Description
Lemon Lush is a decadent layered vegan dessert featuring a crispy golden Oreo cookie crust, a tangy lemon cream cheese layer, a smooth homemade lemon curd, and a fluffy coconut whipped cream topping. Perfectly balanced with sweet and tart flavors, this no-bake treat is ideal for spring and summer gatherings or any time you want a refreshing citrus dessert.
Ingredients
Scale
Crust
- 200 g golden Oreos (or other vegan cookies)
- ¼ teaspoon sea salt
- 60 g vegan butter (room temperature)
Lemon Cream Cheese Layer
- 100 g vegan butter (room temperature)
- 400 g vegan cream cheese
- 100 g sweetened condensed coconut milk
- 2 tablespoons lemon zest (freshly grated)
- 50 g powdered sugar (icing sugar)
Lemon Curd
- 60 g cornstarch (cornflour)
- 236 ml lemon juice (freshly squeezed)
- 220 g sweetened condensed coconut milk
- 2 tablespoons lemon zest (freshly grated)
- 50 g vegan butter (room temperature)
Topping
- 500 g coconut whipping cream
Instructions
- Make the crust: Lightly grease the bottom and sides of an 8×8″ dish with oil. Add the cookies and salt to a food processor and blitz for about 30 seconds until finely ground. Add vegan butter and blend again until the mixture sticks together between your fingers.
- Press and chill the crust: Press the cookie mixture firmly into the base of the pan using the back of a spoon to smooth it out. Place it in the fridge to set while you prepare the next layer.
- Prepare lemon cream cheese: In a large bowl, whisk together softened vegan butter and vegan cream cheese for 2-3 minutes until combined. Add sweetened condensed coconut milk and mix. Stir in lemon zest, then powdered sugar, whisking until smooth.
- Blend for smooth texture: Transfer the lemon cream cheese mix to a high-speed blender and blend on low power, stopping to scrape down the edges as needed. The mixture will become thick, smooth, and have a marshmallow-fluff consistency.
- Assemble cream cheese layer: Pipe or spoon the lemon cream cheese onto the chilled cookie crust, smoothing the surface with the back of a spoon. Refrigerate for 1 hour to set.
- Make lemon curd: In a saucepan, whisk cornstarch and lemon juice until smooth. Add lemon zest and sweetened condensed coconut milk and whisk again.
- Cook lemon curd: Place the saucepan over medium-high heat and bring to a simmer. Reduce heat to a gentle simmer and cook for 8-10 minutes, stirring constantly with a rubber spatula and whisk to prevent sticking. The curd will thicken and coat the back of the spatula.
- Finish lemon curd: Remove from heat and stir in vegan butter until fully incorporated and smooth. Allow to cool to room temperature for 20 minutes.
- Add lemon curd layer: Pipe or spoon the cooled lemon curd over the cream cheese layer, smoothing with the back of a spoon. Refrigerate for another hour to set.
- Prepare whipping cream topping: Whisk coconut whipping cream in a large bowl for 1-2 minutes until light and fluffy.
- Top and chill: Spoon the whipped cream over the lemon curd layer and smooth out. Refrigerate for 1-2 hours or overnight for best results.
- Serve: Sprinkle crushed cookies and extra grated lemon zest on top. Slice into 12 portions. For best texture, remove from fridge and let sit at room temperature for 1 hour before serving.
- Storage: Store leftover lemon lush in the refrigerator covered with plastic wrap or in an airtight container for up to 3-4 days. Avoid stacking slices to keep the layers distinct.
Notes
- Use vegan cookies and dairy-free butter and cream cheese to keep the dessert fully vegan.
- Freshly squeezed lemon juice and zest are key for bright, authentic lemon flavor.
- Allowing the dessert to rest at room temperature before serving helps the layers become fluffy and enhances texture.
- Do not stack pieces during storage to maintain layer separation.
- For a firmer crust, you can chill the crust for 30 minutes before assembling the other layers.
