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Ladyfinger Lemon Dessert Recipe

Ladyfinger Lemon Dessert Recipe

Tawana Flowers of El Macero, California shared the recipe for this light, airy dessert.
TOTAL TIME: Prep: 15 min. + chilling YIELD:10 servings


  • 1 can (12 ounces) evaporated milk
  • 1 package (3 ounces) ladyfingers, split
  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling orange juice
  • 1/2 cup sugar
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 cup reduced-fat whipped topping


  • 1. Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or overnight. Line the sides of a 9-in. springform pan with ladyfingers; set aside.
  • 2. In a large bowl, dissolve gelatin in orange juice. Stir in the sugar, lemon juice and peel; cool to room temperature.
  • 3. Beat chilled milk until soft peaks form; fold into gelatin mixture. Pour into prepared pan. Refrigerate for at least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.

Nutritional Facts

One serving (1 piece) equals 221 calories, 5 g fat (2 g saturated fat), 98 mg cholesterol, 100 mg sodium, 40 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.