Layered Creamy Lemon Lush (Print Version)
# Ingredients:
→ For the rich shortbread crust
01 -
1 cup softened butter (leave at room temp)
02 -
2 cups plain flour
03 -
1 cup pecans, coarsely chopped
→ For the smooth cream cheese layer
04 -
2 packs (8 oz each) cream cheese, room temp
05 -
2 tablespoons freshly squeezed lemon juice
06 -
2 cups powdered sugar (sift after measuring)
→ For the tangy lemon section
07 -
2 boxes (3.4 oz each) instant lemon pudding mix
08 -
3 cups milk, chilled
→ For the fluffy topping
09 -
½ cup powdered sugar
10 -
1½ cups cold, heavy cream
# Instructions:
01 -
Turn on your oven and set it to 350°F (175°C). Get all your ingredients and tools ready while the oven heats up.
02 -
Use a food processor to blend together butter and flour until crumbly. Toss in those pecans and pulse again. Don’t have a food processor? A pastry cutter or forks work too—mix butter into flour, then stir in pecans.
03 -
Evenly press the crust mix into a 9x13 pan. Place it into the oven to bake for 20-25 minutes or until it’s lightly golden. Once done, let it cool completely before moving on.
04 -
Put the cream cheese, powdered sugar, and lemon juice into a bowl. Beat it with an electric mixer until smooth and creamy. Spread this over the cooled crust.
05 -
In a mixing bowl, combine your pudding mix with cold milk. Beat for a few minutes until it’s rich and thick. Pop it in the fridge to set quicker if needed. Spread it gently over the cream cheese layer after.
06 -
Take a fresh bowl and whip the heavy cream with powdered sugar until you get fluffy, soft peaks. Spread it over the top layer carefully.
07 -
Let the dessert sit in the fridge until everything firms up (and tastes even better cold!). Slice and serve when ready.
# Notes:
01 -
Quick tip: Prep your layers while the crust bakes, and let them chill in bowls until you're ready to stack them up. It makes assembly quicker!