Lemon Pudding Dessert Recipe
Lemon Pudding Dessert Recipe photo by Taste of Home
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Lemon Pudding Dessert Recipe

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After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
MAKES: 16 servings


  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3 cups cold whole milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix

Nutritional Facts

1 piece: 348 calories, 20g fat (13g saturated fat), 49mg cholesterol, 305mg sodium, 35g carbohydrate (22g sugars, 0 fiber), 4g protein.


  1. Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack.
  2. Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
  3. Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour. Yield: 16 servings.
Originally published as Lemon Pudding Dessert in Taste of Home April/May 2000, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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dilbert098 User ID: 3743376 256754
Reviewed Nov. 13, 2016

"We really enjoyed the recipe. I used cake and pastry flour the first time and I don't think the butter was cut into it properly. It didn't turn out. Second attempt was with all purpose flour and the crust was better.

I didn't have enough cream cheese to put it under and over the lemon, but it still turned out.
Overall, quick and simple to make. Company enjoyed it. Win all around!"

JoanieK53 User ID: 8355717 239487
Reviewed Dec. 15, 2015 Edited Mar. 7, 2016

"I've been making this for years. Everyone loves it. I also lightly greased bottom of baking dish as in the past it was hard to cut. I use sugar-free pudding mix and light cool-whip."

mrsoak User ID: 1995667 225434
Reviewed Apr. 26, 2015

"I have been using this recipe for over ten years. I make it exactly according to the directions. I don't ever like cool whip, except on this dessert! It makes a very generous portion of dessert, and it keeps wonderfully in the refrigerator. But when I make this dessert, I always come away with an empty pan! I always bring lots of copies of the recipe too, because people just love it. This has become a traditional family favorite. Perfect with an Easter Ham dinner. It is light and refreshing. Just the right amount of sweetness. Kids and adults gobble it up!"

CraftyCanuck User ID: 7778309 32150
Reviewed Apr. 25, 2014

"While we enjoyed this dessert after Easter supper, I should have followed the recommendation of another individual that commented. When I make it again, I will only make half a crust recipe as it is just too thick the way it is. Otherwise, it tastes great and is just right after a big meal!"

LisaRifkin User ID: 7178509 52436
Reviewed Mar. 15, 2013

"The family loved it. Not too heavy."

marnie12 User ID: 1223699 77789
Reviewed Dec. 24, 2011

"Very easy,turned out well. The bottom crust is a bit too thick, would leave about 1/2-3/4 cup out of crust portion."

Merkel85 User ID: 6190926 75374
Reviewed Sep. 8, 2011

"This dessert is fantastic! The short bread crust makes it extra good."

olbeup User ID: 2383135 77781
Reviewed Sep. 4, 2009

"Re;Lemon Pudding dessert

I made this dessert for our Auxiliary dinner and it was a big hit.

ksmylie User ID: 3000381 77775
Reviewed Jan. 15, 2009

"This dessert is delicious! For a lighter version, you can make it with sugar-free pudding, lite whipped topping, and 1/3 less fat cream cheese. It tastes just as yummy!"

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