Lemon Lush
Lemon Lush is a favorite dessert in my family. Every 4th of July this is served, and devoured, without fail.
It involves a shortbread crust and then a layer of cream cheese frosting, for lack of a better explanation. On top of that is creamy, cool lemon pudding and it’s all tucked under some ethereally light whipped cream! A 9×12 pan of this would easily serve 16 people, so it’s great for holidays and picnics in the spring and summertime.
Lemon Lush- Serves 16
3/4 c. butter (12 tbsp.), softened
1 1/2 c. flour
5 tbsp. sugar, divided
pinch salt
8 oz. reduced fat cream cheese (8 oz. is one brick)
1 c. powdered sugar
1/2 tsp. vanilla
2 packages lemon instant pudding
3 c. low fat milk
1 1/4 c. heavy cream
Blueberries (optional)
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, 2 tbsp. sugar, and pinch salt. Cut butter into mixture until small crumbs form.
3. Press mixture into the bottom of a 9×12 pan. Bake 20 minutes or until lightly golden. Cool completely.
4. Meanwhile, using an electric mixer, combine cream cheese and powdered sugar. When completely combined, add vanilla. Beat until light and fluffy.
5. Spread mixture over cooled crust.
6. In a large bowl, whisk pudding packets with milk. Let set for five minutes. This will be slightly thicker than pudding you’re used to because the ratio is off.
See? It’s denser.
7. While pudding sets, make whipped cream. Pour heavy cream and remaining 3 tbsp. sugar into a medium bowl. Using either a stand mixer or hand mixer with the whisk attachment, beat cream at medium speed until it begins to thicken (creating wake where the beaters move). Continue at low speed just until soft peaks form. Go too long and it will start to look chunky… a little longer and you’ve got yourself some beautiful butter.
8. When cream is done, spread half of the mixture onto the cream cheese layer.
9. Top with all of the pudding.
10. Finish with remaining whipped cream.
11. Top with blueberries, in any pattern you like, if so desired.
*Now here is where I’m my mother’s daughter. Every 4th we attempt to make fireworks, or a flag, or something patriotic. It wasn’t that holiday, though, so I was at a loss. I stood in front of this finished dessert, blueberry poised, for like, 10 minutes. I took the easy way out with the flowers. I’d love to see what YOU could come up with, though!
FYI—this is the kind of dessert that is hard to put away in the fridge. As I cleaned up this was sitting by the fridge with a fork in it. Every time I walked by I took another bite. For your own good, PUT EXTRAS AWAY DIRECTLY AFTER SERVING.
On a happier note, it keeps well. I made this Saturday afternoon and served it Sunday night. Having some left over, I brought it to dinner MONDAY night to finish it off. It tasted just as fresh as it did the night before! Just keep covered tightly in the fridge.
Do you know Hungry girl? You probably do by now. She’s on the food network and has emails…all that. Anyways, this is a REALLY easy dessert to make super low calorie like she would do. Heres how:
1. Cool Whip free instead of making your own.
2. Sugar free instant pudding mix and fat free milk (don’t use almond or soy milk, it won’t work).
3. Fat free cream cheese.
4. A fiber one crust: crush 2 c. fiber one cereal and sugar in food processor, stream in just enough butter to bring it together (probably 6 tbsp.).
Would this taste as good? OH heck no. But it would be REALLY low calorie and could be worth a shot if you’re just making it at home, not for guests.
Lemon Lush- Serves 16
3/4 c. butter (12 tbsp.), softened
1 1/2 c. flour
5 tbsp. sugar, divided
pinch salt
8 oz. reduced fat cream cheese (8 oz. is one brick)
1 c. powdered sugar
1/2 tsp. vanilla
2 packages lemon instant pudding
3 c. low fat milk
1 1/4 c. heavy cream
Blueberries (optional)
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, 2 tbsp. sugar, and pinch salt. Cut butter into mixture until small crumbs form.
3. Press mixture into the bottom of a 9×12 pan. Bake 20 minutes or until lightly golden. Cool completely.
4. Meanwhile, using an electric mixer, combine cream cheese and powdered sugar. When completely combined, add vanilla. Beat until light and fluffy.
5. Spread mixture over cooled crust.
6. In a large bowl, whisk pudding packets with milk. Let set for five minutes.
7. While pudding sets, make whipped cream. Pour heavy cream and remaining 3 tbsp. sugar into a medium bowl. Using either a stand mixer or hand mixer with the whisk attachment, beat cream at medium speed until it begins to thicken (creating wake where the beaters move).
8. When cream is done, spread half of the mixture onto the cream cheese layer.
9. Top with all of the pudding.
10. Finish with remaining whipped cream.
11. Top with blueberries, in any pattern you like, if so desired.
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