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Lemon Fluff Dessert


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  • 1 can (12 ounces) evaporated milk
  • 1 package (3 ounces) lemon gelatin
  • 1 cup sugar
  • 1-1/3 cups boiling water
  • 1/4 cup lemon juice
  • 1-3/4 cups graham cracker crumbs
  • 5 tablespoons butter, melted


Servings 10


Step 1

• Pour milk into a small metal bowl; place mixer beaters in the bowl.
• Cover and refrigerate for at least 2 hours.

• Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling
• water. Stir in lemon juice. Cover and refrigerate until syrupy,
• about 1-1/2 hours.

• In a small bowl, combine crumbs and butter; set aside 2 tablespoons
• for garnish. Press remaining crumbs onto the bottom of a 13-in. x
• 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin
• until tiny bubbles form. Fold milk into gelatin. Pour over prepared
• crust. Sprinkle with reserved crumbs. Cover and refrigerate until
• set. Cut into squares.

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