Beautiful Healthy Lifestyle

Some days are rushed from beginning to the end, other days are meaningfully slow all the hours through. Either of...

The post Slow Cooker Coconut Ginger Chicken appeared first on Paleo Leap | Paleo diet Recipes & Tips.

Fantastic for potlucks and large parties, this low carb lemon lush is big enough to feed a crowd.

Jump to Recipe     Print Recipe

I have told you before that I love a fantastic lemony dessert, the bright citrus flavors really wake-up my tastebuds. And lemon desserts, like this low carb lemon lush, would be the perfect refreshing end to warm weather .

What's Lemon Lush? (Hint: it’s yummy )

Lemon lush is a layered dessert, a citrus variant if you will, of Chocolate Lasagna. Traditionally, its made with a buttery flour and pecan shortbread crust. A sweet layer of cream cheese pops in between the shortbread and tangy lemon sauce. A layer of whipped topping sits on top of the lemon pudding layer, completing the dessert.

While the conventional version of a lemon verdant is delicious, it is definitely not low carb and loaded. My low carb lemon lush is sugar-free and allows you to enjoy all the bright flavors and luscious textures of the conventional version with the carbs!

Rather than using sugar-laden processed ingredients, my low carb version uses predominately whole foods. The low carb shortbread crust is ready from almond flour and pecans rather than flour and butter. I replace the packed lemon pudding with a deliciously tangy homemade lemon curd. And that wants Cool Whip when homemade whipped cream is so easy to make?

NOTE: Preparing the lemon lush is not difficult but it does take a bit of time. Fortunately, it’s easy to prepare some steps ahead of time. I often prepare the lemon curd and the shortbread crust in advance. Then, assembly is very quick.

Building a lemon lush is easy, but it does take time. Most of the time is waiting for things to cool/chill. It can be made in one day, but you should begin early. I prefer doing the lemon curd and crust the night before.

The first step to creating this lemon dessert is preparing my favorite low carb lemon curd. It’s the same recipe I use in my low carb lemon curd pie and between cake layers. It is refreshing and so yummy that I jump at the chance to use it in different recipes.

A lemon curd is an egg based custard. My recipe is sweetened with erythritol and stevia instead of sugar. Making the curd is as simple as stirring ingredients together over low heat until thickened. It’s advisable to make the recipe ahead of time to give the lemon curd a opportunity to cool and set completely – at least 4 hours. 

A pecan shortbread crust is traditional. To assemble the crust, chop the pecans very finely. Then combine the finely chopped pecans using the protein powder, almond flour, and simmer in a small bowl. Next, pour melted butter over the ingredients and blend with a fork to make a moist crumbly mixture. Pour the crust mixture into a 9×13 pyrex dish, pressing firmly. Then bake and let it cool – about 30 minutes.

Once the crust is cool, make the whipped cream and cream cheese layers. To make the whipped cream, combine the whipped cream, vanilla, and simmer and beat with a hand mixer until stiff. Whip the cream cheese with a hand mixer . Then, whip 1/4 c of whipping cream into the cream cheese until light and fluffy. After the cream cheese is nice and fluffy, fold in 1 and 1/2 cups of the whipped cream and set the rest aside.

All that’s left is building the dessert:

With all the parts ready to go, this dreamy citrus treat comes together in a couple of minutes. The shortbread crust makes the bottom layer of this lush and is about to go in the baking dish. Spread the cream cheese layer evenly on top of the shortbread crust, making sure to cover the entire crust layer. Next, whisk the lemon curd layer to loosen it up a little, then spoon it over the cream cheese layer. Lastly, top the lemon lush with a layer of light fluffy whipped cream.

You can serve the dessert right away, but it’s best when allowed to chill for many hours. I always suggest making in the morning to serve at night or prepare the day before. It retains beautifully in the fridge. For smaller occasions, halve the recipe and make within an 8×8 inch baking dish. Any leftover dessert freezes well.