The quintessential lemon lasagna dessert, Lemon Lush has the perfect blend of textures with a rich, sweet, and tart lemon flavor that satisfies every craving. I could eat this every day for weeks.

Why This Recipe
Easy Recipe. While this dessert is incredibly easy to make, Lemon Lasagna doesn't seem like an easy dessert. It's beautiful layers make for a lovely but simiple dessert.Other than baking the first layer for fifteen minutes, the rest is finished off in the refrigerator one layer at a time. And it is no bake
Delicious. The creamy lemony layers make for a wonderful sweet and tart dessert. It is a favorite layered dessert for parties and potlucks.
Beautiful. The layers are stunning to look at. This festive sunny dessert is a perfect treat for the spring or summer season. Great on a dessert table or shower buffet table.

How to Make Lemon Lush
Making the Lemon Lush recipe is a fairly hands-off process. The crust is mixed and baked for fifteen minutes first, and then the remaining layers are added one at a time. Between layers, the dish is chilled to allow each layer to set.
Ingredients for Lemon Lush
Ingredients for the Crust
All-purpose Flour. Regular or gluten-free will both work.
Granulated Sugar. Table sugar like what you would add to your cup of tea.
Nuts. Pecans or walnuts are both great options. Buy chopped or you will need to chop them finely with a knife or food processor.
Unsalted butter. This recipe does not need added salt to be amazing!
Ingredients for the Cream Cheese Layer
Cream Cheese. Do not buy low-fat or generic as they just do not work in this recipe.
Granulated Sugar. Table sugar like what you would add to your cup of tea.
Juice of 1 lemon. Use a handheld juicer for fast and easy results.
Zest of 1 lemon. After juicing a lemon you can use the same lemon for zest.
Whipped Topping. You will need one 8 ounce container for this layer and it needs to be thawed. If you purchase it several days ahead, it will thaw in the refrigerator. Otherwise, it will need to be placed on the counter to thaw before you intend to make the Lemon Lush.
Ingredients for the Pudding Layer
Instant Lemon Pudding. Make sure you do not buy the kind that needs to be cooked.
Cold Milk. Using the milk cold will help the pudding set faster. You can even pop the milk in the freezer for ten minutes or so to get it really cold. Just don't forget!
Ingredient for the Top Layer
Whipped Topping. You will need one 8 ounce container for this layer and it needs to be thawed. If you purchase it several days ahead, it will thaw in the refrigerator. Otherwise, it will need to be placed on the counter to thaw before you intend to make the Lemon Lush.
Optional Ingredients for Garnish
Zest of lemon. Use a cheese grater to obtain zest.
Lemon slices. Cut thin slices of a whole lemon for beautiful garnish.
Crushed Lemon Cookies. Use a food processor to make crumbs of lemon cookies or have your child crush them by putting them in a plastic zipper bag, removing the air, and using a rolling pin. It's a fun job!
Candied Lemon Slices. Not nearly as sour as straight lemon slices, candied lemon slices are both delicious and beautiful.
Step-By-Step Instructions
Making the Crust
- Preheat oven to 350º F.
- Spray 13x9 baking dish with cooking spray.
- Add crust ingredients to a large bowl and combine well.
- Press into 13x9 baking dish.
- Bake for 15-18 minutes or until golden brown.
- Cool completely.
Making the First Layer
- Cream together the softened cream cheese and sugar until smooth.
- Stir in zest, juice, and whipped topping until smooth.
- Spread over crust.
- Place in refrigerator to chill at least 30 minutes.
Making the Second Layer
- In a large bowl, combine pudding mix and milk until smooth and creamy.
- Spread over cream cheese layer.
- Place in refrigerator to chill at least 15 minutes or until pudding is set.
Making the Third Layer
- Spread remaining whipped topping over pudding layer.
- Optional - add chopped nuts, lemon zest, or slices.
- Place in refrigerator until ready to serve at least 1 hour.
- Store leftovers in the refrigerator.
Then you cover with the lemon filling.
Top with the final layer and add lemon zest.
Tips for Making the Lemon Lush Lasagna Recipe
Refrigerating each layer before adding the new layer will help you spread the new layer without disturbing the old. However, you will still need to be careful. I recommend placing spoonfuls of the new layer all over the top so that you don't have to do as much actual spreading.
If you plan to use nuts on the top, toast them first for a better flavor.
To get lemon zest, use a fine cheese grater or a zester and only scrape off the yellow part of the lemon rind. Do not get any of the white pith or it will be too bitter.
Recipe FAQs
Can I make Lemon Lush gluten-free?
Yes. Simply replace the all-purpose flour with an all-purpose gluten-free one-for-one flour. The remaining ingredients should all be gluten-free although I do always recommend reading labels when making dessert for someone with Celiac disease or a wheat allergy. Certain brands may have cross-contamination, but you will find this on the label.
How do I keep leftover Lemon Lush?
This dessert should be kept in the refrigerator in an airtight container. You can freeze individual portions or bite-sized pieces if needed for up to three months in an airtight container.
More Great Lemon Recipes
Don't forget to pin this recipe.

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More Lemon Dessert Recipes

Lemon Lush Lasanga
Ingredients
Crust
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ cup nuts pecans or walnuts, chopped finely
- ½ cup 1 stick unsalted butter, softened
- Cream Cheese Layer
- 1 package 8 oz cream cheese, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 1 8 oz container whipped topping, thawed
Pudding Layer
- 2 boxes 3.4 oz each instant lemon pudding
- 3 cups cold milk
Topping
- 1 8 oz container whipped topping, thawed
Instructions
Crust
- Preheat oven to 350 degrees F
- Spray 13x9 baking dish with cooking spray
- Add crust ingredients to large bowl and combine well
- Press into 13x9 baking dish
- Bake for 15-18 minutes or until golden brown
- Cool completely
First Layer
- Cream together softened cream cheese and sugar until smooth
- Stir in zest, juice and whipped topping until smooth
- Spread over crust
- Place in refrigerator to chill at least 30 minutes
Second Layer
- In a large bowl, combine pudding mix and milk until smooth and creamy
- Spread over cream cheese layer
- Place in refrigerator to chill at least 15 minutes or until pudding is set
Third Layer
- Spread remaining whipped topping over pudding layer
- Optional - add chopped nuts, lemon zest or slices
- Place in refrigerator until ready to serve at least 1 hour
- Store leftovers in refrigerator
Nutrition
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Tamara Bowman
Maybe we'll make it this weekend! We're still laying low with the newborn but I do want to make it for an event and have everyone want the recipe!