with whipped topping and more pecans.

Steps for making Lemon Lush; crust, whipped topping, lemon topping, and then garish on top, all shot from overhead.

Bars Ingredients

There are four parts to this dessert–the pecan crust, cream cheese layer, lemon pudding, and the topping.

Pecans: I added nuts to both the crust and the topping. You could use walnuts if you prefer.

Cream Cheese: Make sure the cream cheese is at room temperature before making the cream cheese layer.

Pudding: Use 2 boxes of lemon instant pudding mix. And yes, you can definitely change out the flavor of the pudding!

Whipped Topping: You can use storebought whipped topping or make your own. If you make your own, make sure it gets to stiff peaks and that you keep it chilled at all times.

Fork Removing a Bite from Lemon Lush.

What is a Lush Dessert?

Lush desserts are generally layered desserts that are rich, creamy, and luscious! Lemon Lush is also known as lemon delight or lemon lasagna because of all the layers in it. You may have seen different flavors of this dessert from chocolate to pistachio, among others.

How to Store Lemon Lush

Store the layered dessert in the refrigerator, covered, for 3-4 days. You can also freeze this dessert. When ready to serve it, let it thaw in the refrigerator.

5 from 6 votes

Lemon Lush

Prep Time 30 minutes
Chilling Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Lemon Lush is a layered dessert with a pecan crust topped with a lemon cheesecake layer, lemon pudding, and finally, whipped topping and more pecans



  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • cups (192 g) all-purpose flour
  • 1 cup (109 g) chopped pecans

Cream Cheese Layer

  • 12 ounces (340 g) cream cheese, room temperature
  • 1 cup (225 g) confectioners' sugar
  • 1 medium lemon, juiced (about ¼ cup)
  • 1 pinch kosher salt
  • 1 cup (238 g) whipped topping

Lemon Layer

  • 2 boxes (3.4-ounces each) lemon instant pudding
  • 3 cups (735 g) whole milk, cold




  • Preheat the oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
  • In a medium bowl, combine butter, flour, and chopped pecans. Using a fork, combine ingredients well. Then press into the bottom of the baking dish.
  • Bake for 15-20 minutes, keeping an eye on it so the edges don't burn. Remove from oven and allow to cool completely.

Cream Cheese Layer

  • In a large bowl, beat cream cheese with a hand mixer until it is light and fluffy (about 3 minutes).
  • Add in the confectioners' sugar, lemon juice, and salt. Beat until everything is combined.
  • Adding a little bit at a time, fold in the whipped topping.
  • Spread the cream cheese mixture evenly over the cooled crust. Place in the freezer while you prepare the lemon layer.

Lemon Layer

  • In a large mixing bowl, add lemon pudding mix and milk. Use a hand mixer to beat until smooth and slightly thickened (about 2-4 minutes).
  • Pour the pudding mixture over the cream cheese layer and carefully smooth it into an even layer. Place it in the refrigerator to chill for about 15 minutes.


  • When ready, dollop whipped cream onto the layer of lemon pudding and carefully smooth it into an even layer.
  • Top with pecans, for garnish.
  • Place the dessert into the refrigerator to chill for 2 hours, up to overnight.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Just wondering if anyone or you have made this using lemon curd or homemade lemon pudding? And if so, Will it work well doing that? Looks so delicious 😋

    1. I haven’t tested that and in theory it should work fine. (I am not a fan of those cups, so I don’t think *I* would enjoy the flavor of the final dessert)

  2. When I made this I bought a package of store brand lemon sandwich cookies. I scraped off the lemon filling and crushed the wafers to a course consistency. When I melted the butter, I added the filling from the cookies, stirring until melted then added to the crumbs and made my crust. I reserved 1/4 C. for sprinkling over whipped topping. Then I used two cans of lemon pie filling (store bought lemon curd was too expensive). My husband Loved it!

  3. I made this with a graham cracker crust .. wonderful .. craveable ! I’ll try the banana next .. I love bananas as well .. thanks so much for sharing this great dessert

  4. I’m preparing to make this for the third time in about a month. It’s so good!! Love the pecan sandie-like crust!

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