My recipe for Vegan Lemon Lush Dessert features 4 delectable layers of tangy lemon curd, creamy lemon cheesecake filling, sweet vanilla cookie crust, & fluffy whipped coconut cream. Ideal for making ahead of time (using fewer than 10 ingredients!), this tantalizing lemony dessert lasagna is an entertainer’s best friend.
Make the crust: Lightly grease the bottom and sides of an 8x8" dish with some oil. Add the cookies and salts to your food processor, and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
Press the cookie mixture into the base of the pan, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the next layer.
Lemon cream cheese: Add the softened vegan butter and cream cheese to a large mixing bowl and whisk for 2-3 minutes until combined (don't worry if it appears a little split). Whisk in the condensed milk. Add the lemon zest and mix, followed by the powdered sugar, and whisk again.
Add the lemon cream cheese mixture to a high-speed blender and blend on low power, stop and scrape down the edges as needed. The mixture will appear to be split at first, but once ready, it will become thick, smooth, and have a marshmallow-fluff consistency.
Pipe or spoon the lemon cream cheese on top of the cookie crust, smooth it out with the back of a spoon and place it in the fridge to set for an hour.
Lemon curd: Add the cornstarch and lemon juice to a saucepan and whisk until smooth. Add in the lemon zest and condensed milk and whisk again.
Place the saucepan on medium-high heat and bring to a simmer. Turn down the heat slightly to a gentle simmer. Cook for 8-10 minutes, while constantly stirring and alternating with a rubber spatula and a whisk to prevent the mixture from sticking to the pan. The mixture will thicken and should coat the back of the spatula.
Remove the saucepan from the heat and stir in the vegan butter until completely incorporated and you have a smooth curd. Allow it to cool to room temperature for 20 minutes.
Pipe or spoon the lemon curd on top of the cream cheese layer, smooth it out with the back of a spoon and place it in the fridge to set for another hour.
Topping: Add the coconut whipping cream to a large mixing bowl and whisk for 1-2 minutes until light and fluffy. Spoon the whipped cream on top of the lemon curd layer and smooth it out.Place in the fridge to set for another 1-2 hours (or overnight if preferred).
Serving: Sprinkle crushed cookies and more freshly grated lemon zest on top. Slice into portions and serve. If it was in the fridge for a few hours, I recommend leaving it out at room temperature for an hour so that the layers get nice and fluffy!
Storage: Lemon lush will keep in the refrigerator, covered with plastic wrap, or placed in an airtight container, for up to 3-4 days. Please note: if you're storing multiple pieces of lemon lush, avoid stacking them on top of each other as this can cause the layers to compress and become less distinct.
Notes
To freeze, first, cover the dish with plastic wrap, making sure it's tightly sealed. Then, cover the plastic wrap with a layer of aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator.