Lemon Dessert Lasagna

5 from 1 vote

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Lemon Dessert Lasagna

I’m currently on vacation in Hawaii, so I’m going to make this brief:

  1. Vacationing with kids is not a vacation at all. DON’T BE DECEIVED.
  2. Even though we are in Hawaii {and it is the epitome of paradise} DON’T BE DECEIVED! Our kids are with us so it’s not very paradisiacal.
  3. I’m eating a lot of food. And it’s all very, very good.
  4. Groceries and food in general is very expensive in Hawaii, so #3 makes things tricky in keeping me on any kind of budget.
  5. I don’t stay on a budget, in case you were wondering.
  6. Beauty Tuesday didn’t happen because I’m wrangling kids, have a very obvious sun burn and have some super awesome frizzy hair thanks to the humidity here. Sooooooo, the opposite of beautiful? I’ll be back on track {I hope!} by next week.
  7. I love lemon. You should know this by now.
  8. I made a dessert involving lemon and it is good.
  9. You should make this dessert.
  10.  That is all.

Lemon Dessert Lasagna

Lemon Dessert Lasagna

Anyways, we ARE having a good time in Hawaii, even though it’s exhausting and I just said otherwise. However, our kids are having a BALL, so we win the good parent awards.

Printable recipe below for this super simple and tasty treat! Have a wonderful week! xoxo

More Lemon Recipes to Try!

5 from 1 vote

Lemon Dessert Lasagna

This lemon desert lasagna is full of lemony and creamy layers on top of a sweet cookie crust.

servings 15 servings
Prep Time 30 mins
Total Time 4 hrs 30 mins

Ingredients

  • 1 package Golden Oreo cookies about 36
  • 6 Tablespoon butter melted
  • 8 ounce package cream cheese softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons fresh lemon juice
  • zest of 1 lemon
  • 2 teaspoons lemon extract divided
  • 2 cups heavy cream divided
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 6.8 oz Instant Lemon Pudding 2 packages
  • 3 cups cold milk
  • Fresh strawberries for garnish, optional

Instructions

  • For layer 1: crush the golden oreo cookies into fine crumbs using a food processor or blender. Pour into a bowl and stir with melted butter until well combined. Press into the bottom of a 9x13 glass baking dish. Place in refrigerator.
  • For layer 2: in a large bowl, whip cream cheese, granulated sugar, lemon juice, lemon zest, 1 teaspoon lemon extract and 1/2 cup heavy cream {liquid} until thick and fluffy, about 2 to 3 minutes. Spread evenly over bottom layer. Place in refrigerator.
  • For layer 3: Mix together cold milk and two small boxes of instant lemon pudding for 2 minutes until completely combined. Pour over second layer before it sets completely and spread evenly. Return to refrigerator.
  • For layer 4: Whip remaining 1 1/2 cups whipping cream with remaining teaspoon of lemon extract, vanilla extract and powdered sugar until stiff peaks have formed. Spread over the top and refrigerate for at least 4 hours before serving.
  • Slice into squares and top with fresh strawberries. So so so delicious!

Nutrition

Calories: 448kcal | Carbohydrates: 44g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 292mg | Potassium: 137mg | Fiber: 1g | Sugar: 21g | Vitamin A: 889IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Lemon Lasagna
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46 Responses
  1. Deb

    My husband and I discovered something a few years ago. Parents alone = vacation, Parents + kids = family trip. We’ve explained the difference to many friends and they agree wholeheartedly!

  2. Catherine Smith

    I heard once that if you get a big tomato, and slice it in half and rub the tomato on the burn, the acid in the tomato is able to pull out the burn and soothe it a bit. But I’m sure Aloe works a lot better!! Love watching your vacation on SnapChat!

  3. Patricia Mullen

    Is there any particular waiting time between layering ingredients or is just the time it takes to make each layer okay?

    1. Lauren

      Nope! You just need to be a bit careful in spreading the cream cheese layer onto the crust. It can get a little crumby. But other than that, its all good 🙂 It’ll cut really nicely once it’s all good and cold after 4+ hours!

  4. Judy

    I am so frustrated with Pintrest. If I ask it to save your recipe, it wants me to log in or sign up. ( I am a long time Pintrest user). After I do it takes me to their main page and I can never find your recipe again, even if I do a search….I know it’s not you or your site as it happens on others, I just wanted you to be aware of it. I have an iPad and this was in my email.
    I lived in Hawaii, as my husband was stationed there. Next time I’ll babysit while you go… Love kids and babies.

  5. Lois

    Would love to see this with a marshmallow Meringe on top instead of the whip cream. Love the bottom crust and lemon idea!

  6. Chrissy

    I LOVE anything lemon – especially in the summer. Can’t wait to give this a try! Jealous of your Hawaii trip!

      1. Kimberly Ann horton

        Lauren, I can only find 1 oz boxes of instant lemon pudding & pie filling “sugar free” do I get six boxes?

        1. Lauren

          No!! Sugar free pudding weighs a whole lot less than normal instant pudding made with sugar. My recipe calls for two boxes of instant lemon pudding, so you would substitute 2 sugar free boxes of lemon pudding even though the weights are different.

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