Description
Lemon Lush is a decadent vegan no-bake dessert featuring a crispy cookie crust, a smooth and fluffy lemon cream cheese layer, topped with tangy lemon curd and light coconut whipped cream. This refreshing treat is perfect for lemon lovers and makes a delightful, dairy-free option for gatherings or a sweet indulgence at home.
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 some oil. Add the cookies and sea salt to your food processor, and blitz for about 30 seconds until finely ground. Add the 60 g vegan butter and blend again until the mixture sticks together when pressed between your fingers.
- Press crust into pan: Press the cookie mixture firmly into the base of the pan and smooth it out with the back of a spoon to create an even, compact layer. Chill in the fridge while preparing the next layer.
- Prepare lemon cream cheese: In a large bowl, whisk the 100 g vegan butter and vegan cream cheese together for 2-3 minutes until combined. Add in the sweetened condensed coconut milk, lemon zest, and powdered sugar and whisk again until the mixture is smooth.
- Blend cream cheese layer: Transfer the lemon cream cheese mixture to a high-speed blender and blend on low. Stop occasionally to scrape down the sides. The mixture will initially appear split but will thicken into a smooth, marshmallow-fluff like consistency.
- Layer cream cheese on crust: Spoon or pipe the lemon cream cheese mixture over the cookie crust. Smooth with the back of a spoon and refrigerate for 1 hour to set.
- Make lemon curd: In a saucepan, whisk together cornstarch and lemon juice until smooth. Add lemon zest and sweetened condensed coconut milk, whisking to combine.
- Cook lemon curd: Place the saucepan over medium-high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 8-10 minutes, stirring constantly with a whisk and rubber spatula to prevent sticking. The curd will thicken and coat the back of the spatula.
- Add butter and cool curd: Remove from heat, stir in 50 g vegan butter until fully incorporated and smooth. Let cool to room temperature for 20 minutes.
- Layer lemon curd: Pipe or spoon the cooled lemon curd on top of the cream cheese layer. Smooth the surface and return to the fridge for 1 hour to set.
- Prepare topping: Whisk the coconut whipping cream in a large bowl for 1-2 minutes until light and fluffy.
- Add topping and chill: Spread the whipped coconut cream evenly over the lemon curd layer. Refrigerate for 1-2 hours or overnight for best firmness and flavor.
- Serve: Sprinkle crushed cookies and additional lemon zest on top. Slice into 12 portions. For best texture, let the dessert sit at room temperature for about an hour before serving to allow layers to soften and become fluffy.
- Storage: Store covered in the refrigerator for up to 3-4 days. Avoid stacking slices to maintain the layered structure.
Notes
- Use golden Oreos or any vegan cookie for the crust to keep it dairy-free.
- Ensure vegan butter and vegan cream cheese are softened to room temperature for smooth mixing.
- The lemon curd requires constant stirring to prevent lumps and burning.
- For a firmer texture, chill overnight before serving.
- If storing multiple slices, avoid stacking to prevent layers from compressing.
- Letting the dessert sit at room temperature before serving improves the texture and flavor.
