The Citrusy, No-Bake 1970s Dessert That Still Deserves A Spot At The Table

No-bake desserts, also known as instant desserts, have long been popular for their ease of preparation and ability to travel, whether to backyard cookouts, potlucks, school events, or just out to the back porch for evening sweet times. Some survive for generations, including the fallback-favorite "icebox pies," which is Southern-speak for pies that don't require cooking, just an icebox (aka refrigerator) for keeping them chilled. Some enduring Deep South versions are lemon meringue icebox pie, key lime pie, turtle pie, and a Kentucky gem called brown sugar bourbon icebox pie. But one little lemon lovely from the 1970s seemingly slipped silently into yesteryear — and seriously deserves a comeback.

It's the lemon lush, which occasionally wears other monikers as it goes from kitchen to kitchen, including lemon delight or simply "lush." And luscious it certainly is. We're talking layers of goodness built atop a shortbread, cookie, or nutty crust: a layer of sugar-sweetened cream cheese, followed by tarty lemon pudding, then a crowning cloud of fluffy whipped cream. 

Many lemon lush recipes, especially ones from everyday home chefs, bypass from-scratch ingredients in favor of pre-made ones. In fact, as a fan of icebox pies from my Southern childhood, I'll venture to say that premade pudding packets and frozen whipped cream are a big part of the charm. Like many once-popular desserts for the 1970s, the lemon lush is far from high-fallutin'— just simple, sweet, and down-home delicious. 

Lemon lush has plenty in common with other no bake desserts, including icebox pies, but it gets assembled in a pan instead of a round pie plate. Just think of it as a layered, sliceable, chilled dessert that eats like a pie but presents in squares or rectangles. The signature appeal is always going to be the make-ahead assembly, and the set-it-and-forget-it chill in the refrigerator. Instant pudding gives a reliable, quick-setting layer, and frozen whipped topping offers stable fluff without whipping the cream by hand.

The staying power of lemon lush comes from the same 1970s logic that made so many chilled desserts iconic: dependable, convenient ingredients, plus pleasing textural and flavor contrasts. As for the no-bake part, it's worth noting that some folks do prefer to lightly bake the crust, though it's certainly not required. Finely crushed shortbread cookies with melted butter, mixed together and pressed into the bottom of the pan, work just fine.

To enhance lemon lush without changing its core personality, try boosting the lemon factor. Use smashed lemon creme cookies instead of shortbread for the crust, or stir fresh lemon zest into the cream cheese layer. Another option for bringing the power of citrus into this dessert is adding a teaspoon of fresh lemon juice to the pudding, taking care not to overly dilute the thickness. You could also swap in homemade whipped cream, and if using a baked shortbread crust, brown the butter first for toasty notes and increased flavor depth.