Creamy Layered Lemon Lush Dessert (Print Version)
# Ingredients:
→ For the buttery shortbread base
01 -
2 cups all-purpose flour
02 -
1 cup butter, softened to room temperature
03 -
1 cup pecans, roughly chopped
→ For the creamy cheese layer
04 -
2 packages (8 ounces each) cream cheese, softened
05 -
2 cups powdered sugar, measured then sifted
06 -
2 tablespoons fresh lemon juice
→ For the zesty lemon layer
07 -
2 packages (3.4 ounces each) instant lemon pudding mix
08 -
3 cups cold milk
→ For the cloud-like topping
09 -
1½ cups heavy whipping cream, cold
10 -
½ cup powdered sugar
# Instructions:
01 -
Start by preheating your oven to a cozy 350°F (175°C). This gives you time to gather everything you need while the oven warms up.
02 -
In your food processor, combine the flour and softened butter, pulsing until they come together into a crumbly dough. Add those chopped pecans and give it a few more pulses until everything's well mixed. No food processor? No problem! Just use a pastry cutter or two forks to work the butter into the flour, then stir in the pecans.
03 -
Press this nutty mixture into a 9x13 baking dish, making sure it's even. Pop it in the oven for about 20-25 minutes, or until you see it turning a light golden brown. While it's baking, you can get started on the other layers!
04 -
Beat together your softened cream cheese, powdered sugar, and fresh lemon juice until it's silky smooth. Once your crust has cooled completely, spread this creamy mixture over it in an even layer.
05 -
Mix the lemon pudding with cold milk, beating for 3-5 minutes until it starts to thicken. If it's still a bit loose, let it hang out in the fridge for a few minutes to set up. Once it's ready, spread it carefully over your cream cheese layer.
06 -
In a clean bowl, whip the cold heavy cream with powdered sugar until soft, fluffy peaks form. Spread this cloud-like topping over your lemon pudding layer.
07 -
Pop the whole dessert in the fridge to chill thoroughly before serving. This gives all the layers time to set up perfectly.
# Notes:
01 -
Pro tip: Make all your layers while the crust is baking and keep them in separate bowls in the fridge until you're ready to assemble. This makes the whole process flow smoothly!