Layered Lemon Lush (Print Version)
# Ingredients:
→ For the shortbread crust
01 -
1 cup pecans, coarsely chopped
02 -
1 cup unsalted butter, softened
03 -
2 cups plain flour
→ For the smooth cream cheese layer
04 -
16 ounces cream cheese, softened (2 standard packages)
05 -
2 cups powdered sugar, sift and measure
06 -
2 tablespoons freshly squeezed lemon juice
→ For the lemony pudding layer
07 -
2 packages of lemon-flavored instant pudding (each 3.4 ounces)
08 -
3 cups cold milk
→ For the fluffy whipped topping
09 -
1½ cups heavy cream, chilled
10 -
½ cup sifted powdered sugar
# Instructions:
01 -
Get that oven nice and hot—set it to 350°F (175°C). While it heats up, gather everything you'll need, like your ingredients and tools.
02 -
Use a food processor to mix your flour and softened butter until it's crumbly. Toss in the chopped pecans, and pulse a few more times to finish. No processor? No worries—use a pastry cutter or even two forks to get everything blended.
03 -
Evenly press the pecan shortbread dough into the bottom of a 9x13 inch pan. Bake for 20-25 minutes, or until the edges look lightly golden. Let it rest while you work on the other parts.
04 -
Mix cream cheese, powdered sugar, and lemon juice using a mixer. Beat until there are no lumps and it’s smooth. After the crust cools, spread this over it in an even blanket.
05 -
Whisk together instant lemon pudding mix and cold milk for about 3-5 minutes, until it thickens. If it’s not firm enough, pop it in the fridge briefly. Spread this over the creamy layer once set.
06 -
Whip your cold heavy cream with powdered sugar until it turns soft and airy. Smooth it gently over the lemon topping.
07 -
Let the assembled dessert chill in the fridge long enough for every layer to firm up. Slice and enjoy when ready.
# Notes:
01 -
Tip: Make each part ahead while your crust bakes and keep them cool in the fridge. Assembly will feel so much quicker!