These super easy and nostalgic Lemon Rushes are the perfect make-ahead dessert. Layers of creamy whipped topping, lemon pudding, and cheesecake are all topped on the most delicious buttery shortbread dough.
Do you like lemon? Try my Lemonade Cake or Lemon Blueberry Blondie!
What is Lemon Rush?
If you love bright citrus desserts that are incredibly easy to make, you’ll love this Lemon Rush recipe. Lemon Rush, also known as Lemon Delight Dessert or Lemon Layered Dessert, is a classic make-ahead dessert with layers of buttery shortbread crust, sweet cream cheese, lemon pudding, and creamy whipped topping.
Buttery shortbread dough, creamy sweet cream cheese layer, tangy lemon pudding layer, light whipped topping
As it cools, the layers solidify, creating a beautifully sliced, cold, creamy dessert. It has a balance of sweet, tangy, and buttery flavors, making it a perennial favorite at potlucks, holidays, and family gatherings.
Why you’ll love this lemon rush
There’s a reason this classic lemon-filled dessert has remained popular for decades. Simple, refreshing and always a hit. This is one of the recipes my mom used to make as a child and was always a staple at big gatherings.
Easy to make – simple ingredients and easy steps. The perfect make-ahead dessert – even better if you make it the day before. A better setup will not only give you a cleaner cut, but it will also save you time on the day you need it. No need to panic and worry about dessert. Perfect for feeding a crowd – Depending on how you slice it, it will serve at least 10 people, making it perfect for parties. Customizable Flavors – Easily coordinate with other pudding and fruit options.
lemon rush ingredients
This easy lemon-filled recipe uses simple staples from your pantry and refrigerator. Be sure to scroll to the bottom of the post for the complete recipe card.
crustal layer
1 3/4 cups all-purpose flour 1/4 cup powdered sugar 1/2 teaspoon kosher salt 1 cup butter (room temperature)
cream cheese layer
2 blocks (8 ounces) cream cheese, 3/4 cup room temperature granulated sugar
lemon layer
2 packs of instant lemon pudding mix. Do not use cook and serve here as it will be too hot to spread the cream cheese on top of the cream cheese layer without melting it. If you just want to cook and serve, make it ahead and let it cool before spreading it on a layer of cream cheese. 3 cups of cold milk. Instant pudding needs to be cold to thicken. Zest of 2 lemons. This is optional, but really helps enhance the lemon flavor even more.
topping
Cool Whip or other brand of whipped topping. Thaw in the refrigerator before spreading. You can also spread fresh cream on top! I love making my own whipped cream (1 cup heavy cream + 1/4 cup powdered sugar). Because it’s a little harder than whipped topping, so the slices come out a little prettier.
How to make lemon rush
In a large bowl, combine flour, powdered sugar, salt, and butter. Use a pastry cutter to combine the ingredients. The mixture will resemble dry cookie dough. You can also use your hands if necessary.
Press the mixture evenly into the bottom of the prepared pan and bake at 350°F for 20 to 25 minutes.
Once the dough has cooled, mix the cream cheese and granulated sugar in a bowl. Mix until smooth and creamy and spread this layer evenly over the dough.
In a separate bowl, add the lemon pudding mix, milk, and lemon zest and mix for 5 minutes until thickened. Spread the lemon pudding evenly over the cream cheese layer.
Spread the whipped topping evenly over the pudding layer. Cover dessert airtight and chill for at least 4 hours before serving.
Tips for making the best lemon lash
These simple tips will make your homemade lemon rush dessert even more delicious.
If you want a brighter citrus flavor: Reduce the milk in the pudding to 2 3/4 cups and add 1/4 cup of freshly squeezed lemon juice. This gives the lemon layer a stronger, fresher lemon flavor. Swap the lemon layer: You can replace the pudding with other lemon fillings, such as lemon pie filling or my lemon curd recipe.
Lemon rush flavor variations
Once you know the basic method, it’s easy to transform this into other decadent dessert flavors. Try these delicious variations.
Strawberry Rush – Use strawberry pudding and add sliced strawberries. Blueberry Lemon Rush – Add blueberry pie filling between the layers and use vanilla pudding. Orange Creamsicle Lush – Substitute orange pudding for lemon. Chocolate Lush – You can also make an Oreo crust by swapping out the chocolate pudding! Banana Lush – Add banana pudding and maybe even sliced bananas. This is a very simple variation on banana pudding.
How to store lemon rush
This creamy lemon layered dessert stores beautifully and is perfect for leftovers.
Store in the refrigerator: Store the lemon rush, tightly covered, in the refrigerator for up to 4 days. It has layers of cream cheese and pudding, so it needs to be kept chilled at all times. For the freezer: Lemon rush can be frozen for up to 2 months for maximum freshness. Wrap tightly in plastic wrap and then cover with foil. This will help keep it freshest. Thaw in the refrigerator overnight before serving.
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explanation
These easy, nostalgic, make-ahead lemon desserts are perfect for any occasion. Layers of shortbread, lemon pudding, cheesecake, and whipped cream.
1 3/4 cup all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon kosher salt
1 cup butter, room temperature
2 (8 oz) block cream cheese, room temperature
3/4 granulated sugar cup
2 (3.4 oz) Instant Lemon Pudding Mix Package
3 cups Skin of cold milk (2% or whole milk) 2 lemon
1 (8 oz.) container of whipped topping (such as Cool Whip), thaw in refrigerator
Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Let’s set it aside. Combine flour, powdered sugar, salt, and butter in a large bowl with a pastry cutter. The mixture will come together like dry cookie dough. You can use your hands to mix if necessary. Press the mixture evenly into the bottom of the prepared pan. Bake for 25 minutes until lightly golden. Transfer bread to a wire rack to cool completely. Once the dough has cooled, put the cream cheese and granulated sugar in a bowl and mix until creamy. Spread this layer evenly over the crust. In a separate bowl, add the pudding, milk, and lemon zest and mix for 5 minutes until thickened. Spread the pudding layer over the cream cheese layer. Finally, spread the whipped topping over the pudding layer. Seal, cover, and chill for at least 4 hours. This is also great for getting ahead of your day.
Precautions
Store tightly closed in the refrigerator for up to 4 days.
For maximum freshness, store tightly closed and frozen for up to 2 months. Thaw in the refrigerator.
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(Tag translation) Cool whip
