This Lemon Lush dessert is a layered dessert with a shortbread crust, sweetened cream cheese, lemon pudding, and whipped cream. This Lemon Lush recipe is made completely from scratch!
In a medium saucepan, whisk together the sugar, cornstarch, and milk until smooth. Add the egg yolks, zest and salt. Place the saucepan over medium-high heat and cook, stirring constantly until thickened and the mixture coats the spoon, about 3-5 minutes.
Remove the saucepan from the heat and stir in the lemon juice and butter. Place a fine-mesh strainer over a medium bowl and strain the pudding. Let cool to room temperature.
Crust:
Adjust oven rack to the middle position and preheat to 325 degrees F. Line 9x13-inch baking pan with aluminum foil, leaving overhang on all sides.
In a medium bowl sift together the flour and powdered sugar. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles fine crumbs. Stir in the walnuts. While still in the bowl, knead the dough until smooth, about 10 times. Pat the dough evenly into your prepared baking pan and prick with a fork 25-30 times. Bake for 25-30 minutes, or until light brown in color. Cool for at least 30 minutes on a wire rack.
Stabilized Whipped Cream:
In a small bowl soak the gelatin in the cold water. Give it a quick stir and let sit for 5 minutes. Place the bowl of gelatin in a pot of simmering water, about 1-inch deep. Heat until the gelatin dissolves. In the bowl of a stand mixer add the heavy whipping cream and gelatin. Whip until soft peaks form.
Cream Cheese Layer:
In the bowl of a stand mixer, add the cream cheese and powdered sugar. Mix on medium speed until combined and smooth, about 1 minute. Add 1 cup of the stabilized whipped cream and mix until just combined.
To Assemble:
Spread the cream cheese mixture in an even layer over the cooled crust. Smooth the lemon pudding in an even layer, followed by the remaining stabilized whipped cream and sprinkle with 1/4 cup chopped walnuts (optional).
To Finish:
Chill for at least 2 hours (or overnight) before serving.
Notes
This recipe is completely versatile, so feel free to substitute the homemade lemon pudding for your favorite; key lime, vanilla, chocolate...whatever! I've made a key lime version of this recipe. Instead of using walnuts, I used coconut and it was to die for!
If you want an extra lemon kick, try adding 1 Tablespoon of lemon zest to the shortbread layer.