Description
Lemon Lush is a decadent vegan dessert featuring a buttery cookie crust, a smooth lemon cream cheese layer, tangy homemade lemon curd, and a light coconut whipped cream topping. Perfectly balanced with bright citrus flavors and creamy textures, this layered treat is chilled to set and garnished with crushed cookies and fresh lemon zest for an irresistible finish.
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)
- 2 tablespoons lemon zest (freshly grated)
- 220 g sweetened condensed coconut milk
- 50 g vegan butter (room temperature)
Topping
- 500 g coconut whipping cream
- 200 g golden Oreos (or other vegan cookies), crushed, for garnish
- Additional freshly grated lemon zest, for garnish
Instructions
- Make the crust: Lightly grease the bottom and sides of an 8×8″ dish with some oil. Add the cookies and salt to a food processor, and blitz for about 30 seconds until finely ground evenly. Add the vegan butter and blend again until the mixture is well combined and sticks together when pressed between fingers.
- Press the crust: Press the cookie mixture firmly into the base of the prepared pan, smoothing out with the back of a spoon. Ensure it is compact. Place the pan in the fridge to chill while preparing the lemon cream cheese layer.
- Prepare lemon cream cheese layer: In a large mixing bowl, whisk the softened vegan butter and vegan cream cheese together for 2-3 minutes until combined, even if it looks slightly separated. Whisk in the sweetened condensed coconut milk, then add lemon zest and powdered sugar and whisk again until smooth.
- Blend lemon cream cheese: Transfer the mixture to a high-speed blender and blend on low power, stopping occasionally to scrape down the sides. The mixture will initially appear split but will become thick, smooth, and fluffy with a marshmallow-like texture.
- Assemble lemon cream cheese layer: Spoon or pipe the lemon cream cheese mixture over the chilled cookie crust, smoothing the top with a spoon. Place in the fridge and allow it to set for 1 hour.
- Make lemon curd: In a saucepan, whisk together cornstarch and lemon juice until smooth. Add lemon zest and sweetened condensed coconut milk and whisk to combine.
- Cook lemon curd: Place the saucepan over medium-high heat and bring to a simmer, then reduce heat to a gentle simmer. Stir constantly, alternating between a rubber spatula and a whisk, for 8-10 minutes until the mixture thickens and coats the back of a spatula.
- Finish lemon curd: Remove from heat and stir in the vegan butter until fully incorporated for a smooth, creamy curd. Allow to cool to room temperature, about 20 minutes.
- Assemble lemon curd layer: Spoon or pipe the cooled lemon curd over the set lemon cream cheese layer, smoothing the surface. Return to the fridge to set for another hour.
- Prepare topping: In a large bowl, whisk the coconut whipping cream for 1-2 minutes until light and fluffy.
- Assemble topping and chill: Spread the whipped coconut cream over the lemon curd layer, smoothing the top evenly. Refrigerate for 1-2 hours, or overnight for best results.
- Serve: Before serving, sprinkle crushed golden Oreos and additional freshly grated lemon zest on top. Slice into 12 portions. For best texture, let the dessert sit at room temperature for about an hour after chilling to allow the layers to become fluffy.
- Storage: Store leftover lemon lush in the refrigerator, covered with plastic wrap or kept in an airtight container, for up to 3-4 days. Avoid stacking pieces to prevent compression of layers.
Notes
- Use vegan butter and vegan cream cheese to keep this recipe fully vegan.
- Freshly squeezed lemon juice and zest provide the brightest flavor.
- The mixture for the lemon cream cheese layer may appear split before blending but will smooth out to a fluffy consistency.
- Constant stirring during lemon curd cooking prevents lumps and burning.
- The dessert is best served after chilling and letting it rest at room temperature to enhance fluffiness.
- Store properly to keep layers distinct and textures intact.
