Lemon Lush in a 9x13 Pan

Lemon lush in a 9×13 pan has four layers: a baked pecan shortbread crust (1 1/2 cups flour, 3/4 cup butter, 1 cup pecans), a sweet cream cheese layer, lemon pudding made from two 3.4-ounce boxes and 3 cups of milk, and a whipped topping finish. Bake only the crust, at 350°F for 15 to 20 minutes, then layer and chill for at least 4 hours.

It is cool, tangy and light, a classic spring and summer potluck dessert that serves 15 to 18 people from one pan.

Why Lemon Lush Is Made in a 9×13 Pan

The pan’s large, flat surface keeps each layer thin and distinct, which is what makes the dessert look striped when you cut it. The shortbread crust needs to be no more than about 1/4 inch thick to stay crisp under the creamy layers, and this amount of dough spreads to exactly that in a 9×13.

Ingredients for a 9×13 Lemon Lush

Crust

1 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup finely chopped pecans
2 tablespoons granulated sugar

Cream Cheese Layer

8 ounces cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (from the tubs below)

Lemon Layer and Topping

2 boxes (3.4 ounces each) instant lemon pudding mix
3 cups cold whole milk
2 tablespoons fresh lemon juice and 1 teaspoon lemon zest (optional, for brightness)
2 tubs (8 ounces each) frozen whipped topping, thawed, or 3 cups heavy cream whipped with 1/3 cup powdered sugar

How to Make Lemon Lush in a 9×13 Pan

Bake the crust. Heat the oven to 350°F. Stir together the flour, melted butter, pecans and sugar and press evenly into an ungreased 9×13 pan. Bake 15 to 20 minutes, until the edges are light golden. Cool completely, about 30 minutes.

Make the cream cheese layer. Beat the cream cheese and powdered sugar until smooth, then fold in 1 cup of whipped topping. Spread gently over the cooled crust.
Make the lemon layer. Whisk the pudding mix and cold milk for 2 minutes, add the lemon juice and zest, and let stand 5 minutes until thick. Spread over the cream cheese layer.
Top. Spread the remaining whipped topping over the pudding.
Chill at least 4 hours, or overnight, before cutting into squares. Garnish with lemon zest or a few chopped pecans.

Cook and Chill Times

Prep: 25 minutes
Bake: 15 to 20 minutes at 350°F (crust only)
Chill: at least 4 hours
Serves: 15 to 18 people

Tips for Neat Layers

The crust must be completely cool, or the cream cheese layer melts into it.
Drop the cream cheese mixture in spoonfuls all over the crust, then connect them; spreading from one big blob tears the crust.
Let the pudding thicken fully before spreading so it does not mix into the cream cheese.

Variations

Swap the lemon pudding for chocolate to make a chocolate lush, pistachio for a green “Watergate” style dessert, or butterscotch. For a nut-free crust, replace the pecans with 1/2 cup more flour and 2 tablespoons more butter, or use a graham cracker crust.

Changing the Pan Size

For an 8×8 pan, halve every layer (1 box of pudding with 1 1/2 cups of milk) and bake the crust 12 to 15 minutes.

Storage

Keep lemon lush covered in the refrigerator for up to 3 days. It is a dairy dessert, so do not leave it out for more than 2 hours. Freezing is not recommended; the pudding separates as it thaws.

Frequently Asked Questions

Why is it called lemon lush?

“Lush” is a name used for this family of layered, no-bake-filling desserts with a shortbread crust. Similar desserts are called lemon delight or lemon lasagna.

Can I make it a day ahead?

Yes. It is even better the next day, once the layers have set.

Can I use homemade lemon curd?

Yes. Fold 1 1/2 cups of curd into 1 cup of whipped cream and use it in place of the pudding layer.

For another make-ahead dessert in this pan, see our sopapilla cheesecake in a 9×13 pan.

Lemon Lush in a 9×13 Pan