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
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- 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.
Kim says
Do you think I could use keto lemon cookies in the crust
Cathy says
this was absolutely yummy…I will be making this again. can it be made with a nut crust instead of the keto wafers?
Ce says
just a word correction in your recipe here….the word should be WHILE not “will” in the line starting with “2”. Freeze “will” preparing the filling. Huggs
anne says
Have you ever tried making other curds? I imagine lime and grapefruit would be pretty much the same process, but what about rhubarb? Mine are just starting to come up now.
Carolyn says
You absolutely can!
Joan says
Love your lemon lush dessert, Carolyn! Very refreshing, easy to make, and delicious!
Shannon N. says
This was one of the best keto desserts I have ever made! I have done lemon and key lime versions using your graham cracker base. My husband loves it so much, I’ve had to make one a week for the last three weeks. LOL! Thank you.
Annie says
Holy smokes this recipe is perfect. I made zero modifications and I could not be happier. Even my non keto, alternative sweetener critic kids loved it. I can’t wait to make it again. And I’m gonna try a lime version. Yummmmmmmm!
Carolyn says
Thrilled to hear it!
Cathy Hammond says
Oh, Carolyn, this is a winner! Absolutely beautiful and so delicious, my family and friends raved about it. Your Lemon Lush is our new favorite Easter tradition. All year long, lol. 🌱🌼
Chris says
This was the perfect Easter dessert. I appreciate the time and attention you put into your cooking and the fact that you share them!
Madeleine says
Have your tested the home made base options? is there a best one?v does it change the servings/macros?
In New Zealand we don’t have the wafers or cookies. (If we did, they would be very expensive)
Carolyn says
I have tested it in the sense that I have made it in other recipes like this… 🙂 It will change the carbs but probably very minimally.
Ann Leslie Bianchini says
I love your recipes!
Here in N Cal, I am finding most of the labeled Heavy Whipping Cream has additives, the Crystal brand has 5 additions, carrageenan mono and diglycerides, gellan gum, locust bean gum, and others. I find this false advertising and I am not happy about it. Do these additives have carbs? I am currently on the search for simple nonadditive HWC, but I may have to drive 80 miles to get it.
Have you seen this in any stores where you live?
Carolyn says
Go to Whole Foods or Sprouts and get Organic Valley or Sonoma brand. Some Organic Valley’s have the additives (they have the twist off spout). Others are pure cream (they have no spout, you have to open the carton the old fashioned way).
Amanda says
Any way this could work in a springform pan for display prior to serving? Or would it just fall apart? I’d love to be able to show the layers on a dessert table for Easter. If not, will probably do a glass Pyrex. Recipe looks fantastic!
Carolyn says
I think it could easily! Just get it frozen enough that you can run a sharp knife around the inside of the sides before loosening it, for clean lines.
Fr j says
Thanks, so I’m presuming that if I make the crust from the bar recipe, I don’t have to use the butter you add to the cookies?
Just crush it up after baking….
Carolyn says
Just make the crust from the bars as is. don’t crush anything…
EVELYN HORSLEY says
I can’t wait to make this recipe. I just ordered my wafers Thank you for all you do.