Lemon Fluff Dessert Recipe
- 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
- 1. Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
- 2. 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.
- 3. 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. Yield: 12 servings.
1 piece equals 221 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 151 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Lemon Fluff Dessert
"Refreshingly good! EASY! Cheap!!!"
"I was asked to bring a diabetic-friendly dessert to a dinner party. This recipe is terrific and will definitely go into the repertoire! I added the finely grated zest of 1/2 a lemon and also increased the lemon juice to 1/3 cup as per other reviewers. I'm going to make it with less sugar, but it's easy and delicious."
"this is a dessert I had many years ago but it was made with strawberry jello... I never forgot it but never got the recipe ..now I will give it a try I remember it as pure delicious! thank you."
"Absolutely delicious!! and very easy to make."
"I have also made this in lime, and I'm going to do that now for St. Paddy's! Yummy."
"My Mom used to make this, and the recipe got lost after she passed. Thanks for this recipe. I have it in my recipe section! I love this stuff. and so easy."
"First time eating or making this. I was looking for something light and cool and this hit the spot. Also shared with some of friends and I was worried because we all have different likes and dislikes on desserts/etc, but it was a hit! Loved it. I did as someone suggested and added extra lemon."
"Light and fluffy, good way to top off a big dinner, but I would add twice the amount of lemon juice for a more lemony taste."
"Served as dessert after a large pasta dinner. Just the perfect light ending to a heavy meal. Yummm."
"Like the taste very much. Is nice and light."
"Like others, my Mother made this back in the 70's, it was always one of her favorites. And yes, I still make it also. So light - it melts in your mouth."
"My gosh, my mother, born in 1921, was making this same recipe years ago! and I make it today, it keeps so well and is so light after a big meal. One of my favorites, that's why I have always kept a few cans of Carnation evap. milk in my pantry!"
"To Bet-z..... beating cream at a cooler temperature will produce the largest amount of volume which is why even utensils should be cold."
"I have not made this recipe but why on earth would you want to put the mixer beaters in the bowl with the evaporated milk and then chill them for two hours. Am I missing something here?"
"My mom used to make this. She called it cheesecake so I'm sure it had some cream cheese in it too. I grew up thinking this was what cheesecake was! It is light, fluffy & delicious, but be warned - it's addicting!!!"
"A wonderful light and refreshing dessert.I've been making this same recipe for many years.My mom found the recipe and starting making it in the 50's.I still have Mom's old had written recipe card which bears this exact recipe.It was exciting to see the recipe posted.This was my dad's very favorite dessert and it was always his first request for dessert.Even though both of my parents are now gone, I make it on my father's birthday each year to celebrate his memory.A loving family tradition."
"My mom made this for years and passed the recipe along to me. I have in turn passed it on to my daughter-in-law. It is an excellent, light summertime dessert. I have used both the fat-free evaporated milk and sugar-free gelatin and they both work well. Not sure about the Splenda though."
"My mom made this recipe for our family when I grew up in the 60's and 70's and I make it today. Great for summer!"
"This is an old standby of mine. To the reviewer that asked - sugar free gelatin works fine. I dissolve the gelatin in only 1 cup of boiling water, then add 1/3 cup honey (use no sugar), the lemon juice, 2 Tbsp. lemon rind, & a dash of salt, then chill until syrupy. I just put my can of evaporated milk in the fridge overnight so it is good and cold and whips well. I have not tried it with fat-free evaporated milk. I usually just press graham cracker crumbs in my pan and do not bother with the butter at all, so you could certainly reduce the amount of butter that you use, or you could just butter your pan lightly and then press in the plain crumbs. This is also great with lime gelatin and lime juice."
"This sounds yummy, but was wondering if anyone has tried this with fat-free evaporated milk and sugar-free gelatin, with Splenda replacing the sugar? This would cut out most of the fat and carbs, both of which I shouldn't have."
"A nice light dessert especially in warm weather. It was a hit and I've had requests for the recipe.. I did add a teaspoon of lemon extract."
"Mine did not turn out:("
"I made this for my ladies' group today and it was a great success. It's a definite keeper."
"This is identical to a recipe that my mother made in the 1950s. She called it Lemon Bisque and I have used it many times. It is ideal after a heavy meal, light and tasty.EJK"
"have made this twice now what a tasty delightful dessert to serve after a big meal. a lemon lovers dream"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.