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Lemon Fluff Dessert Recipe

Lemon Fluff Dessert Recipe

Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia
TOTAL TIME: Prep: 25 min. + chilling YIELD:12 servings


  • 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.

Nutritional Facts

1 piece: 221 calories, 8g fat (5g saturated fat), 22mg cholesterol, 151mg sodium, 35g carbohydrate (29g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Lemon Fluff Dessert

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allenmm User ID: 8870496 256359
Reviewed Nov. 3, 2016

"My mother as well made this recipe years ago and that recipe was lost. She made hers with orange jello instead of the lemon jello. Is the lemon juice just for flavor or is it needed to help the jello to set? If I made it with orange jello then could I use orange juice for the flavoring???"

totsybrummitt User ID: 7668682 99201
Reviewed Feb. 12, 2014

"Refreshingly good! easy! Cheap!!!"

mothra7 User ID: 6366970 155921
Reviewed Mar. 10, 2013

"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."

Enokie User ID: 7147009 71294
Reviewed Feb. 22, 2013

"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 I will give it a try I remember it as pure delicious! thank you."

Kim.Rose.Powers User ID: 6472773 209136
Reviewed Jul. 30, 2012

"Absolutely delicious!! and very easy to make."

Twinglemom23 User ID: 6592747 209135
Reviewed Mar. 16, 2012

"I have also made this in lime, and I'm going to do that now for St. Paddy's! Yummy."

mimit10 User ID: 1083857 171865
Reviewed Aug. 11, 2011

"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."

JoyMarie07 User ID: 5808850 166716
Reviewed Aug. 9, 2011

"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."

edjohnn User ID: 893051 96747
Reviewed Jul. 14, 2011

"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."

AdeleDegnan User ID: 4801874 154016
Reviewed May. 1, 2011

"Served as dessert after a large pasta dinner. Just the perfect light ending to a heavy meal. Yummm."

lazyw User ID: 603250 71293
Reviewed Apr. 28, 2011

"Like the taste very much. Is nice and light."

glitzylinda User ID: 3474297 169348
Reviewed Apr. 10, 2011

"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."

barber2 User ID: 2080580 171864
Reviewed Apr. 8, 2011

"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!"

pjl99999 User ID: 2796879 96746
Reviewed Apr. 8, 2011

"To Bet-z..... beating cream at a cooler temperature will produce the largest amount of volume which is why even utensils should be cold."

bet-z User ID: 373147 155920
Reviewed Apr. 8, 2011

"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?"

mamapida9 User ID: 855746 71292
Reviewed Apr. 8, 2011

"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!!!"

dtrmom User ID: 5099866 168496
Reviewed Apr. 7, 2011

"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."

1weezie1 User ID: 238420 96745
Reviewed Apr. 7, 2011

"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."

lynn1mt User ID: 2382083 153522
Reviewed Apr. 7, 2011

"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!"

jicecube User ID: 5812631 79922
Reviewed Apr. 7, 2011

"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."

cbachtel User ID: 3618273 171857
Reviewed Apr. 7, 2011

"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."

SPOT1949 User ID: 5547236 96742
Reviewed Oct. 28, 2010

"very good"

NancyPeeler User ID: 1795172 99165
Reviewed Jun. 20, 2010

"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."

RebWidrick User ID: 778053 79921
Reviewed Mar. 24, 2010

"Mine did not turn out:("

Aleida User ID: 1080334 168495
Reviewed Mar. 22, 2010

"I made this for my ladies' group today and it was a great success. It's a definite keeper."

Knowles User ID: 182373 96740
Reviewed Apr. 15, 2009

"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.


willowisp User ID: 2991376 99164
Reviewed Mar. 31, 2009

"have made this twice now what a tasty delightful dessert to serve after a big meal. a lemon lovers dream"

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