Lemon Lush is the ultimate keto lemon dessert! It features a buttery no bake crust with layers of cheesecake, sugar free lemon curd, and whipped cream. Simply divine!
I have been thinking about making a keto version of Lemon Lush for several years. And now that I have made it and tasted it, I wonder why on earth I waited so long. This is creamy, dreamy, lemon scented heaven!
And it’s an absolutely spectacular way to showcase keto lemon curd. Sandwiched between a layer of keto cheesecake and some whipped topping? Oh baby! It’s the dream dessert for lemon lovers.
You have to try this!
This is a recipe that goes by many names. I’ve seen it called Lemon Delight as well as Lemon Lasagna. And since it’s the lemon version of my keto sex in a pan, it could arguably go by that name as well.
Whatever you call it, this keto lemon dessert is the stuff of dreams. And while it has multiple layers and steps, it’s also easy to make. The hardest part is waiting for everything to set properly.
I had a lot of fun making this as a no-bake dessert by using HighKey Vanilla Wafers for the crust. I ground them up in my food processor and mixed them with melted butter. But you could use other cookies or you could make the crust from scratch. Check out the Expert Tips section for more ideas.
I originally intended for this Keto Lemon Lush to serve 16. But it turns out that it’s so low carb, you could easily cut it into 12 instead. And each piece would still only have 2.1g net carbs!
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Keto cookies: I used the HighKey Vanilla Wafers for this crust but you can use any crisp keto cookies, either store-bought or homemade. See Expert Tips for more options.
- Cream cheese: Make sure your cream cheese is well softened before beating.
- Sweetener: I recommend Swerve Confectioners for the cheesecake and the whipped topping. Check out the Expert Tips for more sweetener options.
- Lemon juice: Freshly squeezed lemon juice will provide the best flavor.
- Lemon curd: Make a batch of my Sugar Free Lemon Curd for the ultimate tangy flavor.
- Whipping cream: Most lush recipes take pre-packaged whipped topping. But it’s so easy and so much tastier to make your own whipped cream!
- Pantry staples: Butter, vanilla extract.
Step by Step Directions
1. Crush the cookies: Place the vanilla wafers in a food processor and process until they resemble crumbs. You can also crush them in a ziplock bag.
2. Make the crust: Transfer the crumbs to an 8×8 inch pan and drizzle with the melted butter. Mix well to combine and then press firmly and evenly into the bottom of the pan. Freeze will preparing the filling.
3. Prepare the cheesecake: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Beat in the sweetener and lemon juice until well combined. Add the cream a little at a time until a nice spreadable consistency is achieved. Spread over the chilled crust and return to the freezer.
4. Spread the curd: Prepare the lemon curd according to the directions, if you haven’t already. Spread over the cheesecake filling and return to the freezer.
5. Whip the cream: In a large bowl, beat the whipping cream with the sweetener and vanilla until it holds stiff peaks. Spread over the lemon layer and return to the freezer. Freeze at least 2 hours to help it set before cutting into servings.
Expert Tips
I recommend preparing the keto lemon curd in advance, to streamline the process. You can make it up to 2 days in advance and store it in the refrigerator until ready to use. Many readers love it so much, they keep some on hand at all times!
Freezing the dessert at each step of the process helps firm each layer faster. 20 to 30 minutes should be sufficient between layers, and then 2 hours in the freezer after the dessert it complete.
Crust options: There are so many fun ways to make this crust. If you use pre-made keto cookies, make sure they are crisp rather than soft-baked. The Mini Lemon Cookies from HighKey would be perfect for this.
For homemade options, try Keto Graham Crackers or Butter Pecan Cookies. You could also simply make a shortbread from scratch and bake it, similar to these Keto Lemon Cheesecake Bars.
Sweetener options: You can use a number of sweetener here but I do find that using allulose makes the cheesecake filling and the whipped topping very soft. They don’t firm up as well and the pieces come out a little messier. But it does work!
Since this is not a baked recipe, make sure you are using sweeteners that dissolve well. I recommend powdered sweeteners like Swerve Confectioners or concentrated liquid sweeteners like stevia extract.
Frequently Asked Questions
Lemons are a relatively low carb citrus fruit and can be used in keto recipes. Half a cup of fresh lemon juice has 10 g of carbs and 3g of fiber. But one rarely consumes half a cup of lemon juice in one sitting, so the carbs are much lower when spread out over a number of servings.
This delectable low carb lemon lush recipe has 3.7g of carbs and 1.6g of fiber per serving. That gives it a net carb count of 2.1g per slice.
You can store Lemon Lush in either the refrigerator or the freezer. In both cases, wrap it up tightly. It can last in the refrigerator for up to 5 days or the freezer for up to 2 months. Let it thaw completely before serving.
More keto desserts you will love
Keto Lemon Dessert Recipe
Ingredients
Crust
- 4.5 ounces keto vanilla wafers see Expert Tips for alternatives
- ¼ cup butter melted
Cheesecake Layer
- 8 ounces cream cheese softened
- ½ cup Swerve Confectioners see Expert tips for alternatives
- ¼ cup lemon juice
- 2 to 3 tablespoon heavy whipping cream
Lemon Layer
- 1 recipe keto lemon curd
Whipped Topping
- ¾ cup heavy whipping cream chilled
- 3 tablespoon Swerve Confectioners
- ½ teaspoon vanilla extract
Instructions
Crust
- Place the vanilla wafers in a food processor and process until they resemble crumbs. You can also crush them in a ziplock bag.
- Transfer to an 8×8 inch pan and drizzle with the melted butter. Mix well to combine and then press firmly and evenly into the bottom of the pan. Freeze while preparing the filling.
Cheesecake Layer
- In a large bowl, beat the cream cheese until smooth, about 2 minutes. Beat in the sweetener and lemon juice until well combined.
- Add the cream a little at a time until a nice spreadable consistency is achieved. Spread over the chilled crust and return to the freezer.
Lemon Layer
- Prepare the lemon curd according to the directions, if you haven't already. Spread over the cheesecake filling and return to the freezer.
Whipped Topping
- In a large bowl, beat the whipping cream with the sweetener and vanilla until it holds stiff peaks. Spread over the lemon layer and return to the freezer.
- Freeze at least 2 hours to help it set before cutting into servings.
Patti Weyers says
Hi Carolyn,
This looks amazing!! If I wanted to double this for a party , would a 9×13 pan work well?
Thanks,
Patti
Valencia says
This is insanely fabulous! I brought this to a lunch party and it was the first dessert to disappear! For the crust I crumbed several keto cookies that I had on hand (from Carolyn’s butter pecan cookie recipe, but made them with macadamia nuts and sugar free chocolate chips), to which I added the butter and pressed into the bottom of the pan. I doubled the curd recipe (highly recommend). Sensational!
Teresa Rivenes says
Carolyn, you have so many wonderful recipes, I rarely make the same one more than once. This is the exception! This is a repeat dessert at our house and my husband requests it for his birthday and special occasions. I served it at his birthday and not one person believed it was sugar free. My mom asked for a jar of the curd for her own birthday. This dessert is a HUGE HIT!
Carolyn says
I am so glad!
Allison B says
Carolyn,
I haven’t made this yet BUT I HAVE Made Many of your other recipes and They NEVER Disappoint! I fell off my keto wagon, it happens, saw this recipe and thought, here we go, now I will have a Lovely Bright Reward to get back doing what makes me feel so much better! Thank You for all of your work to test so many recipes and create Lovely Dishes! I am going to try this with the key lime flavor too! I believe it would make an Excellent dessert too! Thanks again and I will see you in the next recipe! 🤗
Carolyn says
It does happen! Don’t beat yourself up and just try to find your way back. Glad my recipes are inspiring!
Molly Sparkman says
This was amazing! I was craving something citrus and this was spot on. I absolutely love how you give alternatives because I didn’t have any keto vanilla wafers, used the suggested shortbread crust and it turned out beautifully. As always, thank you for these delish recipes.
Robin Miner says
Creamy with a tasty crunchy crust. Smooth with the tang of lemon. Can be frozen solid like ice cream or allied to thaw to a blend of delightful different creamy textures. Just the right level of sweetness and tanginess.
Valerie Chase says
Carolyn this dessert is absolutely amazing!! Even the Non Low Carbers loved it!
Doria A Lenicky says
To preface my comments – I was a pastry chef for over 20 years.
I really struggle with keto desserts because I am not a fan of almond flour, nor a fan of erythritol. I have not made one cake or cookie with them that I like. So I decided to go with more creamy/custardy desserts, which eliminated the almond flour for the most part. I understand the science behind using erythritol and different sweeteners, but I really struggle with the taste and mouthfeel of erythritol. For Easter yesterday, I decided to make this Lemon Lush. And my goodness, it is fabulous!!!!!!!!!!!!!! So good, that I did not take it to my family’s house for Easter dinner because I did not want to share it! They had plenty of sugar & starch filled desserts. I just had dinner and coffee and when I got home, ate way more Lemon Lush bars than I should have! This recipe will be made often in my house! Thank you Carolyn!!!
Carolyn says
That’s so great! <3
Dani says
Made this dessert and it’s fabulous. The only issue I had was that I decided to cut it right out of freezer and the crust just did not adhere to every piece. Next time I’ll thaw first before cutting and line the pan surg parchment. By the way, I ate one of the frozen pieces that was a mess coming out of the pan and OMG, it was terrific.
Chris says
Hi Carolyn,
Please do not publish this, but none of the links seem to work in this recipe. Love your recipes and can’t get enough of them 🙂 Chris
Anita says
What could be substituted for the vanilla wafer crust? They are a bit pricey from Amazon. Would an almond flour crust work? Thanks so much.
Carolyn says
Please read the full post!
jillian says
This looks wonderful for spring. Does the whipped cream sag overnight? Would it be better to use a stabilized whipped cream?
Kathy Burge says
I LOVE anything lemon and this is the best of them all. So gooey and delicious. Thank you for all your help in eating low carb.
Teresa Kuhn says
This is so good. I did change things a bit. I used allulose for the cream cheese layer and whipped cream. But I use the method of stabilizing whipped cream with gelatin (you can just goggle it). I just prefer allulose whenever possible.